Perk up pasta with a homemade double tomato sauce. You can do it in just 30 minutes!
Penne with Spicy Sauce
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 8
Ingredients
- 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
Instructions
-
Step1Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place tomatoes with juice. Cover; process until coarsely chopped.
-
Step2In 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.
-
Step3Add 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.
Nutrition
400
Calories
9g
Total Fat
15g
Protein
66g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 640mg
- 27%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 66g
- 22%
- Dietary Fiber
- 6g
- 23%
- Sugars
- 5g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
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 Choice
4 1/2Tips from the Betty Crocker Kitchens
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