Penne with Fire-Roasted Tomato and Roasted Red Pepper Sauce - America's Test Kitchen

  • Currently 4/5
1 (28 oz) can fire-roasted whole tomatoes
3 cups jarred roasted red peppers, rinsed, patted dry, and chopped
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
3/4 cup heavy cream
salt and pepper
1 pound penne
1. Pulse tomatoes and red peppers together in food processor until coarsely ground, about 12 pulses. Cook oil and garlic in medium saucepan over medium heat, stirring often, until fragrant but not browned, about 2 minutes. Stir in processed tomato mixture and simmer until slightly thickened, 15 to 20 minutes. Stir in heavy cream and simmer for 3 minutes. Off heat, season with salt and pepper to taste.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve.

Sherree Wolfgang

Member since Sep 2010

More recipes like this one...