Penne with Spicy Sauce

Penne with Spicy Sauce

Perk up pasta with a homemade double tomato sauce. You can do it in just 30 minutes!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

1
package (16 oz) penne pasta
1
can (28 oz) Italian-style peeled whole tomatoes, undrained
2
tablespoons olive or vegetable oil
2
cloves garlic, finely chopped
1
teaspoon crushed red pepper flakes
2
tablespoons chopped fresh parsley
1
tablespoon tomato paste (from 6-oz can)
1/2
cup freshly grated or shredded Parmesan cheese
  1. Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place tomatoes with juice. Cover; process until coarsely chopped.
  2. 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.
  3. 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Add sliced pepperoni with the chopped tomatoes in step 2 for a meaty version.
Storage
Try this to keep extra tomato paste fresh. Scoop tablespoon-size dollops onto a cookie sheet lined with waxed paper; freeze until firm. Place in a freezer container or resealable freezer plastic bag. Defrost and use as needed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 640mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 6g,
    • Sugars 5g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.