Gemelli with Roasted Red Pepper Sauce

Ingredients

• 28 ounce canned tomatoes crushed canned
• 1 cup chicken stock see dry white
• 6 servings top 
• 1 handful flat-leaf parsley chopped
• 2 cloves garlic finely chopped
• 2 tablespoons olive oil extra-virgin 2 turns around the pan in a slow stream
• 1 pound gemelli pasta thin twists
• 16 ounce roasted peppers drained
• 6 servings romano grated
• 6 servings salt and pepper 
• 1 large shallots finely chopped

Equipment

• food processor
• frying pan
• pot
• stove

Directions

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