What a mouthful. When we refer to this at home, we just call it Red Pepper Alfredo.
I’m not sure how I first came across this recipe, but I’m glad I did. I have a recipe folder on my computer, in which belong about 17 different categories of different links to recipes I want to try. Any time I try one and like it, I immediately copy it into a notebook I keep in the kitchen, just in case of an emergency like the internet going out or me forgetting what the recipe was called or the website disappearing forever — which has actually happened to me with about three different recipes I loved. Luckily, I had the habit of writing things down before this ever happened, but it really reinforced the point to me that it’s important to save a physical copy of the things you love.
Anyway, the recipe for this Alfredo sauce is in one of those folders on my computer, as well as in the notebook in my kitchen. I make it a lot, because like all good, normal humans, I love goat cheese and I love pasta. And it doesn’t hurt that this has a way lower fat content than regular Alfredo sauces.
Sauce recipe adapted from here
Something you should note about this recipe: it yields a weird amount. The original recipe calls for 1/2 pound of pasta, but it’s saucy enough for more like 3/4 pound. However, doubled, it’s about the right amount for one pound. Like I said, it’s weird.
~3/4 lb pasta, store-bought or homemade* (linguine or fettucini are best, in my opinion)
4-5 oz goat cheese
1-2 cloves garlic, pressed or minced
2 T butter
1/2 c heavy cream
1/4 c grated parmesan
2 chopped roasted red peppers**
handful of basil
salt and pepper to taste
1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat butter over medium heat. Add garlic and let cook until fragrant, about 1 minute.
3. Add goat cheese, parmesan, heavy cream, roasted red peppers, and salt and pepper to taste to skillet, heat until cheeses are melted, stirring frequently.
4. Transfer sauce to food processor or blender and add basil. Puree until smooth, or desired consistency is reached.
5. Toss cooked pasta and sauce together in the large skillet. Serve garnished with more parmesan, if desired (this is also really good with grilled chicken).
*The recipe I use for homemade pasta comes from my momma, and it is:
1 t salt
2 T olive oil
2 c flour
I prefer my linguine on the thinner side, so I ran it through my pasta roller until it was at the #6 thickness before cutting with the linguine attachment.
**To roast red peppers in your oven (it’s insanely easy), preheat the oven to 450. Wash and quarter your peppers, seeding them removing the white from the insides as well. Place skin-side-up on a foil lined baking sheet. Switch oven from 450 degrees to broil (on high, if you have the option) and place peppers in the oven. Allow to roast for about 15-20 minutes, or until the skins very blackened (the blacker you allow them to get, the easier it is to peel them). Remove from oven and place in a sealed glass bowl or large ziploc bag for about 15-20 minutes, allowing them to cool and sweat. Once cool enough to touch, remove from their airtight container and remove their skin before cutting up.
Method also comes from here