RCI-ND.002.0105.001
Penne Rigate all Tricolore
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.
Prep30 min
Cook120 min
Total150 min
Servings4
Difficultyintermediate
Ingredients
- Dreamfields™ penne rigate (one box)16 ounces
- 2 tablespoons
- ¼ cup
- garlic2 clovesminced
- 1 teaspoon
- fresh mushrooms8 ouncessliced
- ¼ cup
- ¼ cup
- (8-ounces) jar roasted pepper strips1 unitdrained
- prepared Alfredo sauce1 cup
- 1 cup
Method
1
Bring a large pot of salted water to a boil and add the Dreamfields™ penne rigate, stirring occasionally to prevent sticking.
12 minutes
2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
3
Add the chopped red onion and minced garlic to the skillet, stirring frequently until softened and fragrant, about 2–3 minutes.
4
Stir in the crushed red pepper flakes, then add the sliced fresh mushrooms and sauté until they release their moisture and begin to brown, approximately 5 minutes.
5
Add the drained roasted pepper strips to the skillet and stir to combine with the mushroom mixture.
6
Drain the cooked penne rigate in a colander, reserving ½ cup of pasta water.
7
Reduce the skillet heat to medium and stir in the prepared Alfredo sauce, adding reserved pasta water as needed to reach desired consistency.
8
Add the cooked penne to the skillet and toss gently until the pasta is evenly coated with sauce.
9
Remove the skillet from heat and fold in the fresh basil, fresh parsley, and freshly grated Parmesan cheese until well distributed.
10
Divide the pasta among four serving bowls and serve immediately, offering additional Parmesan cheese at the table if desired.