• 6servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound gemelli pasta (thin twists) 1 (16-ounce) jar roasted peppers, drained 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil

  2. 2 cloves garlic, finely chopped

  3. 1 large shallot, finely chopped

  4. 1 cup dry white wine or chicken stock

  5. 1 (28-ounce) can crushed tomatoes A handful chopped flat-leaf parsley

  6. Salt and pepper Grated Romano, as an accompaniment Crusty bread, as an accompaniment

Instructions Jump to Ingredients ↑

  1. Photo: Gemelli with Roasted Red Pepper Sauce Recipe Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 minutes.

  2. Grind drained roasted peppers in a food processor .

  3. Heat a large skillet over moderate heat. Add extra virgin olive oil , garlic, and shallots to the pan. Saute garlic and shallots 3 minutes, stir in roasted peppers. Saute pepper paste 2 minutes, stir in wine or chicken stock , reduce liquid for 1 or 2 minutes. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer until ready to serve.

  4. Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.


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