Fusilli Bucati Lunghi With Roasted Red Pepper Pasta Sauce Recipes

FUSILLI BUCATI CORTI WITH ROSMARINO MAIALE MONDAY SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
• Heat the oil and butter in a large saute pan over medium-high heat. Add the pork, salt, paprika, and onion powder and cook for 4 minutes, until the pork is browned, stirring with a flat-end wooden spoon to break up clumps. Add the kale and cook for 2 minutes, until wilted, stirring to combine. Reduce the heat to medium, add the garlic and rosemary, and cook for 2 minutes, just long enough to unlock the aromatics. Add the vinegar and wine and use the wooden spoon to scrape any browned bits up off the bottom of the pan. Stir in the pasta water and red pepper flakes (if using) and cook for 2 minutes.
• Toss with pasta and ciliegine 1 minute before serving so that the ciliegine retain some of their shape but soften and stretch out a little.

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.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER PASTA SAUCE

Steps:

• 1. 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. 2. Meanwhile, cook pasta in pot of boiling salted water according to package directions. 3. Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired. 4. 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 PEPPERS, FETA, AND HERB DRESSING

Steps:

• For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
• In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.

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.

SPAGHETTI WITH ROASTED RED PEPPER SAUCE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.

PASTA WITH ROASTED RED PEPPER SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime)
• For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth.
• Heat olive oil in a large skillet over medium high heat.
• Add the garlic and shallots and saute for 2-3 minutes.
• Next add the roasted red pepper puree and saute for another 2 minutes more.
• Stir in the white wine or vegetable stock, and reduce suace for another two minutes.
• Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste.
• Stir in half of the chopped parsley.
• Cover sauce and simmer until pasta is ready.
• Drain pasta, toss with the sauce, and pour into a serving dish.
• Top with remaining chopped parsley and Pecorino Romano cheese, and serve.

MIKEY'S CHEESE TORTELLINI WITH ROASTED RED PEPPER SAUCE

Steps:

• Fill a large pot with hot water and set to boil on stove/cooktop.
• Heat the olive oil on medium heat in a large deep pan, and dice the onion while the oil heats.
• Add the onions to the pan and stir occasionally -- at the same time dice the red peppers.
• When your hot water is at a boil, add the tortellini and set a timer.
• Add the red peppers, crushed peppers and dried basil to the onions, stir, and let saute gently for 1 minute.
• Add the tomatoes and basil to the sauce and bring to a boil. Reduce the heat and let it reduce. If you use fresh basil, add it a minute before serving.
• Drain tortellini well, and put back in the pot and cover. Check the sauce for desired consistency.
• Add sauce to the tortellini, plate and serve with fresh grated parmesan cheese.

PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

PASTA WITH CREAMY RED ROASTED PEPPER SAUCE

Steps:

• Cook pasta according to package directions.
• Meawhile puree red peppers in blender or food processor.
• Add peppers and cheese spread to drained pasta and over low heat stir until cheese is melted.