Popular
Latest From the Show
Spaghetti with Red Pepper Pesto
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3 red bell peppers
- 3 Fresno chili peppers or other medium-heat red chili peppers, seeded
- 3 tablespoons pine nuts or sliced almonds, toasted
- A small handful basil leaves
- 2 sprigs fresh oregano leaves, 1 tablespoon or 1 teaspoon dried
- 2 to 3 cloves garlic, finely chopped or grated
- Salt and pepper
- About 1/3 cup grated Pecorino cheese plus some to pass at table
- 1/3 cup EVOO Extra Virgin Olive Oil
- 1 pound spaghetti
- Additional torn basil, chopped mint and parsley for garnish, optional
Yield
Serves: 4
Preparation
Bring a pot of water to a boil for the pasta.
Roast peppers over flame on stovetop or under broiler to blacken the skins all over. Place peppers in bowl and cover with plastic wrap until cool. Peel skins and seed peppers.
Place roasted red peppers and chili peppers in a food processor and add the nuts, basil, oregano, garlic, salt and pepper. Add cheese, turn processor on and stream in the EVOO to form a thick sauce.
Salt pasta water and cook spaghetti to al dente. Reserve about 1 cup of starchy cooking water, drain pasta and return to pot. Toss pasta with pesto and half the starchy water. Toss the pasta with the sauce for a minute or two to combine thoroughly, adding a little more starchy water if necessary. Serve with more cheese and some torn basil leaves or finely chopped mint and parsley, if desired.