Spicy Tomato Cream Sauce with Gluten-Free Penne

This is a wonderfully flavorful vegetarian pasta dish that is smokey and spicy. The dish can be topped with Italian sausage, chicken, tempeh, or enjoyed as is.


1 Tb evoo

1 purple onion sliced thin

8 oz mushrooms sliced

1 TB Italian seasoning

5 cloves garlic, rough chopped

14 oz canned diced tomatoes

1 pint heavy cream

2 TB crushed red pepper flakes

1/2 Cup parmesan cheese

1 lb gluten-free penne

Put pasta on to boil. Saute garlic, onions, and mushrooms with evoo until carmelization just begins. Add tomatoes and stir to remove brown bits from the bottom. Heat to bubbling. Add red pepper flakes and cream. Stir and reduce heat to simmer. Simmer uncovered for 8-10 minutes until mixture is reduced nearly to 1/2.

Drain pasta well, do not rinse. Stir pasta into simmering sauce. Sprinkle in cheese and serve.


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