Romesco is the fresh take on marinara that you didn’t know you needed. This classic Spanish sauce combines roasted red bell peppers with tart sherry vinegar, tomato paste, and hazelnuts (in place of the traditional almonds). Spirals of fusilli are perfect for snagging the bright orange sauce. Smoky bits of chorizo add savory depth, while sweet golden raisins balance out the rich sauce. Serve as a main dish, or plate with grilled chicken or classic meatballs. P.S. If you’re not a fan of mint, swap in parsley to draw out the earthy flavors in the sauce.

Jenna Helwig
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, 7 to 8 minutes. Measure 1 cup pasta cooking water into a small bowl, and set aside. Drain pasta; transfer to a large bowl.

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  • While pasta cooks, process hazelnuts in a food processor until finely ground. Add bell peppers, oil, tomato paste, vinegar, garlic, and 1 teaspoon salt; process until smooth. With the food processor running, gradually add reserved cooking water, processing until smooth.

  • Stir three-fourths of hazelnut sauce into hot pasta in bowl. Let pasta mixture cool, stirring occasionally, until room temperature, about 30 minutes.

  • Add remaining hazelnut sauce and 1/2 teaspoon salt to pasta mixture. Stir in chorizo and raisins. Transfer to a serving platter. Drizzle with oil and top with mint.

Chef's Notes

Chorizo, golden raisins, and mint leaves ensure this salad hits all the right spicy, sweet, and fresh notes.

*Save time by buying roasted, skinned hazelnuts, such as Rivulet Farm ($18 for 16 oz.; rivulet.farm).