Main Dish

Fire-Roasted Fall Pasta

November 5, 2013March 2, 2016 by Kelly Dedeaux

Do you have that one meal (or two) that you always seem to be craving? And when you make it, you make a LOT so you can enjoy the leftovers, too? For me, it’s this Fire-Roasted Fall Pasta. I absolutely LOVE. This. Pasta!!! Now, I normally really enjoy pasta dishes anyway – but this one is just BURSTING with flavor, and really warms you up inside during the cool fall months. I don’t only enjoy it in the fall, of course, but that’s when it’s absolutely the best, in my opinion!

Don’t let the name ‘Fire-Roasted’ scare you off – one of the ingredients is a Fire-Roasted sauce, but it’s mixed with other things that can mild it down. So no worries – it can be as mild or as kickin’ as you’d like! This recipe is for a nice in-between.

Table of Contents

Fire-Roasted Fall Pasta

Ingredients
24 oz. Penne Pasta (we used whole wheat)
2 cups Fire-Roasted Tomato & Garlic Sauce (Classico Signature Recipes)
2 cups Heavy Cream
3 oz Pine Nuts (make sure they’re shelled)
1 cup Sundried Tomatoes, cut into little bites
1-2 tsp. Chili seasoning (like from the packets)
1/4 cup Parmesan Cheese, plus some for topping
Diced or sliced chicken, if desired

Directions
In a small saucepan, mix all of the ingredients (except Pasta and Chicken) and cook over medium-high heat until bubbling around the edges. Do not allow it to boil.

At the same time: Boil the pasta according to package directions.

Serve warm with the sauce over top. If desired, add chicken dices or slices for an even more flavorful and filling meal. Top with some extra Parmesan Cheese, if desired.

Notes: You CAN use other spicy-type red sauces, this was just my favorite! Add more or less Chili seasoning to adjust the heat!

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