Uioli Pasta 1
onions - sliced or chunked
orange and yellow bell peppers - sliced
raddichio- sliced thin
roasted chunked tomatoes* (I had a bag in my freezer I had roasted last month - be sure to include all the liquid/juices even if you use fresh tomatoes)
chopped raw shrimp
1. Heat olive oil in a very large pan. Saute onions, then peppers, then raddichio. Add tomatoes. Heat a few moments.
2. Add some cream and saffron, let simmer until slightly thickened. Sauce will be a bit watery, that's OK, because...
3. Add partially cooked fettucine and raw shrimp, mix together, turn heat to low and cover pan for about 5 minutes. Turn off heat and let sit about 30 minutes. This allows the fettucine to soak up all the yummy liquid.
* keeping bags of roasted tomatoes in your freezer is a great time saver. Whether you buy tomatoes intentionally to do this or you just have a bunch of sad looking tomatoes in your fridge....
Cut into large chunks. Spread on an olive-oiled baking sheet (I like to use a silicone mat). Spray with more olive oil, sprinkle with salt, pepper and some italian seasoning blend. Roast in oven 20-25 minutes at 425, until you see a good char. Cool on baking sheet. If you are going to use for pasta, make sure to pour all the liquid along with tomotoes into a zip loc bag. If you're going to use as a pizza topping, drain the tomatoes first in a colander (to avoid soggy crust).
Credits: Jennifer Jacobs
Original Post Date: 5/3/21