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Orecchiette In Roasted Red Pepper Sauce

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  Cornmeal pasta 1 Packet
  Red bell peppers 625 Gram
  Olive oil 30 Milliliter
  Diced onion 1
  Minced garlic 1 (Clove)
  Salt 3 Milliliter
  Basil 3 Milliliter
  Thyme 3 Milliliter
  Cracked black pepper 5 Milliliter
  Lemon juice 30 Milliliter
  Sherry 60 Milliliter
  Half and half cream 60 Milliliter

To make orecchiette (little ears) divide the pasta into 2.
Roll into a long rope shape, cut into 1/8" (3 mm) thick rounds.
Dust each with flour.
Place a round in the palm of your hand and indent the centre with your finger.
Repeat until all rounds are complete.
Wrap red peppers in foil.
Bake in a preheated 400°F (200°C) oven for 15 minutes.
Remove foil and peel away the skin from peppers.
Core and seed the peppers.
Fine dice the peppers.
Heat the oil in a sauce pan and saute the onion with the garlic until tender.
Add the seasonings, lemon juice and peppers.
Simmer covered for 45 minutes.
Remove from heat and puree in a food processor, return to sauce pan.
Add the sherry and cream.
While the sauce is simmering, cook the pasta in 3 quarts (3 L) of boiling salted water for approximately 9 minutes, drain and transfer to a serving bowl.
Toss with sauce and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
40 Minutes
Cook Time: 
90 Minutes
Ready In: 
130 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 346 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 5.6 mg1.9%

Sodium 404.5 mg16.9%

Total Carbohydrates 57 g19%

Dietary Fiber 9.8 g39.3%

Sugars 8.2 g

Protein 6 g12.7%

Vitamin A 102.2% Vitamin C 345.9%

Calcium 4.9% Iron 10%

*Based on a 2000 Calorie diet

Orecchiette In Roasted Red Pepper Sauce Recipe