Fusilli Bucati Lunghi With Roasted Red Pepper Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Vegetarian Times-September 2010. Ingredients:
2 tablespoons garlic-flavored olive oil |
1 cup roasted red pepper, rinsed, drained, and chopped |
1/2 medium onion, finely chopped (1/2 cup) |
1 large carrot, finely diced (1/2 cup) |
8 ounces fusilli |
Directions:
1. Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.
2. Meanwhile, cook pasta in pot of boiling salted water according to package directions.
3. Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
4. Drain pasta, and return to pot. Stir in red pepper sauce.
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