Ingredients

• 1 pound gemelli pasta (thin twists)
• 1 (16-ounce) jar roasted peppers, drained
• 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 1 cup dry white wine or chicken stock
• 1 (28-ounce) can crushed tomatoes
• A handful chopped flat-leaf parsley
• Salt and pepper
• Grated Romano, as an accompaniment
• Crusty bread, as an accompaniment

Browse by ingredient

Instructions

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