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Penne with Red Pepper Sauce and Broccoli

"A delicious combination of red pepper sauce, fresh basil, almonds, broccoli florets, and pasta."
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servings 685 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 685 calories; 23.2 g fat; 101 g carbohydrates; 23.7 g protein; 6 mg cholesterol; 435 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 53
  1. 80 Ratings

Most helpful positive review

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 an...

Most helpful critical review

Really not great

Most helpful
Most positive
Least positive

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 an...

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 resul...

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.

I read most of the reviews on 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 ...

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....

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...

Really not great

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 ...

Very yummy and interesting to have a red sauce with no tomatoes in it. A nicely balanced veggie meal that is very different from your standard boring pasta. Thank you for sharing!