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Fusilli lunghi with roasted pepper sauce

An attractive and super tasty vegetarian pasta dish everyone is sure to love!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Calories: 567 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Start by cutting the top off the peppers and removing the seeds.
  2. Put the peppers upside down in an oven dish and sprinkle with olive oil
  3. Roast the peppers in a medium hot oven until the skins start to darken.
  4. 5 minutes before the peppers are ready add the whole cherry tomatoes to the dish and roast them as well.
  5. 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.
  6. Put a pan of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again
  7. Cook the onion and the garlic in some heated olive oil in a frying pan or skillet until they start to soften.
  8. Add the peperoncino if you are using it and cook for another minute or so.
  9. Add the pepper strips (except those saved with the tomatoes) and cook for a few minutes at a fairly high heat.
  10. Pour in the wine and let the alcohol evaporate a bit. 
  11. 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.
  12. 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.
  13. Cook the pasta al dente according to the instructions on the packet, When ready save a cup of the cooking water and drain.
  14. 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.
  15. 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.
  16. 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

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

% 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.