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Related recipes: Cheese, Chile Peppers, Corn-Free, Dairy Foods, Easy, Egg-Free, Garlic, Herbs, Low-Sodium, Low-Sugar, Main Dishes, Pasta, Side Dishes, Tomatoes, Vegan, Vegetables, Vegetarian, Winter
Add these dishes to make a full meal:
Focaccia and Gorgonzola with Roasted Garlic
The red pepper flakes give this sauce a real kick! An excellent all-weather pasta meal. Very easy to make !
Servings: 6
Yield: 12 cups (2.8L)
1 lb (455g) penne pasta, uncooked
1 Tbs (15mL) olive oil
4 cloves garlic, minced
1 tsp (2g) red pepper flakes, (more or less to taste)
4 cups (1590g) canned tomatoes, (two 28-ounce cans)
1/2 cup (20g) fresh parsley, chopped, or more to taste
1/2 cup (60g) freshly grated Parmesan cheese* (optional)
Bring a large pot of water to boil. Add penne and cook for 10 minutes, or until tender. Remove from heat, and drain.
Heat oil in a medium saucepan, and add garlic and red pepper flakes. Cook until the garlic is lightly browned. Add tomatoes, breaking them up with a spoon. Bring to a boil, and then reduce to a simmer and cook, covered, for about 30 minutes.
Transfer pasta to a large serving bowl and top with sauce and fresh parsley. Serve with Parmesan cheese if desired.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.
