Basil Habañeros Marinara Penne Pasta

Name: Basil Habañeros Marinara Penne Pasta
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1 medium fresh habanero pepper, chopped; 1 teaspoon dry oregano; 2-3 cloves garlic, finely minced; 2 14 ounce cans plum (Roma) tomatoes, hand crushed or diced with hard cores removed; 1/2 cup fresh basil leaves, tightly rolled and sliced into thin ribbons (reserve some as garnish); 16 ounces penne pasta, cooked al dente; for garnish, Parmesan Reggiano cheese, freshly grated; to taste, salt and freshly ground black pepper

Hot and spicy!

Submitted by: Master Chef Carlo from Sugar Land, TX
Yield: 4 Servings

Spices

Featured in this Recipe

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium fresh habanero pepper, chopped
1 teaspoon dry oregano
2-3 cloves garlic, finely minced
2 14 ounce cans plum (Roma) tomatoes, hand crushed or diced with hard cores removed
1/2 cup fresh basil leaves, tightly rolled and sliced into thin ribbons (reserve some as garnish)
16 ounces penne pasta, cooked al dente
for garnish, Parmesan Reggiano cheese, freshly grated
to taste, salt and freshly ground black pepper

Preparation Instructions:

Heat oil in a large saucepan over medium heat. Add onions and pepper and cook until both are softened, about 4 to 5 minutes. Add garlic and cook for 30 seconds. Add tomatoes, oregano, salt and pepper and cook over medium heat, uncovered, for 20 minutes.

Toss the sauce with the pasta. Add basil and toss several times.

Remove from heat and serve immediately. Top with basil, and season to taste with salt, pepper, and freshly grated Parmesan Reggiano cheese.

More About This Recipe

Be very careful in handling the Habañero peppers. I wear latex gloves. You can substitute green bell peppers for Habañero peppers, for a traditional Marinara sauce. Visit my site at "www.CookingWithCarlo.com". Leave off the parmesan for a vegan recipe.

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Comments

Based on 1 reviews

Customer Reviews

Carrie Sanchez

We loved this sauce as we lIke spicy. Followed the recipe exactly and was surprised by the depth of flavor for a quick sauce. It’s now my go to marinara sauce, a keeper. Thanks Chef Carlo

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