Pasta with Roasted Red Pepper Sauce

Name: Pasta with Roasted Red Pepper Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 lb pasta, of your choice (farfalle, fusilli or gemelli are nice choices); 1 (16 ounce) jar roasted red peppers, drained; 1 tablespoon extra virgin olive oil; 2 cloves garlic, finely chopped; 1 shallot, finely chopped; 1 cup dry white wine or 1 cup vegetable broth; 1 (28 ounce) can crushed tomatoes; 1/2 cup flat leaf parsley, chopped; 1/4-1/2 teaspoon crushed red pepper flakes (optional); salt & freshly ground black pepper; freshly grated pecorino romano cheese, for serving

Submitted by Kozmic Blues

"The roasted red peppers in this dish really add a special "something" to the tomato sauce. Growing up, we had pasta with tomato sauce at LEAST once a week. This recipe really adds another depth of flavor to a very familiar dish"

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photo by Nimz_

Ready In:: 20mins
Ingredients:: 11
Serves:: 6

ingredients

1 lb pasta, of your choice (farfalle, fusilli or gemelli are nice choices)
1 (16 ounce) jar roasted red peppers, drained
1 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 cup dry white wine or 1 cup vegetable broth
1 (28 ounce) can crushed tomatoes
¹⁄₂ cup flat leaf parsley, chopped
¹⁄₄ - ¹⁄₂ teaspoon crushed red pepper flakes (optional)
salt & freshly ground black pepper
freshly grated pecorino romano cheese, for serving

directions

Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime)
For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth.
Heat olive oil in a large skillet over medium high heat.
Add the garlic and shallots and saute for 2-3 minutes.
Next add the roasted red pepper puree and saute for another 2 minutes more.
Stir in the white wine or vegetable stock, and reduce suace for another two minutes.
Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste.
Stir in half of the chopped parsley.
Cover sauce and simmer until pasta is ready.
Drain pasta, toss with the sauce, and pour into a serving dish.
Top with remaining chopped parsley and Pecorino Romano cheese, and serve.

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Reviews

This was a very rich, tasty and delightful sauce. I have never made a tomato sauce without some type of meat and it was a delightful change of pace. The roasted red peppers added a very rich flavor to the sauce. Even my pasta hating son loved it. I followed the directions exactly except I could not find pecorino romano cheese, so used regular romano cheese. Served this with cesar salad and french bread to make a wonderful meal for my son and I. Thanks KB for a great recipe.

Nimz_
Becky, WOW this is some good sauce! It was extremely easy to make, and is so rich and flavorful. The only changes I made were to use 1/2 cup red wine, 1/2 cup water as I didn't have any white wine or vegetable broth. Also did not have the flat leaf parsley so used dried regular parsley. I almost overdid the red pepper flakes but I like red sauce with a bite! I've just finished a bowl of pasta and this sauce for lunch so thanks for a wonderful meal!

Lunchmeat

RECIPE SUBMITTED BY

Kozmic Blues

Providence, Rhode Island

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