This recipe brings together roasted red peppers, onions, garlic, and a splash of Gratsi white wine, all blended into a rich San Marzano tomato sauce. Combined with fusilli pasta and topped with creamy burrata, this dish is a testament to the beauty of simple, delicious ingredients. Enjoy it with your favorite Gratsi wine for the perfect meal.

 (6-8 servings) Ingredients:

• - 2 red peppers, large dice
• - 1 whole onion, roughly chopped
• - 4 garlic cloves, peeled
• - Olive oil
• - Salt and pepper
• - A couple of splashes of Gratsi white wine
• - 1 can San Marzano tomatoes (28 oz)
• - Fresh basil leaves (a handful for sauce, plus extra for garnish)
• - 1 pound fusilli pasta
• - 1 cup Parmigiano Reggiano, grated (plus extra for garnish)
• - 1-2 balls burrata cheese
• - 2 tablespoons olive oil (for finishing)

Instructions:

1. Roasting the Vegetables:
• - Preheat your oven to 400°F (200°C).
• - Place the diced red peppers, chopped onion, and garlic cloves in a baking dish. Drizzle with olive oil and season with salt and pepper.
• - Roast in the oven for 10-15 minutes, until vegetables begin to soften and brown slightly.
• - Halfway through roasting, add a couple of splashes of Gratsi white wine. Continue roasting until done.
  
  
2. Preparing the Sauce:
• - In a blender, combine the can of San Marzano tomatoes and the roasted vegetables. Blend until smooth.
• - Pour the mixture into a saucepan and place it over medium heat. Add a handful of fresh basil leaves, salt, and pepper to taste. Simmer for 10-15 minutes, stirring occasionally.
  
  
3. Cooking the Pasta:
• - Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, according to package instructions. Reserve a cup of pasta water, then drain the pasta.
  
  
4. Combining Pasta and Sauce:
• - Add the cooked pasta to the saucepan with the red pepper sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
• - Stir in 1 cup of grated Parmigiano Reggiano until well combined.
  
  
5. Serving:
• - Transfer the pasta to a serving dish. Top with additional fresh basil leaves and more grated Parmigiano Reggiano.
• - Place 1-2 balls of burrata cheese on top and drizzle with 2 tablespoons of olive oil.
  
  

Enjoy your delicious Red Pepper Pasta with your favorite Gratsi Wine!