Spanish Pasta with Romesco Sauce | One of the World´s BEST Pasta Dishes
This Spanish Pasta with Romesco Sauce, known as Macarrones con Salsa Romesco, is possibly one of the BEST pasta dishes in the world. It´s packed with layers of flavors, seriously easy to make and all done in just 20 minutes.
The beauty of this pasta is that it´s a one-pan pasta dish. Meaning all the ingredients get cooked in the same pan, that way the starch in the pasta stays in the dish, giving it the most luxurious texture and flavor.
To make this pasta dish I used penne pasta, but you can use any other type of pasta you like. I topped off the pasta with a kiss of grated Manchego cheese (10% OFF your order with code ONAFORK). The one I used was aged for 6 months. You can use other cheese if you like, such as parmesan, mature cheddar or even asiago cheese.
TIPS & TRICKS to Make this Recipe: I used 3 cups broth to 2 1/4 cups penne pasta to end up with the perfect texture. Once the pasta is cooked al dente, you want just a little broth left in the pan. This will give the romesco sauce a beautiful silky texture.
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Watch the Video Below on How to Make Spanish Pasta with Romesco Sauce
Spanish Pasta with Romesco Sauce | Macarrones con Salsa Romesco
FOR THE PASTA
- 3 cups vegetable broth 720 ml
- 2 1/4 cups penne pasta 8 oz / 225 grams
FOR THE ROMESCO SAUCE
- 8 raw hazelnuts
- 8 raw blanched almonds
- 3 large roasted red bell peppers jarred or canned
- 1/4 cup canned tomato paste 60 grams
- 1 clove garlic
- 1 tsp red wine vinegar 5 ml
- 1/4 cup extra virgin olive oil 60 ml
- pinch sea salt
- dash black pepper
- 1/4 cup grated manchego cheese 30 grams
- handful fresh parsley
Heat a large fry pan with a medium heat and add in the hazelnuts and almonds, mix continuously, after 3 to 4 minutes and they´re lightly roasted, remove from the pan and set aside
Using the same pan, add in the broth, a pinch of sea salt and raise to a high heat
Meanwhile, add the jarred roasted red bell peppers into a food processor, along with the tomato paste, clove of garlic, the roasted hazelnuts & almonds, red wine vinegar and extra virgin olive oil, season with sea salt & black pepper, run the food processor for 1 to 2 minutes or until you end up with a thick and creamy sauce, set aside
Once the broth comes to a boil, add in the penne pasta, mix every 1 to 2 minutes, after 8 to 9 minutes and most of the broth has been absorbed, but there´s still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the pasta is cooked al dente, then remove the lid and turn off the heat
Add in the romesco sauce into the pan and mix together until well mixed
Transfer into shallow bowls and sprinkle with a kiss of grated Manchego cheese and garnish with fresh parsley, serve at once, enjoy!
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