The House of Spices

What is Romesco?

Romesco is basically a bold and zippy Spanish style sauce made with mainly roasted peppers/capsicums, tomatoes, almonds and garlic. It’s literally a magical sauce that goes with pretty much anything you could pair it with. It’s smoky, flavorful and you can use it the same way that you would use any type of pesto!

 

What other recipes can I make with the romesco sauce?

Romesco sauce is very versatile. Apart from making pasta, you can use it over grilled or roasted vegetables including potatoes, cauliflower or aubergine/eggplant with some cheese. You can also use romesco as a dip for flatbread, crusty bread or serve it as it is with any raw vegetables.

 

Is it important to roast the tomatoes and peppers/capsicums?

Yes, absolutely! Roasting them is crucial as it gives the sauce an amazing smoky flavour. You can roast them in an oven, grill or even over an open flame!

 

Can I use tomato puree instead?

No - this recipe calls for fresh tomatoes that need to be roasted. Tomato puree has added ingredients including salt and sugar. Using tomato puree will change the taste of this pasta, so I wouldn’t recommend it.

 

How can I make this recipe kid friendly?

To make this recipe kid friendly, I would recommend you to skip on the chilli flakes, increase the quantity of cheese and use your child’s favourite vegetables (chopped into small pieces) to make this pasta! I bet with you, this is going to be their favourite pasta hereafter.

 

Can I use other shapes of pasta instead?

You can use any shape of pasta of your choice for this recipe, however I would recommend using any short type of pasta such as rigatoni, penne, rotini, orecchiette or conchiglie!

 

What types of vegetables can I use?

You can use any vegetables of your choice! I’ve used mushrooms, carrots, peas, and olives to make this pasta, however, you can use other vegetables including spinach, corn or aubergine/eggplant. 

 

How long do I need to cook the pasta?

It depends on the type and brand of pasta you use! Hence, make sure to follow the instructions on the packaging. You want to cook the pasta until al dente. Use a timer if you need to. Make sure not to overcook the pasta. 

 

Don’t forget to add salt to your pot of water while boiling the pasta. Avoid adding oil while boiling the pasta as the sauce will not stick onto the pasta as a result of this. 

 

Can I make the romesco sauce in bulk and store it?

Yes, you can! I love making this sauce in bulk as it’s great for pasta, pizza, roasts and even sandwiches! Once your sauce is ready, bring it to room temperature and pop it into the freezer for up to a month! When you’re ready to use it, thaw it and use it to make your favourite pasta or any other dish whenever you want.

 

How should I serve the pasta?

Serve the pasta warm, topped with some cheese and fresh basil! Enjoy it alongside my garlic bread or puff twists. You can also serve it with a glass of chilled wine on the side.

 

Can I make the pasta in advance and store it?

You can prepare the sauce in advance and store it in the freezer. You can thaw it and use it whenever you like.

 

Once you’ve mixed the sauce and pasta together, you can store it in the fridge for a day or two and eat it whenever you want. I don’t recommend storing it longer (or even storing it in the freezer) as the taste and texture will change! 

 

Any substitute for the ingredients mentioned?

There are a number of substitutes available for this recipe:

1. You can use any shape of pasta to make this recipe, however I would recommend using short pasta such as rigatoni, penne, rotini, orecchiette or conchiglie.

2. If you don’t have access to red peppers/capsicums, you can use orange, yellow or green! However, it is worth noting that the colour of the sauce will change depending on the colour of pepper/capsicum you use.

3. You can use cheddar cheese or any other cheese of your choice instead of mozzarella for this recipe!

4. Almonds can be replaced by walnuts.

5. You can substitute fresh basil with fresh parsley or oregano. Alternatively, you can also use dried herbs if you want. 

6. You can substitute mushrooms, carrots, peas and olives with any other vegetables of your choice including spinach, corn or aubergine/eggplant. 

7. Olive oil can be replaced with sunflower, vegetable or coconut oil.

8. Vinegar can be replaced with lemon juice. 

9. You can use chilli powder instead of chilli flakes if you want.

 

Any cooking tips for this recipe?

1. If you live in a country where the peppers/capsicums are very sweet, make sure to add 2-3 red chillies to your romesco sauce (you can add more if you want it more spicy). This  will neutralise the sweetness and enhance the flavour of your romesco sauce.

2. Don’t overcook your pasta. Follow the package instructions and cook until al dente. 

3. Serve the pasta warm, with a side of garlic bread, puff sticks or a chilled glass of wine.