Description
Creamy Romesco Pasta is a vibrant and flavorful dish featuring a smoky, nutty Romesco sauce blended with roasted red peppers, nuts, garlic, tomatoes, and smoked paprika. Tossed with al dente pasta and enriched with cream, this recipe offers a perfect balance of smoky, sweet, and creamy textures, making it a comforting yet elegant meal ideal for weeknights or special occasions.
Ingredients
Scale
Romesco Sauce
- 2-3 large roasted red peppers (freshly roasted or good-quality jarred)
- 1/3 cup toasted almonds or hazelnuts
- 2 garlic cloves (roasted or raw)
- 1 tsp Spanish smoked paprika
- 2 medium ripe tomatoes
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or sherry vinegar
- Salt and pepper to taste
- 1/2 cup cream or cashew cream
Pasta
- 8 oz linguine, penne, rigatoni, or preferred pasta
Instructions
- Prepare the Romesco Sauce: Start by roasting the red peppers over an open flame or under the broiler until charred on all sides. Peel and deseed them, then place in a blender. Add toasted almonds or hazelnuts, garlic cloves, ripe tomatoes, smoked paprika, red wine or sherry vinegar, and olive oil. Blend everything until smooth and creamy to create a smoky and sweet Romesco sauce base.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your preferred pasta and cook until al dente according to package instructions. Before draining, reserve one cup of the pasta water, then drain the pasta.
- Combine Sauce and Pasta: In a sauté pan over low heat, gently warm the Romesco sauce. Stir in the cream or cashew cream for richness and silkiness. Add the cooked pasta to the pan and toss thoroughly to coat each piece with the sauce. Use reserved pasta water as needed to loosen the sauce to a smooth, velvety consistency.
- Season and Serve: Taste and adjust seasoning with salt, pepper, or additional vinegar for brightness. Serve immediately while warm. Garnish with freshly chopped herbs such as parsley, basil, or chives and optionally sprinkle toasted nuts or Parmesan cheese for added texture and aroma.
Notes
- Use good-quality roasted red peppers or roast them yourself for best flavor.
- To keep the dish vegan, substitute cream with cashew cream and omit Parmesan cheese garnish.
- Adjust the consistency of the sauce with reserved pasta water for a creamier texture.
- Fresh herbs like parsley or basil add a nice pop of color and freshness.
- Toasting nuts before blending enhances their flavor and adds depth to the sauce.
