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Penne Rigate Recipes

Spicy Thai Penne

Main Dish
Makes 6 Servings
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
recipe image

By Chef Antonio Cecconi

Thai peppers are tiny, spicy and full of flavor. If you would like to bring down the heat a bit in this dish omit a portion of the peppers. If you like it spicy, two of these firecrackers are quite a kick.

Made with

Penne Rigate


  • 1 box Dreamfields Penne Rigate
  • 3 tablespoons peanut oil
  • 2 tablespoons fresh mint leaves
  • 2 small Thai peppers
  • 1 tablespoon fresh cilantro leaves (plus 1 tablespoon for garnish)
  • 1/4 cup cucumber diced into 1/3-inch pieces
  • 1/2 cup hearts of palm in brine drained
  • 2 tablespoons unsalted peanuts chopped, divided
  • 1 teaspoon lemon zest
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice


  1. Cook pasta according to package directions.
  2. Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and cilantro 3 minutes, stirring often.
  3. Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest. Pour in water, soy sauce and lemon juice. Cover and cook 5 minutes.
  4. Drain pasta and add to pan. Toss well and cook 3 minutes longer over high heat. Top with garnish of cilantro and peanuts.

Nutrition Facts

288 Calories

48g Carbohydrates

2g Saturated Fat

534mg Sodium

5g Fat

18g Protein

22mg Cholesterol

6g Dietary Fiber

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