Steak Fettuccine with Roasted Red Pepper Alfredo Sauce

For the steak:
In a small bowl, combine Worcestershire, garlic powder, onion powder, salt and pepper and stir until blended. Pour over both sides of the steaks and let marinate for at least 30 minutes.

Cook steaks using desired cooking method until done. Thinly slice on an angle.

For the pasta:
Preheat oven to 425ºF. On a baking sheet, toss red pepper wedges with a light drizzle of olive oil and a pinch of salt and pepper and spread in a single layer. Roast for 18-20 minutes until peppers are tender and slightly charred. Remove from the oven and in a food processor or blender, add roasted red peppers and blend until pureed. Set aside.

In a medium saucepan, melt butter over medium heat. Turn to low heat and add heavy cream, cheese, garlic and red pepper puree. Cook, stirring occasionally until cheese is melted.

Toss sauce with fettuccine, reserving a small amount for drizzling.

Top fettuccine with sliced steak and sprinkle with freshly grated Parmesan cheese. Drizzle with the reserved sauce.