Description Edit

Penne rigate with roasted red pepper sauce by Chef Antonio Cecconi. Spicy and creamy, this sauce is made up of ingredients that have all the colors of the Italian flag.

Ingredients Edit

Directions Edit

  1. In a large skillet over medium-high heat, heat olive oil and sauté onion, garlic and pepper flakes in olive oil for 5 minutes or until golden.
  2. Stir in mushrooms, basil and parsley.
  3. Cook 5 minutes.
  4. Add roasted pepper strips.
  5. Stir in alfredo sauce and bring to a boil.
  6. Lower the heat and simmer for 10 minutes.
  7. Meanwhile, cook the pasta according to package directions; drain well.
  8. Toss pasta in a bowl with sauce ingredients and top with fresh parmesan cheese.

Nutritional information Edit

Per serving:

  • Calories: 245 | protein: 10g | carbohydrates: 7g | fat: 17g | saturated fat: 9g | cholesterol: 43mg | sodium: 1010mg | dietary fiber: 2g
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