Active Time

　　10 min

　　Total Time

　　20 min

　　This streamlined version of a complex Catalan sauce makes for a gratifying weeknight supper — and a welcome alternative to pasta with marinara. The recipe is easy, and the sauce is made while the pasta cooks.

　　

Ingredients

Makes 4 servings

　　1 lb corkscrew pasta such as rotini

　　1 slice firm white sandwich bread, toasted

　　1 (7-oz) jar roasted red peppers, drained

　　1/4 cup roasted salted almonds (not smoked)

　　1 large garlic clove

　　1/2 cup reduced-sodium chicken broth

　　1/4 cup extra-virgin olive oil

　　1 teaspoon Sherry vinegar, or to taste

　　3/4 teaspoon salt, or to taste

　　1/4 teaspoon dried hot red-pepper flakes, or to taste

　　10 oz frozen baby peas (2 cups)

　　1/4 cup finely grated Parmigiano-Reggiano plus additional for serving

　　

Step 1

Begin to cook pasta in a 6- to 8-quart pot of boiling salted water .

　　

Step 2

Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.

　　

Step 3

When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.