The late Anthony Bourdain once said “Good food is very often, even most often, simple food’. And, who doesn’t want good, easy and simple food?! Whether you are looking for a quick and easy dinner or just want to impress your guests, my Spicy Penne Pasta dish will not disappoint.
Penne, shallots, garlic, chilli flakes, tomato paste and heavy cream combine to create a restaurant worthy dish. Everyone should have a great pasta recipe in their arsenal! So, I am here to show you how to do just that!
My Spicy Penne Pasta is the epitome of elegance and simplicity in a single bowl. A crave-worthy bowl to boot! And, it couldn’t easier to make! All you need is 9 simple and wholesome ingredients, 16 minutes of free time and a pot and a skillet and you’re ready to go! So, what are you waiting for?! Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
Serves: 4 - 6
Ingredients:
1 lb uncooked Penne (See Notes below)
3 Tbsp olive oil
1/2 tsp crushed red pepper flakes (See Notes below)
3 large shallots, finely chopped (approx. 1 cup) (See Notes below)
1/4 tsp kosher salt
4 cloves of garlic, finely chopped
5 1/2 oz (1 can) tomato paste
1 cup heavy cream
1/2 cup reserved pasta water
1/2 cup Parmesan cheese, freshly grated (See Notes below)
Additional Parmesan cheese and crushed red pepper flakes, as a topping
Instructions:
Cook the pasta in accordance with package instructions or to your desired level of doneness. Reserve 1/2 cup of pasta water for use in the sauce.
While the pasta is cooking, to a large skillet set over medium heat, add the oil, crushed red pepper flakes, shallots and salt and sauté for 5 minutes or until softened. Then, add the garlic and cook for an additional minute.
Add the tomato paste and cook for 4 minutes or until the tomato paste is slightly caramelized, dark and rich in colour. Reduce the heat to low, add the heavy cream and stir.
Drain the pasta with a colander and transfer it directly into the skillet. Give it a good mix, ensuring that all the pasta is well coated in sauce. If the sauce is a little thick, add 1/4 - 1/2 cup of the reserved pasta water. Cook for an additional minute.
Turn off the heat, sprinkle Parmesan cheese over top and give the pasta a final mix.
Transfer the pasta to serving bowls and garnish with a sprinkling of Parmesan cheese and extra crushed red pepper flakes (optional). Serve and enjoy!
Notes:
Choosing Your Pasta: I love using Penne in this dish! Its cylindrical shape makes it the perfect vessel for soaking up all that beautiful, rich and creamy sauce. If you don’t have Penne pasta stored in your pantry or can’t find it at your local grocer, you can simply substitute it with Rigatoni, Rotini, small Conchiglie (shell pasta) or Macaroni for best results. You don’t want that delicious sauce to go to waste!
Tone Down the Heat: The creamy tomato sauce is delicious on a stand-alone basis but the red pepper flakes give it a little oomph. If you're not a fan of spicy food, then don't fret! You can still enjoy this delicious dish by reducing the crushed red pepper flakes used in this recipe to 1/4 tsp (or just a pinch) or omitting them all together.
It's Raining Onions: If you have a pantry full of onions, feel free to substitute the 3 shallots in this recipe with 1 finely chopped medium white, yellow or red onion.
Fresh is Where it’s At: Nothing quite compares to freshly grated Parmesan cheese! It’s rich, nutty and too savoury for words. At your local grocer, you’ll find pre-grated Parmesan cheese and the shelf-stable varieties but, I highly recommend buying a piece of fresh Parmesan and doing the grating on your own. It makes a world of a difference. Once you try freshly grated, you’ll never go back!