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Vesuvio Romesco with Red Peppers, Tomatoes, and Garlic

Vesuvio Romesco with Red Peppers, Tomatoes, and Garlic

Romesco is a Spanish sauce made with roasted red peppers, tomatoes, garlic, and nuts. It’s the perfect dish to branch out from more popular Italian tomato-based pasta sauces. The roasted peppers have a mildly spiced sweetness that blends with the other ingredients to make a sauce that tastes comforting and adventurous at the same time. It takes very little time to prepare, and after the nuts are toasted, the sauce can all come together in the time it takes to boil the pasta. 

INGREDIENTS

MAKES FOUR SERVINGS

  • 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 canola or 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.

      We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

      Chef's Note: This sauce is even better (but not nearly as fast) if you roast your own bell peppers. Red wine vinegar can be substituted for the sherry vinegar. The sauce also multiplies and freezes very well and is great to have in the freezer for an even quicker dinner! 

      Pasta Swaps: This recipe would also work Sfoglini's Trumpets, Radiators, or Whole Grain Reginetti.