Fabio's Fifteen Minute Spaghetti

Chow Ciao

An amazing and flavorful spaghetti sauce comes together in less than 15 minutes with Fabio's easy Romesco sauce. This one is vegetarian-friendly and also full of complex flavors, with just a little bit of heat. Featuring special guest, Stevie Ryan of VH1's new series, Stevie TV.

Culinary tips:
-Romesco sauce is a traditional Italian sauce made with vegetables that are first pan fried to release the flavors and then blended to make a smooth sauce. Blenders are a quick solution to make complex sauces easy.
-Using day-old bread in your sauce is a great way to thicken it and give it a great texture. It's also a great way to use up the bread!
-Contents Under Pressure: when blending hot ingredients such as Romesco sauce, steamy pressure can build up in the jar. Be careful when handling and removing the lid.
-Cook your pasta al dente for best results. This is typically 1-2 minutes less than the box will instruct.













SPAGHETTI ROMESCO
Recipe by Fabio Viviani
Yield: 4 servings

Ingredients:
1 lb. dried spaghetti noodles
1/3 cup extra-virgin olive oil
2 roasted red bell peppers (store-bought or homemade), chopped
1 jalapeño, de-seeded and chopped
2 shallots, chopped
¼ cup roasted and salted cashews
2 tsp. sweet paprika
3 tsp. sugar
2 tomatoes, chopped
5 garlic cloves
3 tbsp. red wine vinegar
1 ½ c. of cubed, day-old bread

Method:
Bring a large pot of salted water to a boil.
Meanwhile, in a large sauté pan, heat half of the olive oil over medium-high heat.
Add red peppers, jalapenos and shallots.
Sauté two minutes, to soften the veggies and release flavors.
Add cashews, paprika and sugar, and stir.
Add tomatoes and garlic, then sauté for four minutes.
Add spaghetti to the boiling water, and cook until al dente.
While the pasta cooks, pour red wine vinegar into the jar of a blender.
Spoon in the sautéed vegetables, and puree, first on low, then on high.
Check the consistency of the sauce, and add bread cubes as needed.
Pulse until the sauce is smooth, adding more bread cubes until the right thickness is reached.
Drain the spaghetti when done and toss with sauce, until coated.
Garnish with Parmesan cheese and serve.

MANGIA!

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