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Roasted Red Pepper Puree W/ Prosciutto and Linguine

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“This is an adopted recipe that I prepared for our Valentine's dinner and topped with Super-Rich Virginia Crab Cakes. I didn't have linguine on hand and subbed Fusilli Col Buco for the pasta with great success. The sauce for this recipe is EXCELLENT with great robust flavors. It would stand well on its own, but is a great complement to the crab cakes. The original chef comments: "This delicious sauce can be made ahead and reheated at serving time. I even make a big batch and freeze. It is very versatile and can be used over veggies and seafood! Use your imagination!"”

Ingredients Nutrition


  1. Cut the red peppers in half, remove and discard the seeds and inner membranes. Flatten the pepper with the heel of your hand and place skin side up on a baking sheet, repeat with other peppers. Broil the peppers until they are completely charred and blackened. THE SKIN WILL NOT PEEL OFF EASILY UNLESS ITS BURNED! Remove the peppers to a plastic or paper bag and close tightly, place in the freezer until the peppers are cool enough to handle, about 10 minutes.
  2. With your fingers, peel and discard the loosened skin from the peppers, rinse under water.
  3. Roughly chop the peppers and combine them with the oil, parsley, Basil and garlic in a food processor. If using a food mill or a blender, puree the vegetables first, then add the other ingredients.
  4. Spray an 8 inch skilled with cooking spray, and sauté the prosciutto over high heat, just to heat through.
  5. Stir the meat into the red pepper puree, add salt and pepper and taste to adjust seasoning and toss with linguine, or pour over bed of linguine and serve hot.
  6. YUMMY!

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