Ingredients

The following ingredients have 4 Servings
  • 1 pound dried penne pasta
  • 3 tablespoons olive oil (divided)
  • 1/2 yellow onion (thinly sliced)
  • 5 stalks broccoli rapini (1 cup when coarsely chopped)
  • 16 ounce jar of Roasted Red Peppers (drained)
  • 5 garlic cloves (minced)
  • 1/3 cup Parmesan cheese (plus more to finish)
  • 5 basil leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt

Instruction

  • Bring a pot of well-salted water to a boil in a large pot over high heat. Cook the pasta according to package directions.
  • Heat 1 tablespoon of oil in a medium sauté pan over medium heat. Add the onions and cook for 1 minute. Trim the ends from the rapini and slice the stalks into thin discs about 1/4" thick and add to the onion. When the onion and rapini stalks are almost tender, about 10 minutes, add the leaves and cook an additional 3 minutes.
  • Meanwhile, in the bowl of a food processor or blender, add the peppers, garlic, cheese, basil leaves, salt, and pepper. Blend until pureed, then stream in 2 tablespoons of oil so that the mixture comes together.
  • Combine the cooked penne, onions and rapini in a large bowl. Add the red pepper sauce and toss to coat. Serve with additional Parmesan if desired.