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Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.
We recommend using either Pluck Zesty Garlic, All-Purpose or Spicy for this recipe.
To make the romesco sauce, combine the peppers, almonds, tomato paste, garlic, sherry vinegar, paprika, Pluck seasoning, and cayenne pepper in a blender.
Start the blender on low, slowly add the olive oil until smooth. Save & set aside.
Slightly undercook the pasta by a minute or two according to package directions.
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.
Serve pasta in a bowl with fresh burrata. Drizzle with olive oil and sprinkle with Pluck seasoning.
1-16 ounce jar of roasted piquillo peppers
1/2 cup of organic roasted almonds
2 tablespoons organic tomato paste
5 medium-large organic cloves or garlic, peeled
11/2 tablespoons sherry vinegar
1 tablespoon smoked paprika
11/2 tablespoons Pluck seasoning
1 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
1-12 ounce package gluten free penne
Fresh burrata
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