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.

Created by: Kristy Still

Chili Pepper Pasta

Print Recipe

Pin Recipe

Ingredients

  

• 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

Instructions

• 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.

Nutrition

Serving: 1Servings

did you make this recipe?

Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking

Share on Twitter Pin Recipe Share on Facebook

 

This turned out to be a good meatless dish; however I think it would pair nicely with grilled chicken and salad.

Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.