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spicy homemade alfredo sauce

Spicy Homemade Alfredo Sauce

This luxurious spicy Alfredo sauce combines creamy richness with a customizable heat that elevates any pasta dish. The unexpected addition of sun-dried tomatoes and bell peppers creates a sauce with beautiful color and complex flavor that far surpasses any store-bought version.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 quart heavy whipping cream
  • 1/4 cup butter
  • 8 ounce cream cheese Philadelphia recommended
  • 4 cloves garlic minced (or 2 tbsp jarred minced garlic plus 1/8 tsp juice)
  • 1/4 red bell pepper sliced into thin strips
  • 1/4 small red onion cut into strips
  • 3-4 slices sun-dried tomatoes packed in oil julienned, plus 1/2 tsp oil from jar
  • 1 tablespoon Italian seasoning McCormick recommended
  • 2 tablespoons dried parsley
  • 1/2 teaspoon black pepper
  • 1/8-1 teaspoon cayenne pepper adjust to taste for desired heat level
  • 1/2-1 teaspoon salt to taste

Equipment

  • Large saucepan
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Melt butter in a large saucepan over medium-low heat.
  2. Add red bell pepper strips, julienned sun-dried tomatoes with 1/2 teaspoon of their oil, and red onion strips. Sauté for 1 minute.
  3. Add minced garlic and continue cooking for another minute until vegetables are softened, being careful not to burn the garlic.
  4. Reduce heat to medium-low and add cream cheese. Stir continuously until completely melted and incorporated with the vegetables.
  5. Gradually pour in the heavy whipping cream while stirring constantly to ensure a smooth texture without lumps.
  6. Add Italian seasoning, black pepper, dried parsley, and salt. Start with 1/8 teaspoon of cayenne pepper if you prefer milder heat.
  7. Cover and simmer on low heat for 15 minutes, stirring occasionally to prevent sticking.
  8. Taste the sauce periodically and add more cayenne pepper if you desire additional heat.

Notes

This sauce will thicken as it cools, so you may want to thin it with a splash of pasta water when tossing with noodles. For a complete meal, serve over fettuccine with grilled chicken or sautéed shrimp and a side of Caesar salad. The sauce can be refrigerated for up to 3 days and gently reheated on the stovetop with a little cream to restore its silky texture.
For a lighter version, you can substitute half-and-half for some of the heavy cream, though the texture won't be quite as luxurious.