Orecchiette with Romesco Sauce & Roasted Red Peppers

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


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

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