Gemelli with Roasted Red Pepper Sauce

• 1 pound gemelli pasta (thin twists)
• 1 (16-ounce) jar roasted peppers, drained
• 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 1 cup dry white wine or chicken stock
• 1 (28-ounce) can crushed tomatoes
• A handful chopped flat-leaf parsley
• Salt and pepper
• Grated Romano, as an accompaniment
• Crusty bread, as an accompaniment

1. Place a large pot of water on the stove and bring to a boil.
2. Salt the water and cook gemelli to al dente (with a bite to it), about 9 minutes.
3. Grind drained roasted peppers in a food processor.
4. Heat a large skillet over moderate heat.
5. Add extra virgin olive oil, garlic, and shallots to the pan.
6. Saute garlic and shallots 3 minutes, stir in roasted peppers.
7. Saute pepper paste 2 minutes, stir in wine or chicken stock, reduce liquid for 1 or 2 minutes.
8. Stir in tomatoes and parsley.
9. Season sauce with salt and pepper and simmer until ready to serve.
10. Toss hot pasta with sauce and transfer to a serving dish.
11. Pass grated Romano and crusty bread at table.

pasta, peppers, turns around the pan, garlic, shallot, white wine, tomatoes, handful, salt, romano, crusty bread

Taken from www.foodnetwork.com/recipes/rachael-ray/gemelli-with-roasted-red-pepper-sauce-recipe.html (may not work)