Best Penne Pasta With Multi Colored Peppers Recipes

PENNE AND PEPPERS

Penne and Peppers image

I love Italian pasta recipes! I first tasted this combination at East Side Mario's restaurant, and both liked it and disliked it, thought I could do better, to my own taste. ESM's recipe has now been watered down and/or my recipe tastes a whole lot better. I use "Classico d'Sicilia" pre-prepared sauce as a base for this recipe, using the "Spicy Red Pepper" type (its not all that spicy!) and "working" from there...

Provided by John DOH

Categories One Dish Meal

Time 1h10m

Yield 4-7 serving(s)

Number Of Ingredients 11

Ingredients

2 ounces olive oil
1 medium cooking onion, cut to rings
3 tablespoons grated garlic
1 1/2 lbs hot Italian sausage
1 (14 ounce) jar spaghetti sauce
1 (3 ounce) can tomato paste
1 jalapeno pepper, cored and de-seeded, finely chopped
3 -4 hot cherry peppers, split, de-seeded
1 celery rib, finely chopped
3 ounces asiago cheese, grated
penne pasta

Steps:

In a saucepan, heat olive oil, add onions, then garlic and sauté until wilted.
Place sausage in oven on broiling pan, and heat at 400°F.
Add spaghetti sauce to onion/garlic mixture, then stir in the tomato paste, heating slowly to a low boil, mixing well.
Add the jalapeño, cherry peppers and celery.
Cook at low heat until the peppers are just less than crisp, and just more than soft --
Start the water boiling for the penne noodles; when boiling, add the penne, and cook about 7 minutes, then drain.
Remove the sausage from the oven (40 minutes cooking) and slice thinly on the diagonal, 3/8-inch thickness, and mix with sauce, stirring well.
Serve with grated Asiago over the penne noodles. Accompany with a truly dry Italian wine, and note how the "spiciness" turns the ashy dry taste of the wine to a sweet taste on the palate.

Nutrition Facts : Calories 843.1, Fat 63.5, SaturatedFat 18.6, Cholesterol 97, Sodium 2742.5, Carbohydrate 31.5, Fiber 2.8, Sugar 16.7, Protein 36.9

PENNE PASTA WITH PEPPERS

Penne Pasta with Peppers image

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Provided by Donna Lasater

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Yield 5

Number Of Ingredients 6

Ingredients

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

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 and reserve.
Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g

SPICY PEPPER PENNE

Spicy Pepper Penne image

Candace Greene of Columbiana, Ohio sure knows how to bring a bit of Sicily to the supper table! Let her zesty combination of pepperoni, pasta and peppers add a little kick to your dinner lineup.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) penne pasta
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1/2 cup pepperoncini
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
3-1/2 cups boiling water
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

Nutrition Facts :

MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO

Mini Penne with Sweet Peppers and Parmigiano-Reggiano image

Your whole family will love this pasta recipe, perfect for warm summer nights!

Provided by Food Network

Time 20m

Yield 4-6 servings

Number Of Ingredients 9

Ingredients

1 box Piccolini Rich in Fiber - White Mini Penne
4 tablespoons extra virgin olive oil
1 yellow onion, diced
1 red bell pepper
1 yellow bell pepper
1 cup vegetarian broth
6 leaves fresh basil, chopped fine
1/2 cup Parmigiano-Reggiano cheese, grated
Salt and pepper to taste

Steps:

Bring a large pot of water to boil. Season water with salt to taste (optional).
In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
Meanwhile cook pasta according to package directions, drain and toss with the sauce.
Stir in chopped basil and cheese before serving.
2011 Barilla. All Rights reserved.

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