Gemelli with Roasted Red Pepper Sauce (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
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 cloves garlic, finely chopped |
1 large shallot, finely chopped |
1 cup dry white wine or chicken stock |
1 (28-ounce) can crushed tomatoes |
a handful chopped flat-leaf parsley |
salt and pepper |
grated romano, as an accompaniment |
crusty bread, as an accompaniment |
Directions:
1. 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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