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Penne Rigate Recipes

Spicy Penne

Main Dish
Makes 6 Servings
Prep Time
20 minutes
Cooking Time
25 minutes
Total Time
45 minutes

Made with

Penne Rigate


  • 1 box Dreamfields Penne Rigate
  • 1 tablespoon olive oil
  • 1 cup yellow onion minced
  • 4 carrots peeled and chopped
  • 8 ounces mushrooms chopped
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup red wine
  • 1 can whole tomatoes with juice 28 ounces
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup freshly chopped basil leaves
  • shredded Parmesan cheese optional
  • fresh basil optional


  1. Cook pasta according to package directions. Reserve 1/2 cup cooking liquid before draining; set aside.
  2. Meanwhile, heat olive oil in large skillet over medium heat until hot. Add onion, carrots and mushrooms; cook 8 to 10 minutes or until vegetables are soft. Add salt, oregano, red pepper flakes and pepper. Stir in wine; cook about 5 to 8 minutes or until liquid is reduced by half, scraping up any browned vegetable bits on bottom of pan.
  3. Crush tomatoes with hands and add them along with juice to skillet. Simmer 10 minutes, stirring often.
  4. Remove skillet from heat. Add cooked pasta and 1/4 cup of the reserved cooking liquid, the Parmesan cheese and basil; toss to combine. If sauce is too thick, thin with a little more of reserved cooking liquid. Transfer to large serving dish. Garnish with additional Parmesan cheese and basil, if desired.

Nutrition Facts

320 Calories

1g Carbohydrates

1g Saturated Fat

450mg Sodium

5g Fat

12g Protein

2mg Cholesterol

10g Dietary Fiber

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