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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
