- 1 lb. dried spaghetti noodles
- ⅓ 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
Yield: 4 servings
- 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.
For more information on Fabio, his new cookbook, "Fabio’s Italian Kitchen," and his newsletter "Fabio’s Kitchen Academy," go to his website
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