Penne with Red Pepper Sauce and Broccoli Recipe - Allrecipes.com
Penne with Red Pepper Sauce and Broccoli Recipe

Penne with Red Pepper Sauce and Broccoli

Recipe by  

"A delicious combination of red pepper sauce, basil, almonds and fresh pasta."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
  2. In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
  3. Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
  4. Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
  5. Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2004

I love this recipe. I am married to an Italian (green card Italian, not Mamma Leoni from Brooklyn Italian), and he is always impressed when I make this dish. The almonds are a special touch and it always helps to have fresh fresh fresh ingredients. My kids don't like peppers as a general rule so I never intended to make it for them. It looks like there's cream added to the sauce because of the creamy pink color. Great way to fool those die-hards who refuse to eat anything that is 100% vegetarian.

 
Most Helpful Critical Review
Feb 08, 2010

Really not great

 
Jan 25, 2004

Very good! I couldn't follow this recipe exactly because my food processor was uncooperative. Unable to puree the vegetables, I just tossed them with the other ingredients with wonderful results. This is designed to be served hot, but cold leftovers the following day were delicious.

 
Jan 06, 2004

The sauce really is tasty, although I would be inclined to add more garlic, cayenne pepper and balsamic vinegar that it asks for because I found it a bit bland.

 
Apr 23, 2009

I read most of the reviews on this...it came up as recipe of the day...I saw some ..well most say 'bland' and had ideas to spice it up...adding more onion was one idea ...garlic powder...well I left all the ingredients alone for one...adding more garlic cloves...total of 4...and I did take the suggestion of one reviewer of the red peppers...so I roasted my two peppers and let them rest in a closed container so they could cool/ steam before I chopped them...Also ...as the recipe said to puree all...I only roughly chopped my veggies...why do the work of a machine...one big change too was I added my spices while cooking my onions...and I can tell you my sauce is anything but bland...it has a big kick at the end....I think this is a good veg head recipe and if you add sausage or chicken it can fit anyone...thanks!:-)

 
Mar 12, 2009

Totally LOVED this recipe, as with my husband and 8yr old son. Plates were polished cleaned with this recipe! All I added that was different was an extra tsp of vinegar instead of the suggested. I also didn't have fresh Parmesan so I used fresh Asiago instead. True, it wasn't very 'saucy' but I don't particularly like pasta that's dripping with sauce. This was just the right amount of sauce for my taste. This dish will remain in my kitchen!

 
Feb 17, 2010

Added half of a cup of almonds instead of 1/4 cup, used around 8 oz of pasta, added double the garlic, 6 ounces of olive oil, 1/2 cup of cheese, triple the pepper, and around 3 ounces of milk at the end. Was wonderful!

 
Aug 24, 2007

I agree with the other reviewers who thought the sauce needed more flavor. I used altogether 1 t. salt, and added 1 t. oregano, and it was very good. I also used half the amount of pasta, and added a can of white beans for more protein. It ended up being delicious!

 

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Nutrition

  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 80.8 g
  • 26%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 358 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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