An attractive and super tasty vegetarian pasta dish everyone is sure to love!
Course: Main Course
Author: Jacqueline De Bono
350-400glong fusilli (14oz) I used De Cecco
4red bell peppers(or 2 x red 2 x yellow)
1large garlic clovepeeled and finely chopped
1handfulfresh parsleychopped (optional)
1small onionfinely chopped
8-10cherry or date tomatoes
3tbspextra virgin olive oil
saltfor pasta and to taste
1teaspoonpeperoncino (optional)(chopped or flakes)
50gParmesan cheese( 1.8 oz) grated
Start by cutting the top off the peppers and removing the seeds.
Put the peppers upside down in an oven dish and sprinkle with olive oil
Roast the peppers in a medium hot oven until the skins start to darken.
5 minutes before the peppers are ready add the whole cherry tomatoes to the dish and roast them as well.
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.
Put a pan of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again
Cook the onion and the garlic in some heated olive oil in a frying pan or skillet until they start to soften.
Add the peperoncino if you are using it and cook for another minute or so.
Add the pepper strips (except those saved with the tomatoes) and cook for a few minutes at a fairly high heat.
Pour in the wine and let the alcohol evaporate a bit.
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.
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.
Cook the pasta al dente according to the instructions on the packet, When ready save a cup of the cooking water and drain.
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.
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.
Add the pasta to the sauce, mix everything together well and serve immediately sprinkled with the chopped parsley and more Parmesan if required.
This recipe can be made with any relatively thick long pasta such as bucatini or bigoli or even spaghetti but I think the long fusilli are the best aesthetically.