Fusilli lunghi with roasted pepper sauce
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Unrated
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Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
567 kcal
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Course
Main Course
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Cuisine
Italian
Fusilli lunghi with roasted pepper sauce
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An attractive and super tasty vegetarian pasta dish everyone is sure to love!
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Ingredients
- 400 g long fusilli (14oz) I used De Cecco
- 4 red bell peppers (or 2 x red 2 x yellow)
- 1 large garlic clove peeled and finely chopped
- 1 handful fresh parsley chopped (optional)
- 1 small onion finely chopped
- 8-10 cherry or date tomatoes
- ½ glass white wine
- 3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- 1 teaspoon peperoncino (optional) (chopped or flakes)
- 50 g Parmesan Cheese ( 1.8 oz) grated
Instructions
- Start by cutting the top off the peppers and removing the seeds.
- Put the peppers upside down in an oven dish and sprinkle with olive oil
- Roast the peppers in a medium hot oven until the skins start to darken.
- 5 minutes before the peppers are ready add the whole cherry tomatoes to the dish and roast them as well.
- When the peppers are ready wash them under water to remove the dark skin and then cut into strips. Set the roasted tomatoes aside along with a few of the pepper strips and keep the cooking juices from the oven dish.
- Put a pan of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again
- Cook the onion and the garlic in some heated olive oil in a frying pan or skillet until they start to soften.
- Add the peperoncino if you are using it and cook for another minute or so.
- Add the pepper strips (except those saved with the tomatoes) and cook for a few minutes at a fairly high heat.
- Pour in the wine and let the alcohol evaporate a bit.
- Add the liquid from the oven dish in which you have roasted the peppers and tomatoes. Then turn down the heat, cover and simmer for 10-15 minutes. Add salt to taste.
- Add half the grated Parmesan and stir to help it melt into the sauce. Turn off the heat and allow the sauce to cool a little.
- Cook the pasta al dente according to the instructions on the packet, When ready save a cup of the cooking water and drain.
- While the pasta is cooking, put the contents of the frying pan or skillet into a blender or mixer, and pulse until you have a relatively smooth red creamy sauce.
- Return the sauce to the pan and add the roasted tomatoes and saved pepper strips. Cook a little more so the tomatoes will be heated through. If the sauce seems dry add a little of the pasta cooking water.
- Add the pasta to the sauce, mix everything together well and serve immediately sprinkled with the chopped parsley and more Parmesan if required.
Notes
- This recipe can be made with any relatively thick long pasta such as bucatini or bigoli or even spaghetti but I think the long fusilli are the best aesthetically.
Nutrition Information
Show Details
Calories
567kcal
(28%)
Carbohydrates
86g
(29%)
Protein
19g
(38%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
9mg
(3%)
Sodium
219mg
(9%)
Potassium
617mg
(18%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
4075IU
(82%)
Vitamin C
164mg
(182%)
Calcium
191mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 86g | 29% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 9mg | 3% |
| Sodium | 219mg | 9% |
| Potassium | 617mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 4075IU | 82% |
| Vitamin C | 164mg | 182% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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