ROASTED RED PEPPER FETTUCCINE ALFREDO
Gordon Biersch Brewery Recipe
2 pounds fettuccine pasta
1/2 cup butter
2 cups heavy cream
1 cup Parmigianino Reggiano, shredded
2 garlic cloves, minced
4 roasted red bell peppers or 1 can roasted red bell peppers, drained
1 (16 oz.) can tomatoes, drained and chopped
3 tablespoons olive oil
1/4 cup extra virgin olive oil
1 pound cherry tomatoes
4 sun dried tomatoes, julienne cut
1/4 cup chopped garlic
Prepare the Fettuccine al dente according to package directions.
To make the Alfredo sauce, melt the butter in a medium-sized saucepan. Add the garlic followed by the cream, and gradually stir in the Parmigianino. Stir over medium heat until the sauce thickens.
For the tomato and roasted red bell pepper sauce, saute the roasted red bell peppers and can of tomatoes in 3 tablespoons of olive oil , seasoning with salt and pepper. Puree in blender until desired consistency is achieved. Halve the cherry tomatoes, then saute them along with the garlic and sun dried tomatoes in 1/4 cup of olive oil over high heat for about 2 minutes.
To assemble, layer the Alfredo sauce underneath the noodles, and serve the tomato and red bell pepper puree on top of the noodles. Top off the dish with the halved cherry tomatoes.