Penne With Spicy Red Sauce Recipes

Steps:

• Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place tomatoes with juice. Cover; process until coarsely chopped.
• In 12-inch skillet, heat oil over medium-high heat. Cook garlic, red pepper flakes and parsley in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until slightly thickened.
• Add pasta and 1/4 cup of the cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.

Steps:

• Cook oil and garlic in heavy large skillet over medium-high heat until garlic begins to sizzle.
• Stir in tomatoes with their liquid, 3/4 cup parsley and red pepper flakes, breaking up tomatoes with the back of a spoon.
• Season with salt and pepper.
• Reduce heat to medium-low. Cover partially and cook until tomatoes are thick and pulpy, stirring occasionally, about 1 hour 15 minutes.
• Discard garlic.
• Mix in remaining parsley.
• Pour sauce over pasta and toss well.
• Sprinkle with Parmesan cheese and serve.

Steps:

• Cook pasta in a large pot of boiling, salted water until al dente. Drain; reserve a small amount of cooking water in the pot.
• Return pasta to pot over low heat, add red sauce, and toss. Season with salt and pepper. Serve hot with Parmesan shavings on top.

Steps:

• Heat oil in a skillet; cook onion and garlic over med-high heat, stirring often, until soft and pale gold, 5 minutes.
• Add in sausage; cook/stir to break up, until browned, 10 minutes.
• Add in red pepper flakes, fennel, oregano, tomato paste, and chopped tomatoes.
• Simmer, stirring occasionally, until thickened, 20 minutes.
• Add in cream; cook, stirring until heated through.
• Add salt and pepper to taste.
• Meanwhile, cook pasta in a big pot of boiling salted water, until al dente; drain.
• Add pasta to hot sauce; toss well to coat; serve immediately with Parmesan on top.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a bowl.
• Add the onion to the saucepan and cook, stirring, until coated with the sausage drippings. Reduce the heat slightly and add the garlic, oregano and red pepper flakes. Stir until the mixture has softened, about 5 minutes.
• Add the crushed tomatoes and tomato sauce to the onion mixture. Stir until fully combined. Season with salt and pepper and stir in the cooked sausage. Reduce heat to low and gently simmer the sauce, stirring occasionally, until slightly thickened, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the sauce, sprinkle with Parmesan, if using, toss and serve.

Steps:

• Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
• In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
• Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Steps:

• Place a big pot of water on to boil; add in penne and salt; cook to al dente; drain.
• While the pasta cooks, heat a large skillet over medium heat.
• Add in olive oil, garlic, crushed red pepper flakes, and anchovies; break up the fish with the back of a wooden spoon until the melt into the oil.
• Add in the olives, capers, and tomatoes; bring the sauce to a bubble and add in the shrimp, scattering them in a single layer.
• Cover the pan to cook the shrimp, 3-4 minutes.
• Uncover the pan and add in the parsley; toss and adjust the seasonings to taste.
• Add drained pasta to the sauce; toss to combine and serve hot.

Steps:

• In a large glass bowl, whisk together olive oil and lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper.
• Stir in crushed tomatoes and the cilantro.
• In a skillet, cook sausage and red peppers until pepper is almost soft.
• Let cool while pasta is cooking In a large pot of boiling water, cook the penne pasta, about 12 minutes or al dente.
• Add sausage and pepper to tomato sauce.
• Drain, then toss penne with the tomato sauce.
• Serve with parmigiano cheese.

Steps:

• Fill a large pot with water and season lightly with salt. Place over high heat and bring to a boil. Meanwhile, place a large saute pan over medium heat. Heat olive oil until it shimmers, and add garlic and chili pepper. Cook for 1 minute.
• Add cauliflower, season generously with salt, and toss to coat with oil. Saute for 5 minutes. Add tomatoes, crushing them in your fist as you add them. Simmer for 10 minutes. Add chicken stock and continue simmering for 10 more minutes.
• When water comes to a boil, add penne and cook until al dente, about 8 minutes. While pasta is cooking, add cream to cauliflower mixture and bring to a simmer. Drain pasta and add to cauliflower in pan. Toss well, and adjust seasoning. Serve hot.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
• In large skillet, heat oil over moderate heat. Add sausage, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve,.

Steps:

• To prepare the penne:
• Heat oil in heavy medium skillet over high heat. Add pork to skillet and season with salt and pepper. Sauté until pork is cooked through, about 2 minutes. Cool completely.
• Rinse pasta under cold water to cool. Drain well. Combine pasta, cucumber, bell pepper, green onions, cilantro and pork in large bowl. Add enough peanut sauce to season to taste. Serve pasta immediately.
• To make the sauce:
• Whisk ingredients to blend in bowl.

Steps:

• In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
• In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
• Variations:.
• Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
• Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
• Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.