Roasted Red Pepper Sauce

Total Time:
20 min
5 min
15 min

4 servings

  • 12 ounces dried spinach pasta
  • Small head cauliflower, cut into florets
  • 1/2 cup olive oil
  • 1 onion, sliced into thin half moons
  • 1/2 cup dry white wine
  • 7 -ounce jar roasted red peppers, drained and cut into thin strips
  • 4 ounces hazelnuts, toasted, skinned and chopped
  • Salt and freshly ground black pepper, to taste
  • Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later. Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly ground black pepper. Add cauliflower bits just to rewarm.When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together. Garnish with toasted hazelnuts. To toast and skin hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma. Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Roasted Red Pepper Sauce