Fusilli Bucati Lunghi With Roasted Red Pepper Pasta Sauce Food

FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.
• Meanwhile, cook pasta in pot of boiling salted water according to package directions.
• Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
• Drain pasta, and return to pot. Stir in red pepper sauce.

FUSILLI WITH FRESH POMODORO

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
• Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
• Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
• Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

FUSILLI WITH ROASTED RED PEPPER SAUCE

Steps:

• In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
• Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
• In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.