Basil Habañeros Marinara Penne Pasta
Spicy basil and habanero marinara tossed with penne. Tips for handling peppers, substitutions, vegan option, and reheating.
Hot and spicy!
Submitted by: Master Chef Carlo Morelli from Sugar Land, TX
Yield: 4 Servings
- Make a quick spicy marinara by sautéing onion and habanero, adding canned tomatoes, simmering 20 minutes, and tossing with al dente penne.
- Handle habanero peppers with care: wear gloves, avoid touching your face, and remove seeds and membranes to cut heat.
- Adjust heat and texture by swapping peppers, using reserved pasta water to loosen sauce, and skipping cheese for a vegan dish.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How do I handle habanero peppers safely?
Wear disposable gloves, avoid touching your face or eyes, and wash hands and utensils thoroughly after use. If you need less heat, remove the seeds and white membranes before chopping.
How can I make the sauce less spicy?
Remove seeds and membranes, use only part of a habanero or substitute with a milder pepper, add more tomatoes, or stir in a little sugar. Dairy like cream or grated cheese also tames heat but is not vegan.
Can I make this recipe vegan?
Yes. Omit the Parmesan or use a vegan grated cheese. The rest of the sauce is plant based if you use only olive oil and canned tomatoes.
How do I fix sauce consistency if it is too thick or thin?
To thin, stir in a few tablespoons of reserved pasta water until you reach the texture you want. To thicken, simmer uncovered a bit longer to reduce excess liquid.
Can I use fresh tomatoes instead of canned?
Yes. Peel, core, and roughly chop ripe tomatoes. You will likely need to simmer longer so the sauce concentrates and the texture becomes saucy.
How should I store and reheat leftover sauce?
Cool completely, refrigerate in a sealed container up to 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of water or pasta water, or thaw overnight in the fridge before reheating.
What pasta and cooking tips give the best result?
Cook penne to al dente and save some pasta water. Toss hot pasta with the sauce off the heat so the sauce clings to the pasta. Finish with torn basil and freshly grated Parmesan or a vegan substitute.
How do I handle habanero peppers safely?
Wear disposable gloves, avoid touching your face or eyes, and wash hands and utensils thoroughly after use. If you need less heat, remove the seeds and white membranes before chopping.
How can I make the sauce less spicy?
Remove seeds and membranes, use only part of a habanero or substitute with a milder pepper, add more tomatoes, or stir in a little sugar. Dairy like cream or grated cheese also tames heat but is not vegan.
Can I make this recipe vegan?
Yes. Omit the Parmesan or use a vegan grated cheese. The rest of the sauce is plant based if you use only olive oil and canned tomatoes.
How do I fix sauce consistency if it is too thick or thin?
To thin, stir in a few tablespoons of reserved pasta water until you reach the texture you want. To thicken, simmer uncovered a bit longer to reduce excess liquid.
Can I use fresh tomatoes instead of canned?
Yes. Peel, core, and roughly chop ripe tomatoes. You will likely need to simmer longer so the sauce concentrates and the texture becomes saucy.
How should I store and reheat leftover sauce?
Cool completely, refrigerate in a sealed container up to 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of water or pasta water, or thaw overnight in the fridge before reheating.
What pasta and cooking tips give the best result?
Cook penne to al dente and save some pasta water. Toss hot pasta with the sauce off the heat so the sauce clings to the pasta. Finish with torn basil and freshly grated Parmesan or a vegan substitute.
We loved this sauce as we lIke spicy. Followed the recipe exactly and was surprised by the depth of flavor for a quick sauce. It’s now my go to marinara sauce, a keeper. Thanks Chef Carlo