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Gemelli Pasta With Roasted Red Pepper Sauce

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  Gemelli 1 Pound (Thin Twists)
  Canned red pepper/3 fresh red peppers, roasted 16 Ounce, roasted, drained
  Roasted red peppers 16 Ounce (1 Jar / 3 Fresh)
  Extra virgin olive oil 2 Tablespoon, twice around the pan
  Extra-virgin olive oil 2 Tablespoon (Swirl Twice Around The Pan)
  Garlic 2 Clove (10 gm), finely chopped
  Shallot 1 Large, finely chopped
  Dry white wine/Chicken broth 1 Cup (16 tbs)
  Canned tomatoes 28 Ounce, crushed (1 Can)
  Fresh flat leaf parsley 1⁄4 Cup (4 tbs), chopped (1 Handful)
  Freshly ground black pepper To Taste
  Grated romano cheese 1⁄4 Cup (4 tbs) (For Passing At The Table)
  Crusty bread 1
  Salt To Taste

1. Bring a large pot of water on the stove and to a boil, add salt and cook gemelli to al dente, with a bite to it, about 9 minutes.
2. In a food processor grind drained roasted peppers.
3. Heat a large skillet over moderate heat saute garlic and shallots in olive oil for 3 minutes, stir in roasted peppers and saute for more 2 minutes.
4. Stir in wine or chicken broth, reduce liquid for 1 or 2 minutes and stir in tomatoes and parsley.
5. Seasoning sauce with salt and pepper simmer until ready to serve.

6. Tossing hot pasta with sauce, transfer to a serving dish and serve.
7. Pass grated Romano cheese and crusty bread at table.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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