28-oz can Italian-style whole peeled tomatoes, undrained
2 Tbsp olive or vegetable oil
2 cloves garlic, finely chopped
1 tsp crushed red pepper flakes
2 Tbsp chopped fresh parsley
1 Tbsp tomato paste
1/2 c freshly grated or shredded Parmesan cheese
Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place tomatoes with juice. Cover; process until coarsely chopped.
In large skillet, heat oil over medium-high heat. Cook garlic, red pepper flakes 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; 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 c cheese.
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