Recipe: Gemelli With Roasted Red Pepper Sauce [edit]

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Tags: Pasta

Yield: 4 servings

[edit] Ingredients

1	pound gemelli pasta (thin twists)
1	jar roasted peppers - (16 oz) drained
2	tablespoons extra-virgin olive oil
	inch (2 turns around pan a slow stream)
2	garlic cloves finely chopped
1	lrg shallot finely chopped
1	cup dry white wine or chicken stock
1	can crushed tomatoes - (28 oz)
	A handful chopped flat-leaf parsley
	Coarse salt to taste
	Freshly-ground black pepper to taste
	Grated Romano as an accompaniment
	Crusty bread as an accompaniment

[edit] Preparation

Step 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.
Step 2	Grind drained roasted peppers in a food processor.
Step 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.
Step 4	Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.
Step 5	This recipe yields 6 servings.

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