Description
This creamy Romesco pasta recipe features a smoky and sweet Romesco sauce made from roasted red peppers, toasted nuts, tomatoes, and smoked paprika, blended to silky perfection and combined with cream and pasta for a luscious, comforting dish ready in just 35 minutes.
Ingredients
Scale
For the Romesco Sauce
- 2-3 large roasted red peppers (freshly roasted or good-quality jarred)
- 1/3 cup toasted almonds or hazelnuts
- 2 garlic cloves (roasted or raw)
- 1 tsp Spanish smoked paprika
- 2 medium ripe tomatoes
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or sherry vinegar
- Salt and pepper to taste
Additional Ingredients
- 1/2 cup cream or cashew cream
- 8 oz linguine, penne, rigatoni, or preferred pasta
Instructions
- Roast the Peppers and Prepare the Sauce Base: Roast fresh red peppers over an open flame or under the broiler until charred on all sides. After roasting, peel and deseed the peppers, then place them in a blender with toasted almonds or hazelnuts, garlic cloves, ripe tomatoes, smoked paprika, vinegar, and olive oil. Blend everything until smooth and creamy to create the flavorful Romesco sauce with smoky and sweet notes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your preferred pasta according to package instructions until al dente. Before draining the pasta, reserve one cup of the pasta cooking water to help adjust the sauce consistency later.
- Combine Sauce and Pasta with Cream: In a sauté pan over low heat, gently warm the Romesco sauce. Stir in the cream or cashew cream to add silkiness and richness. Add the cooked pasta to the pan and toss thoroughly to coat each strand evenly. If needed, use the reserved pasta water to loosen the sauce to a velvety, smooth consistency.
- Final Seasoning and Serve: Taste the pasta and adjust seasoning with salt, pepper, or extra vinegar for brightness. Serve the pasta immediately while warm. Garnish with freshly chopped herbs like parsley, basil, or chives. Optionally, sprinkle toasted nuts or Parmesan cheese over the top for added texture and aroma.
Notes
- You can use jarred roasted red peppers to save time if fresh roasting isn’t possible.
- For a vegan version, opt for cashew cream instead of dairy cream and omit Parmesan garnish.
- Reserve pasta water to adjust the sauce texture for the perfect creaminess.
- To add a little heat, consider adding a pinch of red pepper flakes to the sauce.
- This sauce pairs well with a variety of pasta shapes such as linguine, penne, or rigatoni.
