Fusilli Bucati Lunghi with Roasted Red Pepper Pasta Sauce
You can probably whip up this red pepper pasta recipe using ingredients already in your kitchen. The peppers in question come from a pantry-staple jar of pre-roasted peps.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
You can probably whip up this red pepper pasta recipe using ingredients already in your kitchen. The peppers in question come from a pantry-staple jar of pre-roasted peps.
Ingredients
- 2 Tbs. garlic-flavored olive oil
- 1 cup jarred roasted red bell peppers, rinsed, drained, and chopped
- 1/2 medium onion, finely chopped (1/2 cup)
- 1 large carrot, finely diced (1/2 cup)
- 8 oz. dry fusilli bucati lunghi
Preparation
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.
Nutrition Information
- Calories 295
- Carbohydrate Content 49 g
- Cholesterol Content 0.5 mg
- Fat Content 8 g
- Fiber Content 3 g
- Protein Content 8 g
- Saturated Fat Content 1 g
- Sodium Content 273 mg
- Sugar Content 6 g