Romesco Pasta is the most flavorful and easy-to-make pasta! Pasta simmers in a fresh, robust, rich homemade romesco sauce to provide a beautiful depth of flavor in a noodle dish that everyone will love!
Romesco Pasta
Romesco Pasta is a unique, fresh, and flavorful dish that is elegant and rich with robust, smoky flavor, and it's also easy enough to whip up on a weeknight!
Pasta is simmered in a homemade tomato and roasted pepper romesco sauce, giving both the pasta and sauce more flavor. It's a simple dish that comes together in 30 minutes, including the homemade sauce! The sauce can even be made ahead to save even more time!
Make this simple but flavorful noodle dish for a family dinner that everyone will love!
What is Romesco?
Romesco is a tomato and red pepper sauce that originated from Valls, province of Tarragona, in Catalonia, Spain. For more information and tips for making and serving romesco sauce, check out the full article and recipe.
What Can I Use Instead of Manchego Cheese?
Manchego is a specialty Spanish sheep's milk cheese, that can be a little difficult to find in the US. (I always find it at Costco!) But a good substitute would be parmesan, romano, or gouda (not smoked).
Romesco Pasta Variations
There are so many ways to take this basic recipe and change it up to make your own! Here are some more ideas!
- Protein - add cooked ground turkey, chicken, or shrimp to this dish would be excellent. Simply add it at the same time as the sauce.
- Beans - Stir some beans, lentils, or peas into the pasta for some extra fiber and nutrition.
- Herbs - Herbs can add some extra freshness and color! Try fresh basil, parsley, or tarragon.
- Veggies - Add some veggies like bell pepper, mushrooms, spinach, or zucchini.
- Cream - Add about ¼ to ½ cup cream to the sauce to add some creaminess into it. Stir it in at the very end, after the sauce has already simmered with the pasta.
What to Serve with Romesco Pasta
First and foremostly, a big, warm piece of crusty bread, preferably of the buttery-garlic variety, to dip into any remaining romesco sauce.
I also like to serve a fresh green salad with all pasta, as they balance each other nicely.
More Pasta Recipes You'll Love
- Romesco Pasta Salad - A cool fresh version with the same amazing sauce tossed in a cold pasta salad with beans, fresh tomatoes and peppers, and fresh herbs.
- Pastalaya - A jambalaya-lovers dream with fresh bell pepper, onion, and celery mixed with shrimp, chicken, and andouille sausage and plenty of warm noodles, all cooked in one pot!
- Creamy Avocado Pesto Pasta - Simple fresh pesto made with avocado and fresh herbs. Makes a great, healthy pasta sauce!
- Easy Creamy Sausage Pasta - A super easy weeknight pasta, designed for those busy weeknights. But it is still one of our family favorites because it is loaded with rich, creamy, robust flavor.
- Crockpot Spaghetti and Meatballs - Spaghetti and meatballs, all in the slow cooker, top to bottom. Tender Italian meatballs with perfectly cooked spaghetti in a quick homemade sauce!
Romesco Pasta Video
Romesco Pasta
Ingredients
- 8 raw hazelnuts
- 8 blanched almonds
- 2 slices baguettes
- 3 garlic cloves minced
- 1 teaspoon red wine vinegar
- 1 can (14 ounce) fire roasted tomatoes drained
- ½ cup roasted red peppers drained
- Salt and black pepper to taste
- 3 cups chicken broth
- 8 ounces dry rotini
- Freshly grated manchego cheese for serving
- Fresh chopped parsley for serving
Instructions
- Heat a small skillet over medium heat. Toast almonds and hazelnuts until golden. Remove to food processor.
- In the same skillet over medium heat, heat the baguette slices on both slices until slightly toasted. Remove to food processor.
- Process nuts and baguette to fine crumbs in the food processor. Set aside.
- In a medium skillet over medium-high heat, add 1 teaspoon olive oil. Sauté garlic in oil until tender and fragrant.
- Stir in vinegar and nuts and baguette, and saute for about 4 minutes until fragrant and toasty. Remove from heat. Set aside to cool slightly.
- Add all of remaining ingredients, including sautéed garlic mixture to a food processor. Process until smooth. Set aside.
- In a large pot, bring chicken broth to a rolling boil.
- Add pasta and boil for about 8 to 9 minutes. Broth should be almost completely absorbed into the pasta at this point.
- Stir in romesco sauce. Allow to simmer briefly until sauce is thickened and warmed through.
- Serve warm with a little Manchego cheese and fresh parsley.
Notes
- Storage: Store leftovers covered in the refrigerator for up to 3-5 days. Reheat in a microwave-safe dish.
- Freezer Directions: Follow preparation instructions. Then transfer to a freezer-safe bag or dish, covered. Freeze for up to 3-6 months. Thaw overnight in the refrigerator before serving. Reheat on the stovetop. Add more romesco sauce or olive to thin sauce if necessary.
Nutrition
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