Ingredients:
1 lb pasta, of your choice ( farfalle, fusilli or gemelli are nice choices)
1 (16 ounce) jars roasted red peppers, drained
1 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
1 shallots, finely chopped
1 cup dry white wine or 1 cup vegetable broth
1 (28 ounce) cans crushed tomatoes
1/2 cup flat leaf parsley, chopped
1/4-1/2 teaspoon crushed red pepper flakes (optional)
salt & freshly ground black pepper
freshly grated pecorino romano cheese, for serving
Directions:
Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime)
For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth.
Heat olive oil in a large skillet over medium high heat.
Add the garlic and shallots and saute for 2-3 minutes.
Next add the roasted red pepper puree and saute for another 2 minutes more.
Stir in the white wine or vegetable stock, and reduce suace for another two minutes.
Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family’s taste.
Stir in half of the chopped parsley.
Cover sauce and simmer until pasta is ready.
Drain pasta, toss with the sauce, and pour into a serving dish.
Top with remaining chopped parsley and Pecorino Romano cheese, and serve.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.