Pasta with Roasted Red Pepper Sauce
This Italian pasta dish elevates a familiar tomato sauce with the sweet, smoky depth of roasted red peppers. The sauce is quickly prepared with garlic, shallots, and white wine, then simmered with crushed tomatoes and fresh parsley. It's a simple yet impressive weeknight meal that brings a special twist to a classic, ready to serve in about 20 minutes.
Ingredients
- 1 lb pasta, of your choice (farfalle, fusilli or gemelli are nice choices)
- 1 (16 ounce) jar roasted red peppers, drained
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 cup dry white wine or 1 cup vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup flat leaf parsley, chopped
- 1/4-1/2 teaspoon crushed red pepper flakes (optional)
- salt & freshly ground black pepper
- freshly grated pecorino romano cheese, for serving
Method
- Cook the pasta in a large pot of boiling salted water, following the timings on the packet.
- To make the sauce, put the drained roasted red peppers into a blender or food processor and blend until completely smooth.
- Warm the olive oil in a large skillet.
- Cook the finely chopped garlic and shallots in the oil for 2-3 minutes.
- Add the smooth red pepper puree to the skillet and cook for a further 2 minutes.
- Pour in the white wine or vegetable broth and let the sauce reduce for another two minutes.
- Mix in the can of crushed tomatoes, then season with salt, black pepper, and optional red pepper flakes to your liking.
- Stir half of the chopped flat leaf parsley into the sauce.
- Cover the skillet and let the sauce simmer gently until the pasta is cooked.
- Drain the cooked pasta, combine it thoroughly with the sauce, and transfer to a serving bowl.
- Garnish with the rest of the chopped parsley and a generous amount of freshly grated pecorino romano cheese before serving.
Nutrition (per serving)
Sodium1327800 mg
Recipe details
CategoryEuropean
Cuisineitalian
AuthorKozmic Blues
