Quick Pasta with Homemade Romesco Sauce Recipe
This quick and flavorful pasta dish features a homemade Romesco sauce made from roasted red peppers, almonds, and spices. Ready in just 25 minutes, it combines vibrant Mediterranean flavors with gluten-free pasta for a comforting and satisfying meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Romesco Sauce
- 1 cup roasted red peppers (220 grams, or 2-3 roasted red bell peppers, depending on size)
- 3/4 cup roasted almonds
- 1/4 cup packed fresh parsley
- 2 tablespoons tomato paste
- 2 tablespoons red wine or sherry vinegar
- 2 garlic cloves, cut into quarters or smashed
- 1 teaspoon smoked paprika
- Generous pinch of cayenne (optional)
- 1/2 – 1 teaspoon kosher salt, or to taste (if using salted almonds, use less)
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Pasta
- 12 ounces gluten free pasta
- Salt and pepper to taste
- Chopped parsley, chopped almonds, and black pepper for garnish
Instructions
- Cook the pasta: Prepare the gluten free pasta according to package instructions until al dente. Reserve about 3/4 cup of the starchy pasta water and then drain the pasta.
- Make the Romesco sauce: While the pasta cooks, combine the roasted red peppers, roasted almonds, fresh parsley, tomato paste, red wine or sherry vinegar, garlic cloves, smoked paprika, cayenne (if using), kosher salt, black pepper, and olive oil in a food processor or blender. Process until mostly smooth, stopping to scrape down the sides as needed. Taste and adjust salt if necessary.
- Assemble the pasta: Return the drained pasta to the pot and place it over low heat. Add about 1 cup of the Romesco sauce to the pasta and gently toss to combine. Gradually add the reserved pasta water a little at a time to loosen the sauce, ensuring the noodles are evenly coated. Add more Romesco sauce if needed.
- Season and serve: Taste the pasta and season with additional salt and pepper as needed. Divide the pasta among serving bowls and garnish with chopped almonds, fresh parsley, and a sprinkle of black pepper. Serve hot and enjoy immediately.
Notes
- If you have leftover Romesco sauce, store it in the refrigerator and use it as a dip or to enhance other meals throughout the week.
- Adjust the cayenne pepper to your preferred level of heat or omit it for a milder sauce.
- Use salted almonds carefully, as they will affect the overall saltiness of the sauce.
- Ensure to reserve pasta water as it helps to loosen and emulsify the sauce with the noodles.