Fettuccine with Roasted Red Pepper & Sun-dried Tomato Sauce

We made a pasta for the main course in the South Arm Community Kitchen.

This is a vegetarian pasta with roasted red pepper and sun-dried tomato sauce .


  • 4 large red bell peppers
  • 1/2 cup sun-dried tomatoes ( we used the oil packed one)
  • 1/2 bunch of parsley, chopped
  • 1 pound fettuccine pasta
  • 2 tablespoons butter
  • 3/4 cup half & half
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Source: South Arm Community Kitchen

Serves 4


Cored, seeded and cut the red bell peppers into halves.

Place the cut side down on a cookie sheet (preferably lined with parchment paper).

Place in the oven about 4″ from the top broiler frame. Broiled until the skins are charred black. If your oven does have a broiler, bake the red peppers on high heat (like 400F).


Meanwhile, bring a large pot of water to a boil, add a large pinch of salt and cook the pasta as directed.

If you are using dried sun-dried tomatoes, place them in a bowl, add boiling water and let soak for 20 minutes.

When the peppers are cold enough to handle, peeled the charred skins off.
Place peppers and drained sun-dried tomatoes into a food processor or blender. Process until smooth.
Melt butter in a large pan on low heat. Add the pepper and sun-dried mixture. If they are too thick, add some of the pasta water to thin it out.
Gradually, add half & half.
Add Parmesan cheese and season with salt and black pepper to taste.

Mix well and cook on low heat for 3 minutes.

Add chopped parsley.
Place drained pasta into a large pasta bowl.
Add sauce to the pasta, mix and serve.

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