Bold Italian pasta simmered with herbs, red pepper flakes, and Parmesan for a spicy, vibrant meal.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or rigatoni
02 - 4 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 medium red onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, thinly sliced
06 - 14 oz canned diced tomatoes
→ Seasonings
07 - 2 tbsp olive oil
08 - 2 tsp Italian seasoning
09 - 1½ tsp crushed red pepper flakes
10 - 1 tsp smoked paprika
11 - 1 tsp salt
12 - ½ tsp freshly ground black pepper
→ Finishing Touches
13 - ⅓ cup grated Parmesan cheese
14 - 2 tbsp chopped fresh parsley or basil
15 - Zest of ½ lemon (optional)
# Step-by-Step Guide:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped red onion and cook for 2 to 3 minutes until softened.
02 - Stir in the minced garlic and thinly sliced red bell pepper. Cook for an additional 2 minutes until fragrant.
03 - Add canned diced tomatoes with their juices, pasta, water or broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and freshly ground black pepper. Stir thoroughly to combine.
04 - Bring mixture to a boil, then reduce heat to a simmer. Cook uncovered for 12 to 14 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed.
05 - Remove from heat. Stir in grated Parmesan cheese and lemon zest if desired. Adjust seasoning to taste.
06 - Plate the pasta hot, garnished with chopped fresh parsley or basil and additional Parmesan cheese as preferred.
