Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella

Because it's made by throwing all of the ingredients into the blender, this is the ultimate fast sauce; whizzing in the olive oil gives it an ultracreamy, velvety texture. Be sure to use sweet roasted red peppers from the deli case instead of the ones packed in a jar, which can be bitter.

  • Total Time:
  • Servings: 4

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  • 3/4 pound gemelli
  • 2 whole roasted red peppers from the deli counter (6 ounces)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 oil-packed sun-dried tomato halves, drained
  • 1 tablespoon tomato paste
  • 1 garlic clove
  • 9 large basil leaves
  • Kosher salt
  • freshly ground pepper
  • 1/2 pound salted fresh mozzarella cheese, cut into 1/2-inch dice

How to make this recipe

  1. Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente. Drain the gemelli.

  2. Meanwhile, in a blender, puree the roasted red peppers with the olive oil, sun-dried tomatoes, tomato paste, garlic and 3 basil leaves until smooth. Season the sauce with salt and pepper.

  3. Scrape the sauce into a large bowl and toss with the pasta until well coated. Tear the remaining 6 basil leaves into the pasta and add the mozzarella. Toss the mozzarella, basil and pasta and serve warm or at room temperature.

Suggested Pairing

Ripe, medium-bodied Sicilian Nero d'Avola blend.

Contributed By Photo © Leela Cyd Published February 2008

482182 recipes/gemelli-creamy-red-pepper-sauce-and-fresh-mozzarella 2013-12-06T23:27:50+00:00 Melissa Rubel Jacobson fast-column|italian|pasta-and-noodles|4|fast|healthy|vegetarian|weeknight-dinner|lunch february-2008 recipes,gemelli-creamy-red-pepper-sauce-and-fresh-mozzarella 482182

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