Orecchiette with Romesco Sauce & Roasted Red Peppers

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


  • Freshly ground black pepper
  • 2 tsp. sweet paprika
  • 1 cup fresh or canned peeled, seeded, chopped, and drained tomatoes
  • ¼ cup coarsely chopped flat-leaf parsley; more whole leaves for garnish
  • ¼ cup skinned almonds
  • 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
    • 3 red bell peppers, roasted
    • 4 Tbs. Spanish sherry vinegar

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


Best Wine Deals

See More Deals

Snooth Media Network