Penne With Onion Red Bell Peppers And Tomatoes Recipes

PENNE PASTA WITH PEPPERS

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.

RED PEPPER PENNE WITH CHERRY TOMATO PUTTANESCA

Steps:

• In a large skillet, heat the oil (4 turns of the pan) over medium heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the garlic and chiles and stir for 2 minutes. Add the vermouth.
• Add the cherry tomatoes to the skillet, then add the olives and capers. Add the basil and simmer over medium-low heat for 20 minutes to break down the tomatoes. Add chicken stock if liquid gets too low.
• To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the sauce, starchy water, parsley, Parmesan and pasta.

PENNE WITH ITALIAN SAUSAGE AND PEPPERS

Steps:

• Cook penne in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Add basil; toss to coat. Cover to keep warm.
• Meanwhile, heat large nonstick skillet over medium heat until hot. Add sausage links, bell peppers and onion; cook 6 to 8 minutes or until sausage links are browned, stirring occasionally.
• Add tomatoes and tomato sauce; mix well. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until sausage links are thoroughly cooked and sauce is of desired consistency, stirring occasionally. Serve sauce over penne. Sprinkle with cheese.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

PENNE WITH SAUSAGE, TOMATO, RED PEPPER IN CREAM SAUCE

Steps:

• Heat oil in a large heavy skillet over medium heat. Add sausage, onion and garlic. Cook until sausage is no longer pink and onion is translucent, stirring frequently.
• Add bell pepper, tomatoes, cream, salt, and Italian seasoning. Simmer until mixture thickens slightly.
• Cook pasta in a large pot of boiling water until tender.
• Toss sauce with pasta, Parmesan cheese, if desired.

ROASTED TOMATO AND PANCETTA PENNE

Steps:

• On a rimmed baking sheet, toss tomatoes with onion, oil, and red-pepper flakes; season, and top with pancetta. Roast at 450 degrees until tomatoes burst, 20 minutes, rotating pan once. Cook pound penne, reserving 1/4 cup pasta water. Toss penne with tomato mixture, parsley, and pasta water; season.

PENNE WITH YELLOW PEPPERS AND CAPERS

Steps:

• Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then add bell peppers, onion, garlic, and anchovy. Lower heat to moderately low and cook, covered, stirring occasionally, until vegetables are very tender and lightly browned, 15 to 20 minutes. Stir in capers and vinegar.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup cooking water. Add pasta to pepper mixture and toss, adding enough cooking water for sauce to coat pasta. Season with salt and pepper and toss with basil.

PENNE WITH ONION, RED BELL PEPPERS AND TOMATOES

Steps:

• Heat 1/3 cup of olive oil in a large skillet over medium heat.
• Add pancetta and cook, stirring, until golden, 2 to 3 minutes.
• With a slotted spoon transfer pancetta to a plate.
• Place skillet back on medium heat.
• Add onion, cook, stirring, 2 to 3 minutes then add peppers.
• Cook, stirring, until peppers begin to color and soften, 5 to 6 minutes.
• Return pancetta to skillet, add tomatoes and season with salt and pepper.
• Reduce heat to medium-low and cook uncovered, stirring occasionally, until peppers are tender and juices in skillet have thickened, 15 to 20 minutes.
• Add a little water or broth if juices should reduce too much.
• Taste and adjust seasoning and turn heat off. Makes 2 and 1/2 to 3 cups of sauce.
• Cook pasta in plenty of salted boiling water until 'al dente'.
• Put skillet back on medium heat.
• Add remaining olive oil.
• Stir to blend.
• Drain pasta and add to skillet with sauce.
• Season lightly with salt.
• Mix quickly over low heat until pasta and sauce are well combined.
• Taste, adjust seasoning and serve.
• That's it!