Romesco is a classic Spanish sauce made with roasted red peppers, tomatoes, garlic, and toasted nuts, and it just might become your new favorite way to do pasta night. If you’re ready to branch out from traditional Italian tomato-based sauces, this is an easy place to start. Roasted red peppers give the sauce a subtle sweetness and smoky depth, while the nuts add richness and texture for a pasta sauce that feels both comforting and a little unexpected. Best of all, it comes together quickly. Once the nuts are toasted, you can prepare the entire romesco sauce in about the same amount of time it takes to boil your pasta.
Vesuvio Romesco with Red Peppers, Tomatoes, and Garlic
Vesuvio Romesco with Red Peppers, Tomatoes, and Garlic
6
Italian
Entree
Romesco is a classic Spanish sauce made with roasted red peppers, tomatoes, garlic, and toasted nuts, and it just might become your new favorite way to do pasta night. If you’re ready to branch out from traditional Italian tomato-based sauces, thi...
Ingredients
1/2 cup minced parsley
1 cup freshly grated Pecorino Romano, divided
2/3 cup slivered almonds
1 pound Sfoglini Vesuvio
2 16-ounce jar of roasted bell pepper halves
12-15 oil-packed sun-dried tomato halves
2 tablespoons olive oil
2 shallots, minced
2-4 anchovy fillets
2 teaspoons paprika
1 teaspoon red pepper flakes, or less to taste
4 cloves of garlic, minced
1 teaspoon sherry vinegar
1/2 cup mascarpone cheese
Directions
- Combine the 1/2 cup Pecorino Romano with the 1/2 cup parsley in a bowl and stir together. Set aside.
- Toast the almonds in a large skillet over medium low heat for approximately 5 minutes, tossing the pan occasionally and watching them closely so they do not burn, until they smell nutty. Set them aside to cool, then transfer to a food processor.
- Bring a pot of generously salted water to a boil. Begin to cook the pasta.
- Meanwhile, drain the red bell peppers of liquid. Add them with the sun-dried tomatoes to the food processor.
- Heat the oil in a skillet over medium heat, add shallots, and sauté until soft. Add the anchovies, paprika, and red pepper flakes. Sauté until the anchovies have dissolved. Add the garlic and sauté for about 1 minute more. Transfer to the food processor.
- Process everything together until the mixture is nearly smooth, with some small chunks remaining. Transfer the mixture back to the skillet and bring to a slow simmer over low heat, stirring regularly. Stir in the vinegar, the remaining 1/2 cup Pecorino Romano, and mascarpone.
- When the pasta is al dente, reserve 1 cup of pasta water before straining.
- Add 1/2 cup of reserved pasta water to the sauce and stir to combine. Transfer the pasta to the skillet with the sauce and stir gently to coat. Stir in more pasta water, if necessary, until the sauce is the consistency you like.
- Serve with the cheese and parsley mixture.