Photo: Gemelli with Roasted Red Pepper Sauce Recipe
Ingredients
- 1 pound gemelli pasta (thin twists)
- 1 (16-ounce) jar roasted peppers, drained
- 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 large shallot, finely chopped
- 1 cup dry white wine or chicken stock
- 1 (28-ounce) can crushed tomatoes
- A handful chopped flat-leaf parsley
- Salt and pepper
- Grated Romano, as an accompaniment
- Crusty bread, as an accompaniment
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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By ValleyGirl21
Denver, CO
on June 06, 2011
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Very good red sauce. I added a little bit of butter and crushed red pepper. Next time, I'll add basil in addition to the parsley. I tossed it with pasta, but I think I'm going to try it as a pizza sauce!
By krisa1129
Patchogue, 72
on March 30, 2010
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Quick and easy! The only thing I changed was I added some cream cheese at the end to thicken it up and make it creamy. I made with breaded chicken breast and spagetti. It reminded me of a dish I got at the cheesecake factory once.....it was good!!
By autumnjoyful_71...
Schuylkill Have...
on February 08, 2007
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I did not like this at all. The sauce was really sweet. The consistency was fine and everything but I didn't care for the flavor and neither did my husband. After we at, We threw the rest away.
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