82 Ratings
  • 5 star values: 32
  • 4 star values: 31
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 0

A delicious combination of red pepper sauce, fresh basil, almonds, broccoli florets, and pasta.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.

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  • In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.

  • Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.

  • Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.

  • Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.

Nutrition Facts

685 calories; 23.2 g total fat; 6 mg cholesterol; 435 mg sodium. 101 g carbohydrates; 23.7 g protein; Full Nutrition


Reviews (55)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Very good! I couldn't follow this recipe exactly because my food processor was uncooperative. Unable to puree the vegetables I just tossed them with the other ingredients with wonderful results. This is designed to be served hot but cold leftovers the following day were delicious. Read More
(22)

Most helpful critical review

Rating: 2 stars
07/07/2009
This was good. Different but still good. My bf liked it I thought it was alright and my dad didn't care for it at all. I liked that it was something different I am not a fan of red sauces but the vinegar and the red pepper almost made it taste too sweet. Very odd texture too. I wouldn't make again. I have made other red pepper sauces and they have been alot better. The only good part of this recipe is if you use fresh basil that saves the dish. Read More
(5)
82 Ratings
  • 5 star values: 32
  • 4 star values: 31
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
02/03/2004
I love this recipe. I am married to an Italian (green card Italian not Mamma Leoni from Brooklyn Italian) and he is always impressed when I make this dish. The almonds are a special touch and it always helps to have fresh fresh fresh ingredients. My kids don't like peppers as a general rule so I never intended to make it for them. It looks like there's cream added to the sauce because of the creamy pink color. Great way to fool those die-hards who refuse to eat anything that is 100% vegetarian. Read More
(35)
Rating: 5 stars
01/25/2004
Very good! I couldn't follow this recipe exactly because my food processor was uncooperative. Unable to puree the vegetables I just tossed them with the other ingredients with wonderful results. This is designed to be served hot but cold leftovers the following day were delicious. Read More
(22)
Rating: 4 stars
01/06/2004
The sauce really is tasty although I would be inclined to add more garlic cayenne pepper and balsamic vinegar that it asks for because I found it a bit bland. Read More
(20)
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Rating: 4 stars
04/23/2009
I read most of the reviews on this...it came up as recipe of the day...I saw some..well most say 'bland' and had ideas to spice it up...adding more onion was one idea...garlic powder...well I left all the ingredients alone for one...adding more garlic cloves...total of 4...and I did take the suggestion of one reviewer of the red peppers...so I roasted my two peppers and let them rest in a closed container so they could cool/ steam before I chopped them...Also...as the recipe said to puree all...I only roughly chopped my veggies...why do the work of a machine...one big change too was I added my spices while cooking my onions...and I can tell you my sauce is anything but bland...it has a big kick at the end....I think this is a good veg head recipe and if you add sausage or chicken it can fit anyone...thanks!:-) Read More
(14)
Rating: 5 stars
03/12/2009
Totally LOVED this recipe as with my husband and 8yr old son. Plates were polished cleaned with this recipe! All I added that was different was an extra tsp of vinegar instead of the suggested. I also didn't have fresh Parmesan so I used fresh Asiago instead. True it wasn't very 'saucy' but I don't particularly like pasta that's dripping with sauce. This was just the right amount of sauce for my taste. This dish will remain in my kitchen! Read More
(12)
Rating: 5 stars
02/17/2010
Added half of a cup of almonds instead of 1/4 cup used around 8 oz of pasta added double the garlic 6 ounces of olive oil 1/2 cup of cheese triple the pepper and around 3 ounces of milk at the end. Was wonderful! Read More
(9)
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Rating: 3 stars
02/08/2010
Really not great Read More
(9)
Rating: 4 stars
08/24/2007
I agree with the other reviewers who thought the sauce needed more flavor. I used altogether 1 t. salt and added 1 t. oregano and it was very good. I also used half the amount of pasta and added a can of white beans for more protein. It ended up being delicious! Read More
(9)
Rating: 3 stars
11/22/2010
While this dish sounded great on paper it was messy to make and only ok to taste. I thought that next time I might skipp the blending portion. This would save me clean up and make it not look like red lumpy baby poo. So I only kinda like this one. Read More
(8)