Pasta with Speedy Romesco Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This streamlined version of a complex Catalan sauce makes for a gratifying weeknight supper and a welcome alternative to pasta with marinara. The recipe is easy, and the sauce is made while the pasta cooks. Ingredients:
1 lb corkscrew pasta such as rotini |
1 slice firm white sandwich bread, toasted |
1 (7-oz) jar roasted red peppers, drained |
1/4 cup roasted salted almonds (not smoked) |
1 large garlic clove |
1/2 cup reduced-sodium chicken broth |
1/4 cup extra-virgin olive oil |
1 teaspoon sherry vinegar, or to taste |
3/4 teaspoon salt, or to taste |
1/4 teaspoon dried hot red-pepper flakes, or to taste |
10 oz frozen baby peas (2 cups) |
1/4 cup finely grated parmigiano-reggiano plus additional for serving |
Directions:
1. Begin to cook pasta in a 6- to 8-quart pot of boiling salted water .
2. Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.
3. When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.
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