Orecchiette with Romesco Sauce & Roasted Red Peppers

Orecchiette with Romesco Sauce & Roasted Red Peppers
Photo by Scott Phillips


  • 4 Tbs. Spanish sherry vinegar
  • Freshly ground black pepper
  • ¼ cup skinned almonds
  • ¼ cup coarsely chopped flat-leaf parsley; more whole leaves for garnish
  • 2 tsp. sweet paprika
  • Kosher salt
  • 12 oz. dried orecchiette (little ear-shaped) pasta
  • + 6 more ingredients
    • 1 clove garlic, minced
    • 6 Tbs. extra-virgin olive oil
    • ½ tsp. crushed red pepper flakes
    • 1 slice coarse-textured white bread
    • 1 cup fresh or canned peeled, seeded, chopped, and drained tomatoes
    • 3 red bell peppers, roasted

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the orecchiette and cook until al dente, 10 to 12 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator. Peel and seed the roasted peppers and cut them into ...

View full recipe at Fine Cooking


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