Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
4 servings

Ingredients

Directions

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Fettuccine with Creamy Red Pepper-Feta Sauce

Recipe courtesy of Ellie Krieger

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Recipe courtesy of Katie Lee

Herb and Garlic Roast Pork Loin with Honey Mustard Sauce

Recipe courtesy of Food Network Kitchen

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories