Tuesday, March 6, 2012

Rigatoni with Genovese or Roasted Pepper Sauces

Rigatoni with Roasted Pepper Sauce
(see below for recipe) A different kind of Italian Sauce for pasta with robust flavors!

Meatballs and Homemade Bread
Click on the above for recipes

Genovese Pesto Sauce

2 cloves garlic, crushed
2 cups, packed, coarsely chopped basil leaves
Coarse salt and freshly cracked black pepper to taste
1/4 tablespoon pine nuts, pistachio nuts or walnuts
3 tablespoons Pecorino Romano Cheese
1/2 to 1/3 cup olive oil
In a food processor make a paste with the garlic, basil, pinch salt, pine nuts and cheeses Gradually blend in olive oil; adjust seasoning. Pour over cooked Rigatoni.

Roasted Red Pepper Sauce

3 tablespoon olive oil
2 pounds of plum tomatoes put through the food processor
4 garlic cloves, finely minced
1 tablespoon fresh basil chopped
pinch or oregano dried
1 tablespoon fresh Italian parsley chopped
2 tablespoons tomato paste
1 1/2 cups Burgundy red wine
4 cups roasted red peppers removing all skins (jarred or homemade roasted peppers) if using jarred rinse well in warm water)
1/4 teaspoon smoked paprika (optional)
1/2 teaspoon cayenne or hot paprika
Grated cheese Pecorino Romano Cheese

In the foodprocessor, place roasted peppers and pulse until fine puree, add the tomatoes and puree leaving a few chunks of tomato.
In a large deep saucepan, saute in olive oil the garlic till soft a few minutes. Add the paste and stir to combine flavor. Add the tomato pepper mixture, wine, and spices. Simmer for at least 25 minutes. Add the fresh herbs and cook another 30 minutes, if you like a thicker sauce cook longer. Boil pasta of choice and serve over cooked pasta with grating cheese.
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