Description
This Quick Pasta with Homemade Romesco Sauce is a vibrant and flavorful dish that combines roasted red peppers, almonds, and smoked paprika to create a rich, nutty sauce that perfectly coats gluten-free pasta. Ready in just 25 minutes, this recipe offers a delicious and easy dinner option, with a delightful balance of smokiness, acidity, and creaminess, garnished with fresh parsley and chopped almonds for added texture and brightness.
Ingredients
Romesco Sauce Ingredients
- 1 cup roasted red peppers (220 grams, or 2-3 roasted red bell peppers, depending on their 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 (adjust if using salted almonds)
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Pasta & Garnish
- 12 ounces gluten free pasta
- Salt and pepper to taste
- Parsley, chopped (for garnish)
- Chopped almonds (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package instructions until al dente. Reserve about 3/4 cup of pasta water, then drain the pasta and set aside.
- Make the romesco sauce: While the pasta cooks, add 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 to a food processor or blender. Blend until the sauce is mostly smooth, scraping down the sides as needed. Taste and adjust salt or seasoning as desired.
- Combine pasta and sauce: Return the drained pasta to the pot and place it over low heat. Add about 1 cup of the romesco sauce and gently toss to coat the noodles evenly. Gradually add the reserved pasta water a little at a time to loosen the sauce until it coats the pasta nicely. Add additional romesco sauce if needed for desired consistency.
- Season and serve: Taste the pasta and adjust salt and pepper to your preference. Divide the pasta into bowls, garnish with chopped almonds, parsley, and a sprinkle of black pepper. Serve hot and enjoy!
- Storage note: Any leftover romesco sauce can be stored refrigerated and used as a dip or for other meals throughout the week.
Notes
- Roasting your own red peppers is ideal for flavor, but jarred roasted peppers can be used as a shortcut.
- If using salted almonds, reduce the added salt in the sauce accordingly.
- Adjust cayenne pepper to your preferred spice level or omit for no heat.
- For a smoother sauce, blend longer or strain for a silkier texture.
- This recipe is naturally gluten-free when using gluten-free pasta.
- Refrigerate any leftover sauce in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Spanish
