• 1 (16-ounce) package DeLallo Shellbows Pasta
  • 2 (15.1-ounce) jars DeLallo Roasted Red Pepper Strips
  • 6 tablespoons white wine
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 2 teaspoons garlic powder
  • 6 tablespoons heavy cream (can be swapped out for coconut milk or cream for a dairy-free version)
  • Optional: burrata cheese for topping


  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
  2. Heat oil in a skillet over medium heat. Add wine and roasted red peppers and Sauté 6-8 minutes.
  3. Puree the roasted red pepper and any leftover drippings of white wine/oil in a food processor until very smooth.
  4. Add the roasted red pepper puree back to the large skillet and then add the garlic powder and the heavy cream or coconut milk or cream and stir.
  5. Transfer the cooked shellbows to the sauce directly from the boiling water – this will transfer over some of the starchy/salty pasta water.
  6. Add an additional tablespoon or two of pasta water and mix before serving to loosen up the sauce so that it gets nice and silky.