Gemelli with Roasted Red Pepper Sauce

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. 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.
  2. Grind drained roasted peppers in a food processor.
  3. 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.
  4. Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.
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