Corzetti pasta with spicy tomato hazelnut sauce is a treat for hazelnut lovers. It was a creation of a friend of ours who said he had taken inspiration from Spanish romesco sauce, replacing almonds with hazelnuts. We loved the results!
This pasta has a lot of texture and flavor, making a big impact with just a little effort. The natural sweetness of hazelnuts combines deliciously with the spicy chili-infused tomato sauce. If you happen to travel through the Piedmont region before coming to Tuscany, remember to buy some Nocciole Piemonte, the finest hazelnut variety of Italy.
Corzetti Pasta with Spicy Tomato Hazelnut Sauce
- 1 carrot
- 1 celery stick
- 1/2 onion
- 200 gr hazelnuts
- chili flakes
- 1 can of whole peeled tomatoes
- extra virgin olive oil
- salt and pepper
Finely chop the carrot, celery and onion and place in a large Dutch oven with a couple spoons of extra virgin olive oil. Cook over medium heat until the vegetables are soft, then add the chopped hazelnuts. Toast for 1 minutes, stirring constantly.
Add the whole peel tomatoes and cook for 10/15 minutes or until the sauce thickens. Season with salt, pepper and chili flakes according to taste.
After you’ve prepared the corzetti pasta following your favorite fresh pasta recipe, cook it until al dente. Drain and toss with the spicy tomato hazelnut sauce. Top with some chopped roasted hazelnuts and serve immediately.