Gemelli Pasta With Roasted Red Pepper Sauce Recipe
Ingredients
| Gemelli | 1 pound | |
| Red peppers | 1 To taste, roasted | |
| Red peppers | 3 To taste, roasted | |
| Extra-virgin olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Shallot | 1 Large, finely chopped | |
| Dry white wine or chicken broth - 1 cup | ||
| Tomatoes | 1 Can (10oz) | |
| Fresh flat-leaf parsley - a handful, chopped | ||
| Ground black pepper | 1 To taste | |
| Grated romano cheese, for passing at the table | ||
| Crusty bread | ||
| Salt | To Taste | |
Directions
MAKING
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.
SERVING
6. Tossing hot pasta with sauce, transfer to a serving dish and serve.
7. Pass grated Romano cheese and crusty bread at table.
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.
SERVING
6. Tossing hot pasta with sauce, transfer to a serving dish and serve.
7. Pass grated Romano cheese and crusty bread at table.
Chef
