Recipe for Gemelli with Roasted Red Pepper Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb gemelli pasta (thin twists)
1 jar roasted peppers - (16 oz) drained
2 tbl extra-virgin olive oil
(2 turns around pan in a slow stream)
2 x garlic cloves finely chopped
1 lrg shallot finely chopped
1 cup dry white wine or chicken stock
1 can crushed tomatoes - (28 oz)
A handful chopped flat-leaf parsley
Coarse salt to taste
Freshly-ground black pepper to taste
Grated Romano as an accompaniment
Instructions:
Instructions: Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 minutes.

Grind drained roasted peppers in a food processor.

Heat a large skillet over moderate heat. Add extra virgin olive oil, garlic, and shallots to the pan. Saute garlic and shallots 3 minutes, stir in roasted peppers. Saute pepper paste 2 minutes, stir in wine or chicken stock, reduce liquid for 1 or 2 minutes. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer until ready to serve.

Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.

This recipe yields 6 servings.

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