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Penne Pasta with Spicy Peppers Recipe

I'm a huge fan of penne pasta. I love the flavor and texture and find it to be one of the most versatile pastas on the market. Below is one of my all-time favorite Penne Pasta recipes. If desired, you can add grilled shrimp or chicken to this dish. I've also added thinly sliced strips of London Broil and chunks of Italian sausage. No matter what you add, it all tastes good!

Penne Pasta with Spicy Peppers can be served as an entree for either lunch or dinner. My family enjoys this dish along with a tasty crisp salad and homemade garlic bread or breadsticks. I hope your family enjoys it too!


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Serves 6
Prep Time: 15 minutes
Cook Time: 15 minutes


1/4 cup Extra Virgin Olive Oil
3 Red Bell Peppers, cut into 3/4-inch strips, seeds removed
2 large Onions, diced
2 cloves Garlic, minced
1 teaspoon Salt
1 cup Vegetable or Chicken Broth
1 cup frozen Peas
1 teaspoon Frank's Hot Sauce or Tabasco Pepper Sauce
1/2 cup heavy Cream or Half-and-Half
16 ounces Penne Pasta, cooked according to package directions
3/4 cup Parmesan or Romano cheese, grated

Heat olive oil in a large skillet over medium heat.
Add red peppers, onion, garlic, and salt; cook and stir 5 to 8 minutes or until vegetables are crisp tender.
Add chicken broth, peas and hot pepper sauce. Bring to a boil; reduce heat to low and cook, uncovered for 5 minutes or until vegetables are tender. Stir occasionally.
Spoon half of red pepper mixture into container of food processor or blender; process until smooth and return to skillet over low heat.
Stir in cream and heat through.
Remove from heat and stir in pasta; tossing well.
Spoon into individual pasta bowls and top with cheese.