Best 9 Penne With Onion Red Bell Peppers And Tomatoes Recipes

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Penne with onion, red bell peppers, and tomatoes is a flavorful and vibrant dish that is perfect for a quick and easy weeknight meal. The combination of sweet tomatoes, crisp peppers, and aromatic onions creates a delicious sauce that perfectly coats the pasta. This dish is also incredibly versatile, as you can add other vegetables, proteins, or herbs to customize it to your liking. With its simple ingredients and bold flavors, penne with onion, red bell peppers, and tomatoes is a surefire hit that the whole family will enjoy.

Let's cook with our recipes!

PENNE PASTA WITH PEPPERS



Penne Pasta with Peppers image

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Provided by Donna Lasater

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 6

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g

RED PEPPER PENNE WITH CHERRY TOMATO PUTTANESCA



Red Pepper Penne with Cherry Tomato Puttanesca image

Puttanesca sauce, or "streetwalkers' sauce," is a favorite in our house, but the women that made this sauce famous (or infamous) probably didn't have to walk too many streets to lure in their customers. They simply put the ingredients for this sauce in clay pots and let the sauce bake in the windows of their houses all day before tossing the tomato and anchovies with pasta. No one knows if the men came in for the ladies or the sauce--my bet is they had hopes of getting truly lucky and enjoying both. Regardless of its history, you do feel naughty when you eat this spicy, salty, wildly delicious concoction.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup olive oil
8 to 12 good-quality anchovy fillets
6 large cloves garlic, thinly sliced or chopped
2 small fresh red finger chiles, finely chopped
1/2 cup dry vermouth
2 pints cherry tomatoes
1/2 cup oil-cured pitted black olives
1/4 cup capers
A few fresh basil leaves, torn
Chicken stock, as needed
1 pound bucatini or red pepper penne
1 cup loosely packed fresh flat-leaf parsley tops, finely chopped
1/4 cup grated Parmesan

Steps:

  • In a large skillet, heat the oil (4 turns of the pan) over medium heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the garlic and chiles and stir for 2 minutes. Add the vermouth.
  • Add the cherry tomatoes to the skillet, then add the olives and capers. Add the basil and simmer over medium-low heat for 20 minutes to break down the tomatoes. Add chicken stock if liquid gets too low.
  • To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the sauce, starchy water, parsley, Parmesan and pasta.

PENNE WITH ITALIAN SAUSAGE AND PEPPERS



Penne with Italian Sausage and Peppers image

Add something tangy to your family's Italian dinner! Serve sausage and pepper cooked in tomato over your pasta - a wonderful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 9

1 (16-oz.) pkg. uncooked penne (tube-shaped pasta)
1 teaspoon dried basil leaves
6 hot or spicy Italian sausage links (about 1 1/2 lb.)
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
1 onion, cut into 1/2-inch pieces
1 1/2 cups diced Italian plum tomatoes
1 (15-oz.) can Italian-style tomato sauce
1 oz. (1/4 cup) shredded fresh Asiago cheese

Steps:

  • Cook penne in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Add basil; toss to coat. Cover to keep warm.
  • Meanwhile, heat large nonstick skillet over medium heat until hot. Add sausage links, bell peppers and onion; cook 6 to 8 minutes or until sausage links are browned, stirring occasionally.
  • Add tomatoes and tomato sauce; mix well. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until sausage links are thoroughly cooked and sauce is of desired consistency, stirring occasionally. Serve sauce over penne. Sprinkle with cheese.

Nutrition Facts : Calories 660, Carbohydrate 72 g, Cholesterol 80 mg, Fat 2, Fiber 5 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 10 g

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY



Penne With Tomato Sauce Pasta Recipe by Tasty image

Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
½ medium onion, finely diced
½ teaspoon red chili flakes
1 clove garlic, minced
14 oz crushed tomato, 1 can
salt, to taste
½ lb penne pasta

Steps:

  • Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
  • Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
  • Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams

SAUSAGE AND PEPPER PENNE



Sausage and Pepper Penne image

This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you.

Provided by Chelsey Carr

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 6

Number Of Ingredients 17

2 ½ cups dry penne pasta
4 ½ teaspoons coconut oil
1 pound smoked sausage (such as farmer's sausage), sliced
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 (8 ounce) package mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
  • Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
  • Drain pasta and spoon onto plates and top with sauce mixture.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 85.3 g, Cholesterol 49.2 mg, Fat 22.3 g, Fiber 6.6 g, Protein 26.6 g, SaturatedFat 9.4 g, Sodium 1662.5 mg, Sugar 12.7 g

PENNE WITH SAUSAGE, TOMATO, RED PEPPER IN CREAM SAUCE



Penne With Sausage, Tomato, Red Pepper in Cream Sauce image

This is something I came up with when I didn't allow myself enough time to prepare dinner. The meat and veggies were supposed to be a filling for a stromboli, then I ended up using it for this pasta dish instead. It turned out to be a delicious dinner treat! You can change to ground beef, other peppers, pasta or a different cheese.

Provided by VickyJ

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb sweet Italian sausage, casings remove and crumbled
1/2 cup diced onion
3 garlic cloves, minced
1/2 cup diced red bell pepper
1 (28 ounce) Italian plum tomatoes, drained and coarsely chopped
1 1/2 cups whipping cream
1/2 teaspoon salt
1 -2 teaspoon italian seasoning
12 ounces penne pasta
freshly grated parmesan cheese

Steps:

  • Heat oil in a large heavy skillet over medium heat. Add sausage, onion and garlic. Cook until sausage is no longer pink and onion is translucent, stirring frequently.
  • Add bell pepper, tomatoes, cream, salt, and Italian seasoning. Simmer until mixture thickens slightly.
  • Cook pasta in a large pot of boiling water until tender.
  • Toss sauce with pasta, Parmesan cheese, if desired.

ROASTED TOMATO AND PANCETTA PENNE



Roasted Tomato and Pancetta Penne image

Salty pancetta adds a deliciously meaty bite to this roasted tomato sauce that comes together quickly for a satisfying weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

2 pints cherry tomatoes
1 thinly sliced large red onion
1 tablespoon olive oil
1/2 teaspoon red-pepper flakes
4 ounces thinly sliced pancetta
3/4 pound penne
1/2 cup chopped parsley

Steps:

  • On a rimmed baking sheet, toss tomatoes with onion, oil, and red-pepper flakes; season, and top with pancetta. Roast at 450 degrees until tomatoes burst, 20 minutes, rotating pan once. Cook pound penne, reserving 1/4 cup pasta water. Toss penne with tomato mixture, parsley, and pasta water; season.

PENNE WITH YELLOW PEPPERS AND CAPERS



Penne with Yellow Peppers and Capers image

Time 40m

Yield Makes 4 (main course) servings

Number Of Ingredients 10

2 tablespoons olive oil
3 yellow, red, or orange bell peppers, cut lengthwise into 1/4-inch-thick strips
1 large onion, cut lengthwise into 1/4-inch-thick slices
2 garlic cloves, minced
3 anchovy fillets, rinsed and chopped
3 tablespoons capers, rinsed and chopped
1 teaspoon white-wine vinegar
12 oz dried penne (preferably ridged)
1/4 cup chopped fresh basil
Accompaniment: grated parmesan

Steps:

  • Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then add bell peppers, onion, garlic, and anchovy. Lower heat to moderately low and cook, covered, stirring occasionally, until vegetables are very tender and lightly browned, 15 to 20 minutes. Stir in capers and vinegar.
  • Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup cooking water. Add pasta to pepper mixture and toss, adding enough cooking water for sauce to coat pasta. Season with salt and pepper and toss with basil.

PENNE WITH ONION, RED BELL PEPPERS AND TOMATOES



Penne With Onion, Red Bell Peppers and Tomatoes image

Make and share this Penne With Onion, Red Bell Peppers and Tomatoes recipe from Food.com.

Provided by Phil Franco

Categories     Penne

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
yellow onion, thinly sliced
5 large red bell peppers (about 2 pounds)
1 lb tomatoes, seeded and diced
salt & freshly ground black pepper
2 -3 tablespoons balsamic vinegar (optional)
1 lb penne rigate or 1 lb pasta shells

Steps:

  • Heat 1/3 cup of olive oil in a large skillet over medium heat.
  • Add pancetta and cook, stirring, until golden, 2 to 3 minutes.
  • With a slotted spoon transfer pancetta to a plate.
  • Place skillet back on medium heat.
  • Add onion, cook, stirring, 2 to 3 minutes then add peppers.
  • Cook, stirring, until peppers begin to color and soften, 5 to 6 minutes.
  • Return pancetta to skillet, add tomatoes and season with salt and pepper.
  • Reduce heat to medium-low and cook uncovered, stirring occasionally, until peppers are tender and juices in skillet have thickened, 15 to 20 minutes.
  • Add a little water or broth if juices should reduce too much.
  • Taste and adjust seasoning and turn heat off. Makes 2 and 1/2 to 3 cups of sauce.
  • Cook pasta in plenty of salted boiling water until 'al dente'.
  • Put skillet back on medium heat.
  • Add remaining olive oil.
  • Stir to blend.
  • Drain pasta and add to skillet with sauce.
  • Season lightly with salt.
  • Mix quickly over low heat until pasta and sauce are well combined.
  • Taste, adjust seasoning and serve.
  • That's it!

Nutrition Facts : Calories 745.6, Fat 29.6, SaturatedFat 4.1, Sodium 21.3, Carbohydrate 101.9, Fiber 9.3, Sugar 14.6, Protein 17.9

Tips:

  • Use ripe, flavorful tomatoes. This will give your sauce the best flavor.
  • Don't overcrowd the pan. If you do, the vegetables will steam instead of sautéing.
  • Cook the vegetables until they are softened but still have a little bit of crunch. You don't want them to be mushy.
  • Season the sauce to taste. Add salt, pepper, and other spices as needed.
  • Serve the pasta immediately, topped with grated Parmesan cheese.

Conclusion:

This penne with onion, red bell peppers, and tomatoes is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. The sauce is flavorful and the pasta is cooked to perfection. This dish is sure to please everyone at the table.

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