Description
A quick and flavorful penne pasta dish featuring roasted red peppers and creamy goat cheese, enhanced with garlic, red pepper flakes, and fresh basil for a perfect balance of savory and spicy notes.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
Sauce and Flavorings
- 2 tablespoons olive oil
- 1 large roasted red pepper, sliced
- 4 ounces goat cheese, crumbled
- 1 teaspoon garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until it is al dente, then drain and set aside.
- Sauté Garlic: In a pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- Cook Red Peppers: Add the sliced roasted red pepper to the pan and cook for 3-4 minutes, allowing the flavors to meld and the peppers to warm through.
- Combine Ingredients: Stir in the cooked penne pasta, crumbled goat cheese, and red pepper flakes into the pan. Mix well until the goat cheese starts to melt and coat the pasta evenly.
- Add Fresh Basil and Season: Remove the pan from heat. Stir in the chopped fresh basil, then season the dish with salt and pepper to taste. Serve immediately.
Notes
- Use pre-roasted red peppers from a jar or roast your own by broiling fresh red peppers until charred, then peeling off the skin.
- Adjust red pepper flakes to your preferred spice level.
- For a gluten-free option, substitute penne pasta with gluten-free pasta.
- Serve with a side salad or garlic bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
