Calabrian Chili Penne
Penne coated in a spiced tomato sauce built on calabrian chili heat, garlic, and tomato paste. The pasta is tossed warm with the sauce and finished with parmesan and fresh parsley.
Ingredients
Method
Bring a large pot of salted water to a boil for the pasta.
Heat olive oil in a medium saucepan over medium heat. Add diced red onion and cook for 3–4 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add tomato paste, red pepper flakes, and paprika. Stir constantly for 1–2 minutes to toast the spices.
Pour in vegetable broth and canned tomatoes (with juice). Bring to a simmer and cook uncovered for 10–12 minutes, stirring occasionally. Season with salt and black pepper to taste.
While the sauce simmers, add pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Add the cooked pasta to the sauce and toss well, adding pasta water 1–2 tablespoons at a time if the mixture is too thick.
Divide pasta among bowls. Top with grated parmesan and chopped fresh parsley. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →