Ingredients
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1 lb pasta, of your choice (farfalle, fusilli or gemelli are nice choices)
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1 tablespoon extra virgin olive oil
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2 cloves garlic, finely chopped
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1 cup dry white wine or 1 cup vegetable broth
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1 (28 ounce) can crushed tomatoes
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1/2 cup flat leaf parsley, chopped
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1/4-1/2 teaspoon crushed red pepper flakes
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salt & freshly ground black pepper
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freshly grated pecorino romano cheese, for serving
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1 shallot, finely chopped
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1 (16 ounce) jar roasted red peppers, drained
Instructions
- 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.