Recipe courtesy of Rachael Ray
Gemelli with Roasted Red Pepper Sauce
Total:
20 min
Active:
5 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 minutes.

Grind drained roasted peppers in a food processor.

Heat a large skillet over moderate heat. Add extra virgin olive oil, garlic, and shallots to the pan. Saute garlic and shallots 3 minutes, stir in roasted peppers. Saute pepper paste 2 minutes, stir in wine or chicken stock, reduce liquid for 1 or 2 minutes. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer until ready to serve.

Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.

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