Fusilli Bucati Lunghi with Roasted Red Pepper Sauce
Indulge in the vibrant, smoky flavors of Fusilli Bucati Lunghi with Roasted Red Pepper Sauce—a dish that’s as visually stunning as it is delicious. This recipe pairs the unique spirals of Fusilli Bucati Lunghi pasta with a luxuriously creamy sauce made from charred red bell peppers, sweet cherry tomatoes, and roasted garlic, all blended to perfection with fresh basil and a touch of Parmesan. Roasting the vegetables brings out their natural sweetness and adds depth, while a dash of red pepper flakes creates a subtle kick of heat. Perfectly al dente pasta is tossed in this velvety sauce and finished with a sprinkle of fresh basil for a restaurant-worthy meal in just 45 minutes. Ideal for weeknight dinners or special occasions, this dish is a vibrant celebration of simple ingredients transformed into a Mediterranean masterpiece.
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Recipe Information
Ingredients
- 400 g Fusilli Bucati Lunghi pasta
- 3 large Red bell peppers
- 150 g Cherry tomatoes
- 3 whole Garlic cloves
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 100 ml Heavy cream
- 50 g Parmesan cheese
- 5 leaves Basil leaves (fresh)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 4 liters Water (for boiling pasta)
- 1 tablespoon Salt (for pasta water)
Instructions
Preheat your oven to 220°C (425°F).
Slice the red bell peppers in half and remove the seeds and stem. Peel and roughly chop the yellow onion. Leave the garlic cloves in their skins.
Place the red bell peppers (cut-side down), cherry tomatoes, onion, and garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil, a pinch of salt, and black pepper.
Roast the vegetables in the preheated oven for 20-25 minutes, or until the peppers' skin is charred and the vegetables are soft.
While the vegetables are roasting, bring the water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water and cook the Fusilli Bucati Lunghi pasta according to the package instructions or until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water and drain the rest.
Once the vegetables are roasted, remove the peppers' blistered skins (it should peel off easily). Peel the garlic cloves and discard the skins.
Add the roasted peppers, tomatoes, onion, garlic, basil leaves, and 1 tablespoon of olive oil to a blender. Blend until smooth.
Transfer the sauce to a skillet or saucepan over medium heat. Stir in the heavy cream and grated Parmesan cheese. Adjust the seasoning with additional salt, black pepper, and red pepper flakes, if desired.
Add the cooked Fusilli Bucati Lunghi pasta directly to the sauce. Toss to coat evenly. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
Serve the pasta immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 9375 mg | 408% | |
| Total Carbohydrate | 353.5 g | 129% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 39.1 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2233 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
