Tomato and Chili Infused Italian Penne Pasta
Penne pasta tossed in a vibrant tomato sauce with fresh chili peppers that gives a hot and tangy flavor perfect for spice lovers. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, extra virgin olive oil, thinly sliced fresh garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400 g penne pasta
- 4 tbsp extra virgin olive oil
- 3 cloves, thinly sliced fresh garlic
- 1 medium, finely chopped red chili pepper
- 400 g canned crushed tomatoes
- 1 tsp dried oregano
- 10 leaves, torn fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, for serving grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 400 g penne pasta and cook for 11 minutes until al dente, then drain and set aside.
- Step 2: While pasta cooks, heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and 1 finely chopped red chili pepper, sautéing for 2 minutes until fragrant and garlic softens but does not brown.
- Step 3: Stir in 400 g canned crushed tomatoes and 1 tsp dried oregano. Simmer gently for 8 minutes until sauce thickens slightly and the flavors meld.
- Step 4: Season the sauce with 1 tsp salt and 1/2 tsp black pepper, then add the drained pasta and 10 torn fresh basil leaves. Toss well over low heat for 2 minutes until pasta is evenly coated.
- Step 5: Serve hot topped with 1/2 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Chili Infused Italian Penne Pasta take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Chili Infused Italian Penne Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Tomato and Chili Infused Italian Penne Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Chili Infused Italian Penne Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato and Chili Infused Italian Penne Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
