This sauce is one of my favorites, and a nice take on traditional Alfredo sauce. Although here I’ve used prepared red bell peppers, freshly roasted ones from your garden or grocer work wonderfully. It’s ideal for linguini, ravioli, or any pasta. It’s quick, easy, and sure to please.
4 oz cream cheese (half a standard block), room temperature
½ stick butter
½ quart heavy cream
4 oz shredded parmesan cheese
1 8-ounce jar roasted red bell peppers, drained, patted dry, and pureed
Black pepper to taste
Garlic powder to taste
*Note: Have all ingredients measured and ready to use before you begin. It is important that you stir constantly and not leave sauce unattended while cooking.
Combine cream cheese and butter in large saucepan over low heat. Using a whisk, stir constantly as cream cheese and butter melts.
Add heavy cream and stir to combine mixture.
Raise temperature to medium heat, add parmesan, and continue to stir until smooth.
Add bell pepper puree and seasoning, stirring well. If sauce is thicker than you’d like, add cream or milk in small increments.
Serve hot over pasta of your choice. Refrigerate any leftover sauce.