Penne with Red Pepper Sauce and Broccoli

Penne with Red Pepper Sauce and Broccoli

49 Reviews 3 Pics
jessica
Recipe by  jessica

“A delicious combination of red pepper sauce, basil, almonds and fresh pasta.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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Directions

  1. Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
  2. In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
  3. Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
  4. Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
  5. Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.

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Reviews (49)

Rate This Recipe
TRACY BABINI
33

TRACY BABINI

I love this recipe. I am married to an Italian (green card Italian, not Mamma Leoni from Brooklyn Italian), and he is always impressed when I make this dish. The almonds are a special touch and it always helps to have fresh fresh fresh ingredients. My kids don't like peppers as a general rule so I never intended to make it for them. It looks like there's cream added to the sauce because of the creamy pink color. Great way to fool those die-hards who refuse to eat anything that is 100% vegetarian.

Anastasia
21

Anastasia

Very good! I couldn't follow this recipe exactly because my food processor was uncooperative. Unable to puree the vegetables, I just tossed them with the other ingredients with wonderful results. This is designed to be served hot, but cold leftovers the following day were delicious.

CAIA
18

CAIA

The sauce really is tasty, although I would be inclined to add more garlic, cayenne pepper and balsamic vinegar that it asks for because I found it a bit bland.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 551 cal
  • 28%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 80.8 g
  • 26%
  • Protein
  • 19.2 g
  • 38%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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