To make the romesco sauce, combine the peppers, almonds, tomato paste, garlic, sherry vinegar, paprika, Pluck seasoning, and cayenne pepper in a blender.
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.
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.
With the versatility of the romesco sauce, you can add any protein of your choice even including shellfish.
If you would like to make this dish extra creamy, you can add 1/4 cup of heavy cream while simmering the romesco sauce.
Serve pasta in a bowl with fresh burrata. Drizzle with olive oil and sprinkle with Pluck seasoning.