1/2 cup finely grated or shredded imported Parmesan cheese
Instructions
Cook and drain pasta as directed on package. While pasta is cooking, place tomatoes with juice in food processor or blender. Cover and process until coarsely chopped; set aside.
Heat oil in 12-inch skillet over medium-high heat. Cook garlic, red pepper 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 and simmer about 10 minutes, stirring occasionally, until slightly thickened.
Add 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.
Originally Submitted
7/25/2010
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