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This isn’t your average Alfredo. Think juicy ground beef in a smoky roasted red pepper-Parmesan sauce, it’s pure weeknight magic in just 20 minutes. Definitely a new keeper!
Craving more easy pasta dinners? Try my Easy mushroom Alfredo or Creamy Cajun chicken pasta next.
Why you’ll love this roasted red pepper Alfredo with ground beef
This creamy pasta dish takes everything you love about Alfredo and gives it a savory upgrade. Jarred roasted red peppers blended into the sauce bring a sweet depth that pairs perfectly with salty Parmesan and ground beef.
It’s super comforting! Think classic Alfredo with a bold twist and a gorgeous vibrant hue. Best part? It’s weeknight-friendly and tastes like you put in way more effort than you actually did.
And hey, if you’ve got the time, roasting your own bell peppers will only make it better.
Watch the recipe video
Let me walk you through this recipe with my step-by-step video, or follow along on YouTube!
Creamy pasta isn’t an everyday thing, but when the craving hits, this one delivers big time. The roasted red peppers lighten up the sauce while giving it a rich flavor without feeling too heavy. It’s cozy, comforting and comes together fast. Ideal for an easy dinner after a long day.
Ingredients
- Pasta
- Ground beef
- Jarred roasted red peppers
- Garlic
- Heavy cream
- Parmesan
- Salt, black pepper, chili flakes, dried thyme and dried onion
- Olive oil and unsalted butter
- Parsley
FAQ
Is bell pepper good in Alfredo sauce?
Absolutely! Roasted red peppers bring a subtle sweetness and smoky depth that balance the richness of the Alfredo beautifully. They also give the sauce a gorgeous color and a little flavor twist that keeps things bright and interesting. Plus, since we’re using less cream and relying on the peppers for body and flavor, you get a lighter sauce that still feels super indulgent. Total win!
Which pasta works best?
Honestly, whatever you’ve got on hand will do the trick. Fettuccine and tagliatelle are classics, but penne, rigatoni, orecchiette or spaghetti hold up beautifully. Short pasta is especially great when you’re mixing in ground meat.
Can I use another type of ground meat?
Yes! Ground chicken, turkey, or pork all work well here. Just remember that leaner meats like turkey may need an extra pinch of seasoning to stay juicy and flavorful.
What can I serve with Alfredo pasta?
Keep things easy and tasty. A slice of garlic bread, a crisp green salad with lemon vinaigrette, also some roasted broccoli or zucchini make perfect sides. Want to go veggie-forward? Add sautéed spinach or mushrooms for extra depth.
🔥 Pro tip
Want a silkier sauce? Don’t skip the pasta water! Stir in a splash of that starchy cooking water when combining the pasta with the sauce. It helps loosen the Alfredo and binds everything together for that extra-luxurious texture. Also, warm your Alfredo gently, don’t let it boil, or the sauce might split.
Storing suggestions
- Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so add a splash of milk or water when reheating to bring back the creaminess. Reheat gently over medium-low heat.
- Freezer: Creamy sauces don’t always freeze well, but if you must, freeze for up to 1 month in a tightly sealed container. Thaw overnight in the fridge and reheat slowly on the stove with added liquid to restore the texture.
Tools for this recipe
To make this creamy roasted red pepper beef Alfredo, you’ll need just a couple of kitchen essentials. This food processor helps blend the sauce until smooth and velvety, while a large skillet is perfect for searing the beef and bringing everything together.
Roasted Red Pepper Beef Alfredo
Ingredients
- 12 ounces pasta - like orecchiette
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1.1 pounds ground beef
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp dried thyme
- 1 tsp dried onion
- ½ tsp chili flakes - more or less to taste
- 3 garlic cloves - minced
- 1 jar (280 g/10 oz) roasted bell peppers - drained
- 1 cup heavy cream
- 2 tbsp chopped parsley
- 1 cup grated Parmesan
Instructions
- Bring a large pot filled with generously salted water to a boil.
- In the meantime, get your prep done: Mince the garlic cloves and chop the parsley.
- To your food processor, add the drained roasted red peppers and cream. Blend until smooth.
- Add pasta to the pot with boiling water and cook until al dente according the package directions. When ready, drain, reserving ½ cup cooking water.
- Heat oil and butter over medium high in a large nonstick skillet. Add ground beef, break up into pieces and cook until browned.
- Stir in salt, pepper, thyme, dried onion, chili flakes and garlic. Cook for 2 minutes.
- Pour in the red pepper mixture and simmer for 3 minutes. Stir in parsley and grated Parmesan. Taste and adjust salt if needed.
- Toss in pasta and add a splash of the cooking water. Enjoy!
Video
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