Spicy Pepper Penne

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  • 1/4 cup olive oil
  • 3 red bell peppers, cored and cut into 3 x 1/4-inch strips
  • 2 large onions, diced
  • 2 large cloves garlic, crushed
  • 1 teaspoon salt
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 3/4 teaspoon TABASCO® brand Original Red Sauce
  • 1/2 cup heavy cream or half-and-half
  • 1 pound dry penne pasta, cooked according to package instructions
  • 3/4 cup grated Parmesan or Romano cheese


Heat olive oil in a large skillet over medium heat. Add red peppers, onions, garlic and salt and sauté 5 to 8 minutes or until vegetables are tender-crisp, stirring occasionally.

Add chicken broth, peas, and TABASCO® Sauce and bring to a boil; reduce heat to low and simmer 5 minutes, uncovered, until vegetables are tender, stirring occasionally.

Place half of red pepper mixture in a food processor or blender and puree; return to skillet. Over low heat, add cream and heat through. Toss sauce with hot pasta and top with cheese.

Makes 6 servings.

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