Fusilli Bucati Lunghi With Roasted Red Pepper Sauce

This is from Vegetarian Times-September 2010.

Ready In:
30mins
Serves:
Units:

ingredients

  • 2 tablespoons garlic-flavored olive oil
  • 1 cup roasted red pepper, rinsed, drained, and chopped
  • 12 medium onion, finely chopped (1/2 cup)
  • 1 large carrot, finely diced (1/2 cup)
  • 8 ounces fusilli

directions

  • 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.
  • Meanwhile, cook pasta in pot of boiling salted water according to package directions.
  • Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
  • Drain pasta, and return to pot. Stir in red pepper sauce.
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"This is from Vegetarian Times-September 2010."
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  1. annieb1411
    Love this! Very yummy and the sauce was a great texture and flavor. Garlic olive oil was pricey but don't skip. Smells wonderful. Thanks!
    Reply
  2. Dominick and Amanda
    This is from Vegetarian Times-September 2010.
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