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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime) | 2. For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth. | 3. Heat olive oil in a large skillet over medium high heat. | 4. Add the garlic and shallots and saute for 2-3 minutes. | 5. Next add the roasted red pepper puree and saute for another 2 minutes more. | 6. Stir in the white wine or vegetable stock, and reduce suace for another two minutes. | 7. Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste. | 8. Stir in half of the chopped parsley. | 9. Cover sauce and simmer until pasta is ready. | 10. Drain pasta, toss with the sauce, and pour into a serving dish. | 11. Top with remaining chopped parsley and Pecorino Romano cheese, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	1			19.5611	2.8349	0.4366	0.6549
red pepper	1	jar	roasted drained	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
shallot	1		chopped	115.2	26.88	4.0	0.16
white wine	1	cup		-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
flat leaf parsley	1/2	cup	chopped	-	-	-	-
red pepper flake	1/4 - 1/2	teaspoon	crushed	-	-	-	-
salt black pepper			ground	-	-	-	-
pecorino romano cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.