Ingredients for Fusilli Bucati Lunghi With Roasted Red Pepper Sauce
- Garlic Flavored Olive Oil
- Roasted Red Pepper
- 1 medium red onion, chopped
- 1/2 cup chopped carrots
- Fusilli
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fusilli Bucati Lunghi With Roasted Red Pepper Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fusilli Bucati Lunghi With Roasted Red Pepper Sauce
- Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat.
- Add 1 medium red onion, chopped, and 1/2 cup chopped carrots. Sauté for 5 minutes, or until the onion begins to soften and slightly brown.
- Stir in 2 roasted red bell peppers (about 1 cup), chopped.
- Add 3/4 cup vegetable broth (or water), cover, and reduce heat to medium-low.
- Simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
- Meanwhile, cook 1 pound fusilli bucati pasta in a large pot of boiling salted water according to package directions.
- Remove the roasted pepper mixture from the heat and carefully transfer to a blender (or use an immersion blender). Blend until completely smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Drain the cooked pasta and add it back to the pot.
- Pour the red pepper sauce over the pasta and toss gently to coat evenly.
- Serve immediately and garnish with fresh parsley or basil (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
11g
Fat
5g
Carbs
15g
