This Spicy Penne with Tomatoes and Havarti is a perennial favorite at our house! Family-friendly and an easy, delicious entree!
The tasty penne pasta recipe is mixed with gooey cheese, tomatoes, black olives plus basil and red pepper flakes for an out of the ordinary meatless entree.
Spicy Penne with Tomatoes and Havarti
I recall the first time I made this Spicy Penne with Tomatoes and Havarti almost two decades ago. Bill came home from work, inquiring about dinner as is his routine. When I shared the name of this pasta dish, he grew quiet before asking, “Are you serving me fish???” His culinary vocabulary grew by two new words that day. Penne is a tubular type of pasta. Havarti is a creamy Danish cheese. Neither are fish. Lesson completed. But soon this became one of those pasta dishes that is a regular on our menu. Delicious, comforting and adored by the whole family.
Easy Pasta Recipe
Kraft Deluxe or even this Copycat Panera Mac and Cheese are the sorts of pasta dishes Katie adores. But this spicy penne pasta recipe quickly became a family favorite, especially with the pasta-loving daughter. She often requests this “spicy mac and cheese” for her birthday dinner and it makes the rounds every Lent when we need a vegetarian pasta recipe. Easy Pasta Recipes are a favorite of the cook, too!
How to Make Easy Pasta Dishes
There’s a simple formula to make easy pasta dishes like this penne pasta recipe.
First, make a flavorful sauce. This spicy pasta sauce is made of tomatoes, onions, garlic, basil, red pepper flakes, and chicken broth. Easy to find ingredients, that combine to make a tasty sauce.
Next, cook the pasta properly. Bring the water to a full boil, then add a good tablespoon or more or so of salt. The water should be briny like seawater for the best tasting pasta.
Also, use a large pan with enough water to cover the pasta. Cook until the pasta is al dente or to the tooth, meaning it is a minute or two undercooked so as not to get mushy when baked in the oven. Most pasta boxes give you the timing for cooking pasta al dente.
Make sure the water is boiling continuously. Also, stir occasionally so the pasta does not clump together. Drain and mix with the pasta sauce.
Finally, mix in the other ingredients, like cheese, olives, peppers, mushrooms, depending on the recipe. This is where there is an opportunity to tweak the recipe. Mozzarella can replace the Havarti. Black olives can be omitted if your family does not approve. Top with real Parmesan cheese if desired and bake as directed.
More Meatless Meals You Might Enjoy:
- Tortilla Pizzas with Rosated Red Peppers from Cravings of a Lunatic
- Chili Relleno Casserole
- Spinach Stuffed Pasta Shells
- Eggplant Rollatini
- Pizza Margarita
- More Meatless Recipes
- 3 tablespoons olive oil
- Large onion, chopped
- 2 cloves garlic, chopped
- 3 28-ounce cans whole tomatoes, drained and chopped
- 2 teaspoons dried basil
- 1/2-1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 cup chicken broth
- 1 pound penne pasta
- 10 ounces Havarti cheese, shredded
- 1/3 cup grated Parmesan
- 1/2 cup sliced black olives
- Fresh basil, chopped, for garnish (optional)
- Heat olive oil in a large pot. Saute onion and garlic till onion is translucent. Add tomatoes, basil, crushed red pepper flakes, and salt. Stir well. Add broth and bring to a simmer. Cook till liquid is reduced. Check for seasonings and add more pepper flakes and salt if needed.
- Cook pasta in well-salted water according to package instructions. Drain well and mix into tomato sauce. Add Havarti and toss till well combined. Pour into a large, greased baking dish. Sprinkle with Parmesan, then olives. Bake at 350º for about 20 minutes, till hot and bubbly. Sprinkle with basil if desired.
!Adapted from American Favorites by Betty Rosbottom
Amount Per Serving: Calories: 494Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 52mgSodium: 1019mgCarbohydrates: 45gFiber: 7gSugar: 12gProtein: 21g