Fusilli lunghi with roasted pepper sauce
An attractive and super tasty vegetarian pasta dish everyone is sure to love!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g long fusilli ((14oz) I used De Cecco)
- 4 red bell peppers ((or 2 x red 2 x yellow))
- 1 large garlic clove (peeled and finely chopped)
- 1 handful fresh parsley (chopped (optional))
- 1 small onion (finely chopped)
- 8-10 cherry or date tomatoes
- ½ glass white wine
- 3 tbsp extra virgin olive oil
- salt (for pasta and to taste)
- 1 teaspoon peperoncino (optional) ((chopped or flakes))
- 50 g Parmesan cheese (( 1.8 oz) grated)
Instructions
- 1
Start by cutting the top off the peppers and removing the seeds.
- 2
Put the peppers upside down in an oven dish and sprinkle with olive oil
- 3
Roast the peppers in a medium hot oven until the skins start to darken.
- 4
5 minutes before the peppers are ready add the whole cherry tomatoes to the dish and roast them as well.
- 5
When the peppers are ready wash them under water to remove the dark skin and then cut into strips. Set the roasted tomatoes aside along with a few of the pepper strips and keep the cooking juices from the oven dish.
- 6
Put a pan of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again
- 7
Cook the onion and the garlic in some heated olive oil in a frying pan or skillet until they start to soften.
- 8
Add the peperoncino if you are using it and cook for another minute or so.
- 9
Add the pepper strips (except those saved with the tomatoes) and cook for a few minutes at a fairly high heat.
- 10
Pour in the wine and let the alcohol evaporate a bit.
- 11
Add the liquid from the oven dish in which you have roasted the peppers and tomatoes. Then turn down the heat, cover and simmer for 10-15 minutes. Add salt to taste.
- 12
Add half the grated Parmesan and stir to help it melt into the sauce. Turn off the heat and allow the sauce to cool a little.
- 13
Cook the pasta al dente according to the instructions on the packet, When ready save a cup of the cooking water and drain.
- 14
While the pasta is cooking, put the contents of the frying pan or skillet into a blender or mixer, and pulse until you have a relatively smooth red creamy sauce.
- 15
Return the sauce to the pan and add the roasted tomatoes and saved pepper strips. Cook a little more so the tomatoes will be heated through. If the sauce seems dry add a little of the pasta cooking water.
- 16
Add the pasta to the sauce, mix everything together well and serve immediately sprinkled with the chopped parsley and more Parmesan if required.