Fettuccine w/Roasted Red Pepper and White Wine Sauce

January 20, 2014 • Italian Food, Main Dish, Pasta, Toddlers & Kids, Uncategorized, Vegetarian, Weeknight

Fettuccine w/Roasted Red Pepper and White Wine Sauce

This pasta dish is simple, subtle, and satisfying.  I absolutely love the flavor of roasted red peppers and they’re so easy to make.  Add to that, garlic, white wine, tomato paste, and fresh basil and you’ve got yourself an easy weeknight sauce to toss with pasta.

Fettuccine w/Roasted Red Pepper and White Wine Sauce

Don’t be intimidated by the idea of roasting red peppers.  If you have never done it before, all you have to do is place your peppers on a baking pan under a hot broiler for ten minutes on each side.  That’s it.  Then, allow them to cool enough to be handled.  Peel the skin away from the peppers and discard.  The remaining flesh of the peppers can be used in sauces, as part of an antipasta platter, or in hummus.  (I’ll be posting a red pepper hummus next week just in time for Superbowl prep!)

Fettuccine w/Roasted Red Pepper and White Wine Sauce

Fettuccine w/Roasted Red Pepper and White Wine Sauce

Fettuccine w/Roasted Red Pepper and White Wine Sauce

Fettuccine w/Roasted Red Pepper and White Wine Sauce

I also love tomato paste in a tube.  DeLallo’s made it even easier for us and added basil to tomato paste!!

Fettuccine w/Roasted Red Pepper and White Wine Sauce

Fettuccine w/Roasted Red Pepper and White Wine Sauce

Fettuccine w/Roasted Red Pepper and White Wine Sauce

Fettuccine w/Roasted Red Pepper and White Wine Sauce

Ingredients

  • 2 roasted red peppers, sliced into three inch long strips
  • 4 cloves garlic, chopped
  • 1/2 cup white wine
  • 1 1/2 tbsp. tomato paste
  • 1/4 cup olive oil
  • salt and pepper
  • bunch of basil leaves
  • 8.8 oz. fettuccine nests

Instructions

Combine roasted red pepper, garlic, and 2 tbsp. olive oil to a large saute pan.

Once the garlic is fragrant, add tomato paste and white wine. Saute and stir for five minutes over medium-low heat.

Add salt and pepper to taste.

In the meantime, bring a large pot of water to a boil and liberally salt the water.

Cook pasta for 6 minutes, until al dente.

Drain pasta and toss with sauce. Serve with torn basil leaves and freshly grated Parmesan cheese.

Tags: , , ,

2 Responses to Fettuccine w/Roasted Red Pepper and White Wine Sauce

  1. Mel says:

    I love this recipe! Roasted red peppers are so easy to make and so delicious – adds such a wonderful flavor to food. Yes yes yes. Definitely a keeper!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>