Roasted Red Pepper Romanesco Sauce 1 The last time we ordered pizza our specialty pie had roasted red peppers on it. It made me think, woah, that’s an ingredient I guess I assumed Mr. J wasn’t into, annnnnd it is a veggie I don’t use often. That was all about to change. I was aided when I scored 3 red peppers in the clearance produce for $0.68. Insane! The peppers were fine if used in about 5-7 days. They weren’t squishy or shriveled at all. The Three Bite Rule - Romanesco Sauce


(sauce yields 4+ servings) 3 red bell peppers (or double the jarred roasted red peppers) 2 medium tomatoes 1/2 jar roasted red peppers 2 tbs minced garlic 1/3 cup toasted pine nuts or toasted walnuts 1/4 cup Parmesan cheese 1 tbs lemon juice 3-4 tbs olive oil 2 tsp heavy cream (optional) pasta

Directions: Preheat the oven to 400-degrees. Half the tomatoes and fresh red peppers. Brush or drizzle with olive oil and bake for 20 minutes. Flip once and bake another 10 minutes. Remove and put into a plastic bag, or cover with plastic wrap for 5 minutes then release the steam and pull off the skin.
In a food processor, blend all the red peppers, tomatoes, garlic, parmesan cheese, nuts, lemon juice, and olive oil.
The Three Bite Rule - Romanesco Sauce
Blend 30 seconds to a minute.
The Three Bite Rule - Romanesco Sauce
Bring salted water to boil for the pasta.
Scoop out the sauce in a large skillet over medium low heat. Add cream, or some starchy pasta water.
The Three Bite Rule - Romanesco Sauce
Toss the pasta with the sauce.
The Three Bite Rule - Romanesco Sauce
I liked this a lot. It had a great flavor to make dinner feel a bit different. The sauce was thick and a bit textured (from the nuts). I love sauce so it was great to me, or you can blend more for a more silky sauce that would stick to the pasta a bit less. I think the sauce has great potential for a ton of uses. It would be good on a sandwich, panini, or wrap. I’d like it on pizza too. It would definitely be a fun twist on bruschetta.

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