Romesco Pasta in Rich Sauce

This robust and zesty romesco pasta has become my secret weapon for dinner parties where I need to impress without spending hours in the kitchen. The rich, nutty sauce coats every spiral of rotini, creating a dish that feels both sophisticated and comforting all at once.

I first created this pasta on a night when I had friends coming over with almost no notice. The beautiful blend of toasted nuts and roasted peppers won everyone over, and now it's requested at nearly every gathering I host.

Ingredients

• Raw hazelnuts: essential for that distinctive earthy flavor that sets romesco apart

• Blanched almonds: adds a delicate sweetness and creamy texture when processed

• Baguette slices: acts as a traditional thickening agent in authentic romesco

• Fresh garlic cloves: provides aromatic foundation avoid jarred for best flavor

• Red wine vinegar: just enough acidity to brighten all the flavors

• Fire roasted tomatoes: brings smoky depth use fire roasted for best results

• Roasted red peppers: the heart of romesco sauce look for jarred peppers packed in water not oil

• Chicken broth: the pasta cooks directly in it absorbing all that flavor

• Rotini pasta: the spiral shape captures the chunky sauce perfectly

• Manchego cheese: adds a nutty finishing touch that complements the sauce beautifully

• Fresh parsley: provides color contrast and fresh herbaceous notes

Step-by-Step Instructions

Toast the Nuts:

Heat a small skillet over medium heat without any oil. Add the hazelnuts and almonds, stirring frequently for about 3 minutes until they become golden brown and fragrant. Watch carefully as nuts can burn quickly. Once toasted, their natural oils release creating an incredible aroma that forms the foundation of our sauce.

Toast the Bread:

Using the same skillet with residual heat from the nuts, place the baguette slices down and toast until they develop a light golden color on both sides about 1 minute per side. This light toasting develops depth without burning. The bread will later thicken our sauce and provide body.

Create the Crumb Base:

Add the toasted nuts and bread to your food processor and pulse until they form fine crumbs. This should take about 10 pulses. The texture should be like coarse sand not powder. This mixture creates the distinctive texture authentic romesco is known for.

Develop the Aromatics:

Heat olive oil in your skillet over medium high heat until it shimmers. Add minced garlic and sauté just until fragrant and slightly golden about 30 seconds. Be careful not to burn it or your sauce will develop bitter notes. The garlic should soften but not brown.

Build the Base Flavor:

Add the vinegar, nut mixture and bread crumbs to the garlic. Cook for approximately 4 minutes, stirring frequently. The mixture will become aromatic and slightly darker as the flavors concentrate. The vinegar will mostly evaporate leaving behind bright acidity.

Process the Sauce:

Combine the cooled garlic mixture with tomatoes and roasted peppers in the food processor. Process until completely smooth about 1 to 2 minutes, stopping to scrape down the sides as needed. The sauce should have a rich orange red color and velvety texture.

Cook the Pasta:

Bring chicken broth to a vigorous boil in a large pot. Add the rotini and cook according to package directions, usually 8 to 9 minutes for al dente. The pasta will absorb the savory broth as it cooks instead of water, infusing it with flavor from the inside out.

Marry the Ingredients:

Once pasta is cooked and most broth has been absorbed, stir in the prepared romesco sauce. Let everything simmer together for about 2 minutes. This brief cooking melds the flavors and thickens the sauce as it clings to every curve of the pasta.

Garnish and Serve:

Transfer to serving dishes and top with freshly grated manchego cheese and a sprinkle of chopped parsley. The cheese will slightly melt from the heat of the pasta creating little pockets of rich flavor throughout the dish.

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My absolute favorite part of this recipe is the way the fire roasted tomatoes interact with the toasted nuts. I discovered this combination years ago while traveling through Catalonia, where an elderly woman shared her family recipe with me over a long lunch on her terrace overlooking the Mediterranean.

The History Behind Romesco

Romesco sauce originates from Tarragona in Catalonia, Spain, where fishermen created it to accompany freshly caught fish. Traditional romesco always includes nuts (typically hazelnuts and almonds), roasted garlic, olive oil, and nyora peppers. Our version uses more readily available roasted red peppers but maintains the authentic flavor profile. The sauce dates back several centuries and was originally made by pounding ingredients in a mortar and pestle, which you could still do for an even more rustic texture.

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Perfect Pairings

This romesco pasta pairs beautifully with a crisp Spanish white wine like Albariño or a light Garnacha. For a complete meal, serve alongside a simple green salad dressed with olive oil and lemon juice. The acidity cuts through the richness of the sauce. For protein, grilled shrimp or seared scallops make excellent additions that complement the nutty, smoky flavors without overwhelming them. If going vegetarian, add roasted eggplant cubes or sautéed mushrooms to introduce another textural element.

Creative Variations

Transform this dish by changing the pasta shape chunky shapes like orecchiette or shells catch sauce in their crevices. For a grain free option, pour the sauce over roasted cauliflower florets instead of pasta. Add a protein dimension with shredded rotisserie chicken or smoked Spanish chorizo. For a creamier version, stir in a few tablespoons of goat cheese just before serving. The tangy notes complement the romesco beautifully. You can also add a handful of frozen peas in the last minute of cooking for pops of color and sweetness.

Make Ahead Magic

The romesco sauce itself keeps beautifully in the refrigerator for up to one week, making this an excellent meal prep option. Simply prepare the sauce days in advance, then cook fresh pasta and combine when ready to serve. For potlucks or picnics, consider making this as a cold pasta salad. Cook the pasta, combine with sauce, then chill completely. Add diced cucumbers, black olives, and cubes of manchego cheese just before serving for a Spanish inspired pasta salad that stands up well to travel.

Frequently Asked Questions

→ What can I pair with Romesco Pasta?

You can pair it with a fresh green salad, garlic bread, or roasted vegetables to create a balanced and complete meal.

→ Can I use a different type of pasta?

Yes, you can use any pasta shape that holds sauce well, such as penne, fusilli, or farfalle.

→ What can I substitute for Manchego cheese?

If Manchego cheese is unavailable, Parmesan or Pecorino Romano are excellent alternatives.

→ Can I make this dish vegetarian?

Yes, simply use vegetable broth instead of chicken broth for a vegetarian version.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat gently in the microwave or on the stovetop, adding a bit of olive oil to loosen the sauce if needed.