Penne With Tomato Sauce Pasta Recipe By Tasty

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PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY



Penne With Tomato Sauce Pasta Recipe by Tasty image

Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
½ medium onion, finely diced
½ teaspoon red chili flakes
1 clove garlic, minced
14 oz crushed tomato, 1 can
salt, to taste
½ lb penne pasta

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!

Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams

TOMATO BASIL PENNE PASTA



Tomato Basil Penne Pasta image

A Mediterranean-style family staple.

Provided by Elisa Stamm

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon minced fresh basil

Steps:

  • Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
  • Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA



Penne with No-Cook Tomato Sauce and Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 1/2 pounds beefsteak, heirloom or Campari tomatoes, chopped
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 clove garlic, smashed
1 sprig basil, torn in half, plus 1/2 cup basil leaves, roughly chopped
1/4 teaspoon dried oregano
Freshly ground pepper
10 ounces penne
3/4 cup pearl-size mozzarella balls, drained (about 4 ounces)
Red pepper flakes, for topping (optional)

Steps:

  • Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
  • Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
  • Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 573 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Sugar 7 grams, Protein 15 grams

PENNE ALLA VODKA PASTA RECIPE BY TASTY



Penne Alla Vodka Pasta Recipe by Tasty image

Here's what you need: olive oil, onion, ground beef, salt, pepper, crushed tomato, vodka, red chili flake, heavy cream, penne pasta, fresh parsley, Parmesan

Provided by Tasty

Categories     Dinner

Yield 3 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
1 lb ground beef
1 teaspoon salt
1 teaspoon pepper
28 oz crushed tomato, 1 can
½ cup vodka
½ teaspoon red chili flake
½ cup heavy cream
4 cups penne pasta
fresh parsley, to garnish
½ cup Parmesan, to garnish

Steps:

  • Heat oil in a large pot over high heat. Cook onion until translucent.
  • Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.
  • Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.
  • Add cream, stirring until evenly incorporated.
  • Stir in pasta until evenly coated.
  • Serve with parsley and parmesan.
  • Nutrition Calories: 1753 Fat: 69 grams Carbs: 193 grams Fiber: 13 grams Sugars: 22 grams Protein: 93 grams
  • Enjoy!

Nutrition Facts : Calories 1718 calories, Carbohydrate 194 grams, Fat 60 grams, Fiber 13 grams, Protein 81 grams, Sugar 22 grams

BAKED PENNE WITH GROUND BEEF AND TOMATO SAUCE



Baked Penne With Ground Beef and Tomato Sauce image

Of course you can use your favorite bottled pasta sauce of your choice to make this recipe, but it is really the sauce that makes this (do not omit the green bell pepper, I also add in a jalapeno pepper, seeded and finely chopped but that is optional) To save some time and to allow the flavors to blend I strongly suggest to prepare the sauce 1-2 days in advance and refrigerate, this sauce freezes well for up to 3 months. Do not over cook the pasta as it will cook even more in the oven...you will *LOVE* this!

Provided by Kittencalrecipezazz

Categories     Penne

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb ground beef
4 cups cooked penne (about 3 cups uncooked)
2 1/2 cups grated mozzarella cheese, divided
1/2 cup grated parmesan cheese (or to taste)
3 -4 tablespoons olive oil
1 large onion
1 small green bell pepper
2 teaspoons oregano
1 teaspoon dried basil
1 -4 teaspoon dried chili pepper flakes (optional)
2 tablespoons minced fresh garlic
1 (6 ounce) can tomato paste
1/2 cup dry red wine
2 (28 ounce) cans plum tomatoes (undrained and chopped)
1 (14 ounce) can tomato sauce
1 large bay leaf
salt and black pepper

Steps:

  • For the sauce; heat oil in a large pot over medium high heat; add in onion, bell pepper, oregano, basil and chili flakes (if using) sauté for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
  • Add in the tomato paste and stir for about 1 minute.
  • Add in all remaining ingredients; bring to a boil and simmer (UNCOVERED) on low heat for about 1-1/2 hours.
  • Season with salt and pepper then remove the bay leaf.
  • At this point you can cool then refrigerate for up to 2 days.
  • Set oven to 350 degrees.
  • Grease a medium casserole dish (or a 13 x 9-inch baking dish).
  • In a large skillet cook the ground beef until well browned, breaking up with a spoon until crumbled; drain fat.
  • To the skillet add in about 5 cups prepared tomato sauce (more is okay, or just go ahead and use the whole amount of sauce if desired more sauce will never hurt lol!) cook for about 15-20 minutes on medium-low heat.
  • Remove from heat and add in 1-1/2 cups mozzarella cheese; stir with wooden spoon to combine.
  • Add in the cooked penne pasta; toss to combine with sauce and cheese.
  • Transfer to baking dish.
  • Bake for about 20 minutes.
  • Remove from oven and sprinkle with Parmesan cheese then about 1/2 cup (or more) mozzarella cheese, return to oven and cook 5-8 minutes more or until the cheese is melted.
  • Delicious!

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