Penne Pasta Recipe with Chili Sauce

A fiery and flavorful twist on classic pasta, this penne dish features a bold chili sauce that packs just the right amount of heat. The rich tomato base is infused with garlic, olive oil, and red pepper flakes, coating each piece of pasta in a vibrant, spicy embrace. Perfect for those who love a little kick in their meals, this simple yet irresistible dish is a go-to for cozy nights and hearty, comforting dinners.

Penne Pasta Recipe with Chili Sauce

Difficulty Level: Easy
Calories: 500
Cooking Time: 30 min

Ingredients:

  • 1 Shallot
  • 0.5 Chili pepper
  • 150 g Pilati tomatoes
  • 30 ml Olive oil
  • 20 g Butter
  • Salt, sugar to taste
  • 2 Garlic clovesbr]
  • 100 g Penne pasta
  • 30 g Butter
  • Salt to taste
  • 25 g Arugula

Instructions:

 

  1. Mince the onion and garlic, and fry in butter and olive oil.
  2. Add chopped chili and simmer for about 2 minutes.
  3. Add chopped tomatoes and some tomato juice.
  4. Simmer 10 minutes more, then season to taste.
  5. Bring a water to boil and cook the penne pasta until al dente (for a minute less than set on the package).
  6. Drain in a colander, then stir in a butter.
  7. Chop the arugula.
  8. Transfer penne pasta into chili-tomato sauce, add arugula, and mix until well combined.
  9. Serve and enjoy.

You might be interested:

Marinated Duck with Chanterelles Gris and Black Pudding, Served with Pickled Cherries

An elegant and bold dish, this marinated duck is infused with aromatic spices before being perfectly seared to a crisp,...
Read More >>

Armenian Flatbread with Cheese

Quick and easy Armenian flatbread topped with a blend of salty cheese, mozzarella, and herbs—perfect for any meal....
Read More >>

Prawns with Lemongrass

Prawns with lemongrass is a dish that brings the essence of Southeast Asia straight to your table. The fragrant citrusy...
Read More >>
Be inspired by the success stories of the world's top chefs:

Aleksey Shvets

  • Odesa, Ukraine
Aleksey "Lyosha" Shvets turned his lifelong passion for cooking into a career of creativity and discovery. Now a culinary school...
Read More >>

Murat Abay

  • Istanbul, Turkey
With 25 years in the kitchen, my culinary journey has taken me from Executive Chef to Kitchen Commis and back,...
Read More >>

James Roy Oakley

  • Hong Kong
James Roy Oakley, Executive Chef at Armani/Aqua Restaurant in Hong Kong, blends classical French techniques with Japanese flavors to create...
Read More >>