Frank Occhino’s Red Pepper Pasta
Frank Occhino’s Red Pepper Pasta
Posted on
June 19, 2024

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)


  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!

PS: While you are here, why not give a try to our delicious vino! Click here to learn more. 

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