AuthorHeather WallaceCategorynOOdlesDifficultyBeginnerWhat's for dinner?? How about a smoky red pepper romesco sauce on giant fusilli noodles? Throw in some fresh sugar snap peas and frozen peas for good measure and your favorite chicken sausage and you've got a winner!
If you're short on time you can use jarred red peppers instead of fresh ones. The best thing about this dish? You could swap out the giant fusilli noodles for any pasta you like...even use your favorite veggies instead of peas. Make it your own and play around with the flavors!
Preheat broiler on high heat.
Cut 2 red peppers in half and remove all seeds, membranes, and stems.
Drizzle with olive oil and sprinkle with salt and pepper.
Place red peppers on a baking sheet cut side down and roast for about 13 minutes.
Turn red peppers over and continue roasting the peppers for another 7 minutes until there is a nice char.
Remove peppers from the oven and place into a large bowl, cover with a plate or foil and allow them to sit for about 20 minutes.
This allows them to sweat and makes it easier to peel the skins off.
In a food processor combine roasted red peppers, 1/3 cup of extra virgin olive oil, 1/4 cup tomato paste, 1/4 cup of slivered almonds, 2 tablespoons red wine vinegar, 2 garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper.
Blend until smooth scraping down sides as needed.
Set aside.
Drizzle olive oil in a large sauté pan and cook 12-ounces of sliced chicken sausage over medium heat until browned.
Add 1/2 cup of frozen peas and 8-ounces of sugar snap peas that have been trimmed.
Sauté for 10 minutes.
Meanwhile, cook 12-ounces of giant fusilli pasta according to package directions, reserving 1/2 cup of pasta water.
Stir in romesco sauce to the pea mixture and continue to cook until sauce is warm on low heat.
Add cooked pasta and toss to coat, adding a little splash of the reserved pasta water to moisten as needed.
Salt and pepper to taste, cook for another 3-4 minutes stirring often.
Serve hot and enjoy!
Ingredients
Directions
Preheat broiler on high heat.
Cut 2 red peppers in half and remove all seeds, membranes, and stems.
Drizzle with olive oil and sprinkle with salt and pepper.
Place red peppers on a baking sheet cut side down and roast for about 13 minutes.
Turn red peppers over and continue roasting the peppers for another 7 minutes until there is a nice char.
Remove peppers from the oven and place into a large bowl, cover with a plate or foil and allow them to sit for about 20 minutes.
This allows them to sweat and makes it easier to peel the skins off.
In a food processor combine roasted red peppers, 1/3 cup of extra virgin olive oil, 1/4 cup tomato paste, 1/4 cup of slivered almonds, 2 tablespoons red wine vinegar, 2 garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper.
Blend until smooth scraping down sides as needed.
Set aside.
Drizzle olive oil in a large sauté pan and cook 12-ounces of sliced chicken sausage over medium heat until browned.
Add 1/2 cup of frozen peas and 8-ounces of sugar snap peas that have been trimmed.
Sauté for 10 minutes.
Meanwhile, cook 12-ounces of giant fusilli pasta according to package directions, reserving 1/2 cup of pasta water.
Stir in romesco sauce to the pea mixture and continue to cook until sauce is warm on low heat.
Add cooked pasta and toss to coat, adding a little splash of the reserved pasta water to moisten as needed.
Salt and pepper to taste, cook for another 3-4 minutes stirring often.
Serve hot and enjoy!