Romesco is the fresh take on marinara you didnt know you needed.
Spirals of fusilli are perfect for snagging the bright orange sauce.
Smoky bits of chorizo add savory depth, while sweet golden raisins balance the rich sauce.
Photo: Jennifer Causey
Serve as a main dish or plate with grilled chicken or classic meatballs.
Add pasta and cook until al dente, 7 to 8 minutes.
Measure 1 cup pasta cooking water into a small bowl, and set aside.
Drain pasta; transfer to a large bowl.
While pasta cooks, process hazelnuts in a food processor until finely ground.
With the food processor running, gradually add reserved cooking water, processing until smooth.
Stir three-fourths of hazelnut sauce into hot pasta in bowl.
Let pasta mixture cool, stirring occasionally, until room temperature, about 30 minutes.
Add remaining hazelnut sauce and 1/2 teaspoon salt to pasta mixture.
Stir in chorizo and raisins.
Transfer to a serving platter.
Drizzle with oil and top with mint.
*Save time by buying roasted, skinned hazelnuts.
