Fettuccine with Red Pepper and Basil Sauce Recipe

Name: Fettuccine with Red Pepper and Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large garlic cloves, minced; 1/2 cup finely chopped onion; a pinch of dried hot red pepper flakes; 1/4 teaspoon dried thyme, crumbled; 1 tablespoon olive oil; 2 red bell peppers, sliced thin (about 2 cups); 2/3 cup chicken broth; 1 tablespoon unsalted butter; 2 tablespoons finely chopped fresh basil leaves; fresh lemon juice to taste; 1/2 pound fettuccine; freshly grated Parmesan as an accompaniment

Servings: persons

2 large garlic cloves, minced
1/2 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/4 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 red bell peppers, sliced thin (about 2 cups)
2/3 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1/2 pound fettuccine
freshly grated Parmesan as an accompaniment

1
In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft.
2
In a blender puree the mixture until it is smooth, return it to the skillet, and swirl in the butter.
3
Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.
4
In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl.
5
Add the sauce, toss the pasta well, and serve it with the Parmesan.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large garlic cloves, minced, 1/2 cup finely chopped onion, a pinch of dried hot red pepper flakes, 1/4 teaspoon dried thyme, crumbled, and more.

Yes, Fettuccine with Red Pepper and Basil Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine with Red Pepper and Basil Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions