Fusilli Bucati Lunghi With Roasted Red Pepper Sauce Recipes

FUSILLI WITH ROASTED RED PEPPER SAUCE

Fusilli With Roasted Red Pepper Sauce image

This is out of my 365 Low Fat cookbook. I haven't tried this yet, but I almost always have a jar of red peppers in the fridge. I thought this would make a good quick dinner, maybe with some grilled chicken or fish. I bet the sauce could be frozen too for make ahead dinner. If someone tries that, please let me know if it can be done!

Provided by dicentra

Categories Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (12 ounce) jar roasted red peppers, drained
1/4 cup red onion, finely chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons fresh parsley, chopped
8 ounces fusilli or 8 ounces spaghetti

Steps:

In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.

FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE

Fusilli Bucati Lunghi With Roasted Red Pepper Sauce image

Make and share this Fusilli Bucati Lunghi With Roasted Red Pepper Sauce recipe from Food.com.

Provided by Dominick and Amanda

Categories Vegan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

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

Steps:

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.

ROASTED RED PEPPER SAUCE

Roasted Red Pepper Sauce image

This crock pot recipe came from an early edition of Quick Cooking, and I have been making LARGE quantities since. Now is the time of an "embarrassment of riches" of plum tomatoes, so a winter meal of chicken cacciatore brings all those summer flavors back.

Provided by NurseJaney

Categories One Dish Meal

Time 4h40m

Yield 3 containers, 12-15 serving(s)

Number Of Ingredients 15

Ingredients

4 lbs plum tomatoes
1 large sweet white onion
1 (28 ounce) can tomatoes in puree
2 (7 ounce) jars marinated artichoke hearts
3 (7 ounce) jars roasted sweet red peppers
1/2 lb fresh mushrooms
2 (2 1/4 ounce) cans sliced ripe olives
1/4 cup sugar
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
cooked pasta

Steps:

Coarsely chop plum tomatoes.
Chop sweet onion.
Drain and chop roasted red peppers.
Drain and chop marinated artichoke hearts.
Quarter or slice fresh mushrooms.
Drain ripe olives.
In a 5 quart slow cooker, combine all ingredients except pasta.
Use fresh herbs when available.
Cover and cook on HIGH for 4-5 hours, until all flavors are blended.
When cooled some, use a wand mixer to blend into sauce consistency.
Serve over pasta, or browned chicken.
Yields approximately 15 cups.
Freeze in 6 cup containers for future use.

Nutrition Facts : Calories 136.5, Fat 6.2, SaturatedFat 0.9, Sodium 327.2, Carbohydrate 19.9, Fiber 5.5, Sugar 11.4, Protein 3.9

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