More Pasta.. Mmmmmm
Roasted Red Pepper Pasta Sauce Recipe (adapted from Simply Recipes)
Serves 2
1 T olive oil
1/3 onion, chopped
Salt
2 garlic cloves, chopped
1 Tbsp fresh sage, chopped
2 anchovies, or 2 tsp anchovy paste
1 T tomato paste
1/2 C red wine
2 C roasted red peppers (jarred or freshly roasted)
Dash smoked paprika, optional
Dash cayenne or hot paprika or hot chili sauce
Grated cheese (parmesan, pecorino, manchego, etc.)
Some minced fresh sage for garnish
If you are using jarred peppers, drain away the marinade and soak them in a large bowl of cold water. If you skip this step, the sauce will become too acidic. Soak for 10-15 mins before proceeding. Heat the olive oil in a pot over med-high heat. Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 mins. Sprinkle some salt over the onions as they cook. Add the garlic and sage, mix well, and sauté another min. Mix in the anchovies, smashing them up, and cook for 1 more min. Stir in the tomato paste and cook for 2-3 min, stirring often, until the paste begins to turn a brick red. Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to med. Let this simmer for 10-20 mins - it’s pretty forgiving at this point. You just want the peppers to be cooked through and soft. Purée the sauce in a blender (I skipped this step). You might need to do this in batches, because you don’t want to fill your blender more than 2/3 C at one time. Purée the sauce, starting with the machine on low for 1-2 mins to break up the big pieces. Turn off the blender and scrape the sides down. Turn it on again, and starting at the low setting, bring it up to its highest setting. Purée for at least a min, until smooth. Return the sauce to the pan and heat to med-low. Taste for salt and add some if needed. Add the cayenne or hot paprika, along with smoked paprika if you have some. If you want, a tsp of sugar helps, too, if your peppers are not already sweet enough. Keep the sauce warm while you make the pasta.
To serve, drain the cooked pasta and put it into a large bowl. Ladle some sauce over the pasta and mix with tongs to combine. You want to coat all the noodles evenly. Divide into servings. Garnish with some grated cheese and minced fresh sage.
Serves 2
1 T olive oil
1/3 onion, chopped
Salt
2 garlic cloves, chopped
1 Tbsp fresh sage, chopped
2 anchovies, or 2 tsp anchovy paste
1 T tomato paste
1/2 C red wine
2 C roasted red peppers (jarred or freshly roasted)
Dash smoked paprika, optional
Dash cayenne or hot paprika or hot chili sauce
Grated cheese (parmesan, pecorino, manchego, etc.)
Some minced fresh sage for garnish
If you are using jarred peppers, drain away the marinade and soak them in a large bowl of cold water. If you skip this step, the sauce will become too acidic. Soak for 10-15 mins before proceeding. Heat the olive oil in a pot over med-high heat. Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 mins. Sprinkle some salt over the onions as they cook. Add the garlic and sage, mix well, and sauté another min. Mix in the anchovies, smashing them up, and cook for 1 more min. Stir in the tomato paste and cook for 2-3 min, stirring often, until the paste begins to turn a brick red. Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to med. Let this simmer for 10-20 mins - it’s pretty forgiving at this point. You just want the peppers to be cooked through and soft. Purée the sauce in a blender (I skipped this step). You might need to do this in batches, because you don’t want to fill your blender more than 2/3 C at one time. Purée the sauce, starting with the machine on low for 1-2 mins to break up the big pieces. Turn off the blender and scrape the sides down. Turn it on again, and starting at the low setting, bring it up to its highest setting. Purée for at least a min, until smooth. Return the sauce to the pan and heat to med-low. Taste for salt and add some if needed. Add the cayenne or hot paprika, along with smoked paprika if you have some. If you want, a tsp of sugar helps, too, if your peppers are not already sweet enough. Keep the sauce warm while you make the pasta.
To serve, drain the cooked pasta and put it into a large bowl. Ladle some sauce over the pasta and mix with tongs to combine. You want to coat all the noodles evenly. Divide into servings. Garnish with some grated cheese and minced fresh sage.