Gias Special Roasted Pepper Linguine Recipes

BARILLA WHOLE GRAIN LINGUINE WITH ROASTED PEPPERS

Steps:

• BROIL peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes. Remove skins and seeds. Cut into thin strips and set aside.
• BRING a large pot of water to a boil.
• HEAT olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• COOK pasta according to package directions.
• Meanwhile, ADD cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• ADD roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• DRAIN pasta, reserving 1/3 cup of cooking liquid. Toss pasta with the sauce. If needed, add some cooking liquid to the skillet.
• TOSS pasta with parsley and mix well. TOP with cheese before serving.
• Note: For faster preparation time, jarred roasted peppers may be substituted.

GIADA'S SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

ROASTED PEPPER LINGUINE WITH CRISP CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
• Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.
• Cook the pasta following pack instructions, then drain - reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.

RED PEPPER LINGUINE

Steps:

• Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
• Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.

CARAMELIZED ONION AND ROASTED RED PEPPER LINGUINE

Steps:

• Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in rema ining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.

MEZZETTA ROASTED RED BELL PEPPER LINGUINE WITH SHRIMP RECIPE BY TASTY

Steps:

• To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
• Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
• Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
• Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3-5 minutes, or until the shallots soften.
• Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5-8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
• Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
• Enjoy!

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.

GIA'S SPECIAL ROASTED PEPPER LINGUINE

Steps:

• Broil peppers for 15-20 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in a tightly closed bag and let stand for 10-15 minutes.
• Remove skins and seeds. Cut into thin strips and set aside.
• Bring a large pot of water to a boil. Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow.
• Meanwhile, add cauliflower florets to the skillet and saute for 3-4 minutes (skip this step if cauliflower is omitted).
• Add roasted bell pepper strips to the skillet and saute for 2 minutes. Season with salt and pepper.
• Drain pasta, reserving 1/3 cup of cooking liquid.
• Toss pasta with the sauce. If needed, add some cooking liquid to the skillet. Toss pasta with parsley and mix well.
• Top with cheese before serving.