Fiery Italian pasta with red pepper flakes, herbs, and tomato, cooked together in one pot for rich flavors.
# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
02 - 4 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 medium red onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, thinly sliced
06 - 14 oz canned diced tomatoes, with juices
→ Seasonings
07 - 2 tbsp olive oil
08 - 2 tsp Italian seasoning
09 - 1½ tsp crushed red pepper flakes, adjust to taste
10 - 1 tsp smoked paprika
11 - 1 tsp salt, or to taste
12 - ½ tsp freshly ground black pepper
→ Finishing Touches
13 - ⅓ cup grated Parmesan cheese, plus extra for serving
14 - 2 tbsp chopped fresh parsley or basil
15 - Zest of ½ lemon (optional)
# How-To Steps:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add finely chopped red onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and thinly sliced red bell pepper. Cook for an additional 2 minutes until fragrant.
03 - Add canned diced tomatoes with juices, penne or rigatoni pasta, water or vegetable broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir thoroughly to combine.
04 - Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 12 to 14 minutes, stirring frequently, until pasta is al dente and most liquid has evaporated.
05 - Remove from heat. Stir in grated Parmesan cheese and optional lemon zest. Adjust seasoning as needed.
06 - Serve immediately, garnished with chopped fresh parsley or basil and extra Parmesan cheese.
