Smoky, zesty, and undeniably bold, this penne romesco recipe transforms a simple pasta dish into a Spanish-inspired flavor explosion. The romesco sauce, made with roasted piquillo peppers, almonds, garlic, and smoked paprika, brings a perfect balance of smoky depth and subtle sweetness, with just the right amount of heat from cayenne pepper. Tossed with gluten-free penne, the sauce clings to every curve of the pasta, while Pluck seasoning adds an umami-rich, nutrient-dense boost. Creamy burrata on top melts into the warm sauce, creating a luscious contrast that elevates the dish from weeknight dinner to restaurant-worthy entrée. Whether served as a vegetarian main or paired with grilled shrimp or chicken, this recipe is as versatile as it is delicious.
10 min
30 min
4
Main course
Ingredients
- 1- 16 oz. jar of roasted piquillo peppers
- 1/2 c. organic roasted almonds
- 2 tbsp. organic tomato paste
- 5 medium-large organic cloves of garlic, peeled
- 1 1/2 tbsp. sherry vinegar
- 1 tbsp. smoked paprika
- 1 1/2 tbsp. Pluck Southwest seasoning
- 1 tsp. cayenne pepper
- 1/2 c. extra virgin olive oil
- 1- 12 oz. package gluten free penne
- Fresh burrata
Directions
Step 1
To make the romesco sauce, combine the peppers, almonds, tomato paste, garlic, sherry vinegar, paprika, Pluck seasoning, and cayenne pepper in a blender.
Step 2
Start the blender on low, slowly add the olive oil until smooth. Save & set aside.
Step 3
Slightly undercook the pasta by a minute or two according to package directions.
Step 4
In a large heavy bottom saucepan, over medium heat, bring romesco sauce to a simmer. Add drained pasta. Stir frequently to coat past evenly with sauce.
Step 5
Serve pasta in a bowl with fresh burrata. Drizzle with olive oil and sprinkle with Pluck seasoning.
NOTE:
The heat level in this dish can be changed by the addition or subtraction of the cayenne pepper. This dish as it sits now has a nice zing level.
With the versatility of the romesco sauce, you could add any protein of choice even including shellfish.
If you would like to make this dish extra creamy, you can add ¼ c. heavy cream while simmering the romesco sauce.
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