Recipe courtesy of Michele Urvater

Roasted Red Pepper Sauce

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
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