Fettuccine with Vegetables and Roasted Red Pepper Sauce

Fettuccine alle Verdure

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This is a great dish for the health conscious vegetarians who are trying to avoid cream in their pastas. Instead of cream I use a roasted red pepper sauce that binds the sauce together the way cream would and provides a sauce for the fettuccine to absorb.


  • Fettuccine made with 3 eggs and 2 ¼ cups of flour
  • 2 red peppers


  1. Roast the red peppers over an open flame or under the broiler until the skin is charred on all sides. Place them in a bowl and cover it tightly with plastic wrap. After 20 minutes take the peppers out, cut them in half, remove the core, and scrape away the skin, the seeds, and white pith. Place the peppers and butter in a food processor, add salt and pepper and run the p