Chili Pepper Pasta
I recently posted on Facebook about my new Italian Cookbook by Anne Sheasby. I bought this book at a local book fair. I have to admit I was drawn into the cookbook by the pictures, the food looks delicious!
My first recipe to try was Pasta with Tomato and Chili Sauce. I did adapt this recipe a bit more so with the ingredients than the method. This book frequently calls for Passata, the more research I did on this ingredient it appeared that it could easily be substituted for pasta sauce. In this case that was much easier for me to do and end up with a very good result.
- 1 Jar of Pasta Sauce
- 2 Garlic Cloves
- 2/3 Cup White Wine
- 1 Tbsp Tomato Paste
- 1 Red Chili
- 16 oz Penne Pasta
- 1 Tbsp Parsley Flakes, divided
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Garlic Salt
- Shredded Mozzarella Cheese
In a large sauce pan, bring the pasta sauce, garlic, wine, paste, and chili to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes. Once simmered, remove the chili and add 1/2 Tbsp of Parsley. This will sit aside until the pasta is ready; however, it’s a good idea to be cooking the pasta noodles at the same time.
Cook the penne pasta as instructed on the package and drain.
Mix the pasta and the sauce then sprinkle the garlic powder and garlic salt to taste. I would mix this then taste it to see if it had enough garlic for my taste or not, you will want to do the same.
Serve with remaining parsley topped over each serving along with cheese.
This turned out to be a good meatless dish; however I think it would pair nicely with grilled chicken and salad.