Gemelli With Roasted Red Pepper Sauce

Recipe Ingredients

1 lb	454g / 16oz	Gemelli pasta (thin twists)
1		Roasted peppers - (16 oz) - drained
2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around pan in a slow stream)
2		Garlic cloves - finely chopped
1		Shallot - finely chopped (large)
1 cup	237ml	Dry white wine or chicken stock
1		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

Recipe Instructions

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.

Grind drained roasted peppers in a food processor.

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.

Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B19) - from the TV FOOD NETWORK

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