Penne Pasta with Chili Sauce Recipe
Penne pasta with chili sauce is a recipe that celebrates simplicity while delivering bold flavors. The pasta combines al dente penne with a rich, spicy tomato sauce, giving each bite a perfect harmony of savory and heat. This dish is ideal for those nights when you crave something comforting yet full of character. Quick and straightforward, it’s a go-to for both busy weeknights and relaxed gatherings with friends or family.
Ingredients Overview
This recipe revolves around a few key ingredients that make it shine. Italian-style peeled whole tomatoes provide the base, bringing a rich, fresh flavor that contrasts with the garlic and crushed red pepper flakes for a touch of spice. Freshly grated Parmesan adds a creamy, salty finish that balances the heat and acidity in the sauce.
The choice between olive oil and vegetable oil can subtly change the dish’s taste. Olive oil enhances the Mediterranean undertones, while vegetable oil offers a more neutral base. For those who prefer less spice, swapping the crushed red pepper flakes for a pinch of paprika or adding a few basil leaves can add depth without overpowering the dish.
Step-by-Step Preparation Guide
Cooking the pasta is the first step, and achieving that perfect al dente texture is crucial. When the pasta is slightly firm to the bite, it holds up well in the sauce, creating a satisfying texture that doesn’t turn mushy as it absorbs the sauce.
Next, prepare the tomato sauce. Blend the tomatoes briefly to retain a chunky texture, which gives the sauce a rustic, hearty feel. As you heat the oil, sauté the garlic, red pepper flakes, and parsley until the garlic just begins to turn golden. This process releases the aromatics, enhancing the depth of flavor in the sauce. Pour in the blended tomatoes and add the tomato paste, simmering to thicken. This slow cooking allows the sauce to develop a concentrated, balanced taste that will coat the pasta beautifully.
Finally, combine the pasta with the sauce. Toss everything together to ensure each piece of pasta is coated with the vibrant, flavorful sauce. Letting it cook together for a few minutes brings out the essence of the ingredients, making every bite richly satisfying.
Recipe Tips & Frequently Asked Questions
Perfecting the Sauce Consistency:
To get a thicker sauce, extend the simmering time slightly, which allows more liquid to evaporate and intensifies the flavor.
Balancing Heat Levels:
Adjust the spice to your liking by increasing or decreasing the red pepper flakes. A little goes a long way, so start small if you’re sensitive to heat.
Choosing the Best Parmesan:
Opt for freshly grated Parmesan over pre-packaged varieties for a creamier, fuller flavor. Sprinkle some on top for a beautiful finish.
Can I Use Different Types of Pasta?:
While penne is ideal for holding the sauce, other shapes like rigatoni or fusilli also work well.
Is it Possible to Adjust the Spice Level?:
Absolutely. You can tailor the heat by modifying the amount of red pepper flakes.
Can I Make This Recipe in Advance?:
Yes, you can prepare the sauce ahead and store it separately. Reheat and combine with freshly cooked pasta for the best texture.
What to Serve with This Recipe
A few side dishes can elevate this meal while keeping it balanced. A fresh green salad with a simple vinaigrette pairs well, adding a refreshing crunch that contrasts with the warm pasta. Garlic bread is another classic option, perfect for mopping up the sauce and enhancing the meal’s comforting appeal.
For wine pairings, a crisp white wine like Pinot Grigio or a medium-bodied red such as Chianti complements the flavors in this dish. The acidity of the wine balances the richness of the sauce, creating a harmonious dining experience. Additional toppings, like a sprinkle of fresh herbs or extra Parmesan, can add a personal touch to the final presentation.
Storage and Reheating Instructions
To store any leftovers, place the pasta in an airtight container in the refrigerator. It should last for up to three days. When reheating, add a splash of water or a bit of extra tomato sauce to keep the pasta from drying out, and heat gently on the stovetop or in the microwave. If storing the sauce separately, it can also be frozen and reheated as needed for an easy future meal.
This Penne Pasta with Chili Sauce is a delightful addition to any recipe rotation, offering a flexible, delicious option that can be adapted to individual tastes. Serve it garnished with a touch of parsley or a generous sprinkle of Parmesan for a finished look. Pair it with your favorite side and savor a comforting, richly flavored meal that’s as enjoyable to make as it is to eat.
Ingredients
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
1 can (28 oz) Italian-style peeled whole tomatoes, undrained
1 tablespoon tomato paste (from 6-oz can)
1 package (16 oz) penne pasta
2 tablespoons fresh parsley, chopped
1/2 cup freshly grated or shredded Parmesan cheese
Instructions
Prepare the pasta following the instructions on the package, then drain and set it aside. While the pasta cooks, place the tomatoes with their juices in a blender or food processor. Blend briefly until the tomatoes are roughly chopped, leaving a slightly chunky texture.
In a large skillet, warm the oil over medium-high heat. Add the garlic, red pepper flakes, and parsley, stirring frequently for about 5 minutes or until the garlic begins to turn golden and fragrant. Pour in the chopped tomatoes and stir in the tomato paste. Increase the heat until the mixture begins to boil, then lower it to a gentle simmer. Cover and cook for approximately 10 minutes, stirring occasionally, until the sauce slightly thickens.
Add the drained pasta and half of the Parmesan cheese to the skillet. Gently toss everything together, allowing the pasta to be thoroughly coated in the sauce. Cook for an additional 3 minutes, stirring carefully. Once well mixed, sprinkle the remaining Parmesan on top before serving.
Penne Pasta with Chili Sauce Recipe
Ingredients
- 2 tablespoons olive or vegetable oil
- 2 cloves garlic finely chopped
- 1 teaspoon crushed red pepper flakes
- 1 can 28 oz Italian-style peeled whole tomatoes, undrained
- 1 tablespoon tomato paste from 6-oz can
- 1 package 16 oz penne pasta
- 2 tablespoons fresh parsley chopped
- 1/2 cup freshly grated or shredded Parmesan cheese
Instructions
- Prepare the pasta following the instructions on the package, then drain and set it aside. While the pasta cooks, place the tomatoes with their juices in a blender or food processor. Blend briefly until the tomatoes are roughly chopped, leaving a slightly chunky texture.
- In a large skillet, warm the oil over medium-high heat. Add the garlic, red pepper flakes, and parsley, stirring frequently for about 5 minutes or until the garlic begins to turn golden and fragrant. Pour in the chopped tomatoes and stir in the tomato paste. Increase the heat until the mixture begins to boil, then lower it to a gentle simmer. Cover and cook for approximately 10 minutes, stirring occasionally, until the sauce slightly thickens.
- Add the drained pasta and half of the Parmesan cheese to the skillet. Gently toss everything together, allowing the pasta to be thoroughly coated in the sauce. Cook for an additional 3 minutes, stirring carefully. Once well mixed, sprinkle the remaining Parmesan on top before serving.