Penne with Mango Chile Sauce


Exotic and exciting flavor rich pasta - a surprising pasta meal - just wonderful!

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
6 servings


  • 1 (16 ounce) package dry penne pasta

  • 3 tablespoons vegetable oil

  • 1 mango - peeled, seeded and diced

  • 2 red onions, cut into strips

  • 1 small fresh red chile pepper, diced

  • 1 (14.5 ounce) can whole peeled tomatoes

  • ½ cup red wine

  • 1 bay leaf

  • 2 whole cloves

  • ½ cinnamon stick

  • salt to taste

  • 2 tablespoons honey

  • 1 ½ tablespoons red wine vinegar

  • 1 cup chopped fresh cilantro

  • 1 (4 ounce) can pitted black olives


  1. Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.

  2. Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.

  3. Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.

Nutrition Facts (per serving)

469 Calories
11g Fat
78g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 469
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 9%
Sodium 463mg 20%
Total Carbohydrate 78g 28%
Dietary Fiber 6g 23%
Total Sugars 15g
Protein 12g
Vitamin C 26mg 129%
Calcium 75mg 6%
Iron 4mg 23%
Potassium 403mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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