Roasted red pepper sauce with fusili

By | February 6, 2012

Raise your hand if you knew what fusili was before you saw that picture. (I wasn’t even sure until I Googled it five minutes ago.)

There are just too many kinds of pasta in the world for me to keep track of all their names.

We keep like 20 bags on hand at all times, and in all different shapes. But I can’t tell you what they’re called.

Why do two people need 20 bags of pasta?

You know, just in case the world ends and we get hungry.

If that happens, I hope we also have peppers in the house. Because this roasted red pepper sauce is delicious.

My only gripe is that the batch wasn’t big enough. It coated the pasta, yes, but just barely. I would have preferred for the pasta to be more like…drenched in the sauce.

I know, I should have just made less pasta. I didn’t want less pasta, though. I wanted more sauce.

Next time, I am so doubling the recipe.

I’ll also be doubling the fresh basil. That stuff seriously lasts three minutes in the fridge before wilting. Why didn’t I learn this the last time I bought fresh basil?

Clearly, you are supposed to use it up in about one meal. It’s the perfect addition to this pasta dish, though, so even if you don’t have quick-wilting basil, go ahead and throw in some extra.

Nothing like little flecks of green to make your pasta seem all grown up.


3 Comments

Miriam @ Overtime Cook on February 7, 2012 at 7:37 am.

Looks delicious! I make a similar red pepper dip that I serve as a dip with the challah on shabbos. Delicious! Roasted red peppers are the most delicious thing.

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Cristina on February 8, 2012 at 5:42 pm.

Looks so yummy. I also love to have different bags/boxes of pasta and I can name all of them :-) I am italian after all…..15 in the pantry at this moment! Made mini bowties for dinner last night.

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Tali Simon on February 8, 2012 at 5:50 pm.

Gotta get me an Italian!

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