Penne Rigate with Roasted Red Pepper Sauce (Penne Rigate all Tricolore)

Serves 6
By Chef Antonio Cecconi

Spicy and creamy, this sauce is made up of ingredients that have all the colors of the Italian flag.

Ingredients:

16 ounces Dreamfields Penne Rigate (one box) 2 tablespoons olive oil 1/4 cup chopped red onion 2 cloves garlic, minced 1 teaspoon crushed red pepper flakes 8 ounces fresh mushrooms, sliced 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1 (8-ounces) jar roasted pepper strips, drained 1 cup prepared Alfredo sauce 1 cup freshly grated Parmesan cheese

Directions:

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. Cook 5 minutes.
3. Add roasted pepper strips. Stir in Alfredo sauce and bring to a boil. Lower the heat and simmer for 10 minutes.
4. Meanwhile, cook the pasta according to package directions; drain well.
5. Toss pasta in a bowl with sauce ingredients and top with fresh Parmesan cheese.

Nutritionals per serving - 6 servings:
CALORIES: 245
PROTEIN: 10 g
CARBOHYDRATES: 7 g
FAT: 17 g
SATURATED FAT: 9 g
CHOLESTEROL: 43 mg
SODIUM: 1010 mg
DIETARY FIBER: 2 g