Rotini with Romesco Sauce

Rotini with Romesco Sauce
Serves 4

Tired of red pasta? Here’s a white sauce from the Catalan region of Italy that goes together quick & easy but tastes like it didn’t.


1 lb corkscrew pasta such as rotini
1 slice firm white sandwich bread, toasted
1 (7-oz) jar roasted red peppers, drained
1/4 cup roasted salted almonds (not smoked)
1 large garlic clove
1/2 cup chicken broth
1/4 cup extra-virgin olive oil
1 tsp Sherry vinegar, or to taste
3/4 tsp salt, or to taste
1/4 tsp dried hot red-pepper flakes, or to taste
10 oz frozen baby peas (2 cups)
1/4 cup finely grated Parmigiano-Reggiano plus additional for serving


Begin cooking pasta in a 6- to 8-quart pot of boiling salted water.

Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.

When pasta is barely al dente, add frozen peas and continue to cook until peas are just tender, about 2 minutes.

Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin but only if necessary. Serve immediately.