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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.
Fire-Roasted Fall Pasta
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
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!