7 Servings 40 min Cook
4 Cup, chopped Red Peppers
3 Tbsp Olive Oil
3/4 Cup, chopped Onions
1 Dash Salt
4 Cloves, minced Garlic
1 Tbsp Sage
3/4 Anchovies Anchovy
2 Tbsp Tomato Paste
12 Fl oz Red Wine
1/4 Tsp Paprika
1/2 Tsp Cayenne Pepper
1 Oz Parmesan Cheese
7 Oz Linguine
Drain and soak red peppers in water for 10-15 minutes.
Drain once more and set aside.
Heat the olive oil in a pot over medium-high heat.
Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 minutes.
Sprinkle some salt over the onions as they cook.
Add the garlic and sage, mix well, and sauté another minute.
Mix in the anchovies, smashing them up, and cook for 1 more minute.
Stir in the tomato paste and cook for 2-3 minutes, stirring often, until the paste begins to turn a brick red.
Add the red wine and stir well.
Turn the heat up to high and let this boil down by half.
Stir in the roasted red peppers and turn the heat back down to medium.
Let simmer for 10-20 minutes until peppers are cooked through and soft.
Purée the sauce in a blender.
You might need to do this in batches, because you don’t want to fill your blender more than 2/3 up at one time.
Purée the sauce, starting with the machine on low for 1-2 minutes to break up the big pieces.
Turn off the blender and scrape the sides down.
Turn it on again, and starting at the low setting, bring it up to its highest setting.
Purée for at least a minute, until smooth.
Return the sauce to the pan and heat to medium-low.
Taste for salt and add some if needed.
Add the cayenne and paprika.
Meanwhile, prepare pasta according to package directions.
To serve, drain the cooked pasta and put it into a large bowl.
Ladle some sauce over the pasta and mix with tongs to combine.
You want to coat all the noodles evenly.
Divide into servings.
Garnish with some grated cheese and minced fresh sage.