Red Pepper Romesco
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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Cooking 101
We’re always looking for ways to bump up the flavors of classic favorites, especially when it comes to pasta night. Our red pepper romesco sauce is the perfect add-in to vodka sauce. The smoky flavors cut through the richness of the cream, while chili flakes and fresh basil add pops of layered flavor.
Chef Tip: Saving pasta water to stir into the sauce is a classic technique for getting the sauce to cling to the pasta, so don’t skip it!
1 pound pasta (we used rigatoni)
Olive oil
1 medium shallot, diced
2-3 cloves of garlic, minced
A pinch of chili flakes
½ cup tomato paste
¼ cup vodka
1 cup heavy cream
Salt
½ bunch fresh basil, chopped
Parmesan cheese
Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions. Reserve 1½ cups of the pasta water
Heat a small glug of olive oil in a large skillet and add the shallot, garlic, chili flakes and a pinch of salt and sauté until the onions are translucent
Reduce the heat to low, add the tomato paste and cook for 4-5 minutes, until it has thickened. Squeeze in ½ a pouch of the romesco and cook for a minute more
Add the vodka and let it bubble away for a couple of minutes and pour in the cream. Add salt to taste
Add in the cooked pasta along with ½ a cup of the reserved pasta water and toss it until it is well coated with the sauce. Garnish with the basil and Parmesan to taste
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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