Best Penne With Roasted Red Pepper And Garlic Sauce Recipes

ROASTED PEPPER CHICKEN PENNE

Roasted Pepper Chicken Penne image

My husband calls me an aerobic cook because I can make this Italian dish in just 30 minutes. No one will accuse you of cutting corners. It tastes like it's been simmering deliciously for hours. -Regina Cowles, Boulder, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup balsamic vinegar
1 package (16 ounces) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 ounces) crushed tomatoes
1 cup julienned roasted sweet red peppers
1 cup chicken broth
3 teaspoons Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese

Steps:

Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,

Nutrition Facts : Calories 424 calories, Fat 12g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 641mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE

Penne With Roasted Red Pepper, Artichoke, & Garlic Puree image

This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish

Provided by BlondieItaliana

Categories Penne

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (12 ounce) jar roasted red peppers, drained well
2 (6 ounce) jars marinated artichoke hearts, drained well
3 garlic cloves
1/2 small onion
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 dash salt
1 dash black pepper
1 (1 lb) box penne rigate
1 (6 ounce) jar marinated artichoke hearts, drained well
2 ounces black olives, sliced, pitted, & drained well

Steps:

Boil water for penne with a dash of salt added.
Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
Stir in olive oil, garlic powder and salt & pepper to taste.
Cook then drain pasta. Stir in the puree.
Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
Serve immediately.

BAKED PENNE WITH RED PEPPER SAUCE

Baked Penne With Red Pepper Sauce image

Make and share this Baked Penne With Red Pepper Sauce recipe from Food.com.

Provided by chia2160

Categories Penne

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb sausage, removed from casing
1 onion, chopped
2 garlic cloves, chopped
2 zucchini, sliced
1 red pepper, diced
1 (7 1/4 ounce) jar roasted red peppers, drained
1 (28 ounce) can tomato sauce
italian seasoning (basil, oregano, etc)
salt and pepper
1/2 teaspoon cumin
1/4 teaspoon red pepper flakes
1 lb ricotta cheese
1 egg
2 cups mozzarella cheese
1/2 cup grated parmesan cheese
1 lb penne rigate, cooked and drained

Steps:

Spray pan with cooking spray, add sausage, cook until brown, drain fat, set aside.
In same pan add onion,garlic, zucchini, red pepper, saute until softened.
Puree roasted red pepper in blender, add to veggies.
Add tomato sauce, sausage, spices, simmer for 30 minutes.
Cook and drain penne.
In a large casserole add sauce to cover bottom.
Add remaining sauce to penne, stir.
Add half of penne to casserole.
Mix ricotta and egg, spread over penne.
Top with 1 c mozzarella and some parmesan.
Add remaining penne, top with remaining cheeses.
Cover and bake in preheated 350°F oven for 30 minutes, uncover and bake 15 minutes until cheese is slightly browned.

Nutrition Facts : Calories 667.9, Fat 33.7, SaturatedFat 15.4, Cholesterol 116, Sodium 1728.8, Carbohydrate 59.2, Fiber 4.7, Sugar 7.9, Protein 32.5

PENNE WITH ROASTED RED PEPPER AND GARLIC SAUCE

PENNE WITH ROASTED RED PEPPER AND GARLIC SAUCE image

Categories Pepper

Yield 4

Number Of Ingredients 10

Ingredients

-1 Cup heavy cream
-1 cup half and half
-6 cloves garlic
-3 large sweet red peppers
-1/4 cup fresh basil leaves,sliced into ribbons, whole leaves for garnish
-1/2 cup butter
-fresh ground pepper to taste
-1 lb Penne,
-2Tbsp.Extra Virgin Olive oil for roasting garlic
1 cup finely grated Parmigiano-Reggiano(a micro- plane grater is best, have extra cheese at table for those who desire)

Steps:

-Place peppers several inches under broiler, on cookie sheet. Broil until all sides are charred(use tongs to turn) Remove from oven and enclose in paper bag for ten minutes. Skin should easily peel off, then remove seeds.Cool peppers.Dice fine, set aside. -Preheat oven to 350 dgrees. Seal garlic cloves in foil after sprinkling with olive oil.Bake for 20 minutes until tender. Cool, set aside. -Melt butter in medium saucepan. Add diced pepper and garlic. Stir over medium heat until until pepper and garlic melded. Add cream and half and half. -Simmer, stirring frequently for about twenty minutes, then stir in cheese. Stir constantly until cheese melts. Pour over cooked Penne in pasta bowl and toss. - Lightly toss in basil ribbons, garnish each serving with whole basil leaves. -Serve with a good rustic bread and fresh ground pepper to taste.