Redhot Pasta
Ignite your taste buds with Redhot Pasta, a fiery yet flavorful dish perfect for spice lovers and pasta enthusiasts alike. This recipe features tender penne enveloped in a bold, aromatic tomato-based sauce that combines minced garlic, vibrant red chili flakes, and diced red bell pepper for a kick of heat and sweetness. The sauce is simmered to perfection with crushed tomatoes and a touch of sugar, balanced with fresh basil leaves for a fragrant finish. Whether you opt to toss in shrimp, chicken, or tofu for extra protein, this crowd-pleaser is versatile and easy to customize. Ready in just 35 minutes, Redhot Pasta makes an ideal weeknight dinner or an impressive dish for entertaining. Serve it piping hot with a sprinkle of Parmesan—or a plant-based alternative—for a richly satisfying meal that packs a punch.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 2 teaspoons Red chili flakes
- 3 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 1 piece Red bell pepper, diced
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 grams Basil leaves, chopped
- 50 grams Grated Parmesan cheese (optional, or use plant-based parmesan)
- 200 grams Protein of choice (shrimp, chicken, or tofu, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions, until al dente. Drain the pasta and set aside, reserving 1/2 cup of pasta water.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the red chili flakes and cook for another 30 seconds to release their heat.
Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly, to deepen its flavor.
Pour in the crushed tomatoes and stir to combine. Add the diced red bell pepper, sugar, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
If using a protein, cook it separately in a pan (seasoned as desired) and add it to the sauce during the last few minutes of simmering.
Stir the cooked pasta into the sauce, tossing well to coat. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
Fold in the fresh chopped basil leaves and give the pasta a final stir.
Serve the Redhot Pasta hot, topped with grated Parmesan cheese (or plant-based alternative) if desired.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.3 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
