- Photos (1)
Classic Italian Pasta sauce comes together in a mere 20 minutes. The recipe makes enough for dinner tonight with plenty leftover.
Alicia Ross/Desperation Dinners
2 ounces penne pasta per serving (see note)
1 tablespoon extra-virgin olive oil
4 cloves garlic, peeled and sliced thinly
1 teaspoon red pepper flakes (see note)
1 large red bell pepper, seeded and chopped
¼ teaspoon salt
1 large can (28 ounces) crushed tomatoes
Shredded parmesan cheese, to taste, for serving
Cook pasta according to package directions. Drain and set hot cooked pasta aside.
While pasta is cooking, heat oil over medium in a 2-quart or larger saucepan. Add garlic and red pepper flakes to hot oil. Add chopped red bell pepper and salt; stir and cook for 2 minutes or until bell pepper begins to soften. Add tomatoes and reduce heat to low. Cover and simmer sauce until pasta is done.
For each serving, toss hot pasta and ⅓ cup of sauce together in a pasta bowl. Top each serving with shredded parmesan cheese, to taste, and serve.
Makes 4 cups sauce. (Freeze leftover sauce in an airtight container for up to three months.)
Cook's notes: Use 2 ounces of dry pasta for each serving, and toss with ⅓ cup of the sauce. The recipe makes 12 servings (4 cups). Red pepper flakes can be added to taste. One teaspoon gives the sauce a nice, smooth heat. Add additional, to taste, after sauce is cooked to increase the heat level.
@Recipe nutrition:Nutrition values per serving: 240 calories (8 percent from fat), 2 g fat (.5 g saturated), 48 g carbohydrates, 3 g fiber, 9 g protein, 0 cholesterol, 139 mg sodium.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close