Penne Pasta With A Gingery Pimento-Tomato Sauce
Pimento is my hubby’s favourite pepper ever and it’s also really great for cooking because it adds a nice depth to the taste of a dish (it’s far more flavourful than a bell pepper) along with a vivid red colour. For all these reasons, it is the perfect choice for a pasta sauce.
Today’s speedy dish only took about 30 minutes to make (that’s one of the great things about pasta!) so you can give it a try next time you’ll have to be out the door within the hour.
And since this is, as usual, my concoction, I’m also sharing it with the Original Recipes Round-Up. If you have a recipe that you created yourself and you feel that others should know about it, you only have 5 days left to make it to this month’s round-up so hurry up and let us indulge in your delicious creation 
Ingredients (for 2 servings)
- 250 g durum wheat penne pasta
- 2 green onions (greens only)
- 210 g crushed tomatoes (canned)
- 1 giant Super Red Pimento pepper
- 1 small handful of fresh parsley (save some for garnish)
- 4 Tbsp cream
- 3 Tbsp Feta – crumbled
- 2 Tbsp EVOO (extra virgin olive oil)
- 1 Tbsp finely chopped ginger
- 1 splash of soy sauce
- Salt – to taste
- Freshly ground pepper mix (red, white, green and black) – to taste
Directions
Heat the olive oil in a small heavy-bottomed saucepan. Remove the top, seeds, and membranes of the pimento pepper and slice into thin strips. Toss them into the saucepan and let them soften on low-medium heat for about 10-15 minutes (if your strips soften quicker, there’s no need for you to wait 10-15 minutes), stirring every now and then.
In the meantime you can peel the ginger with a spoon, then finely chop the peeled ginger.
Begin cooking the pasta according to package directions.
Add the chopped ginger to the saucepan and give it another stir. Sauté for 2-3 minutes then toss in the crushed tomatoes. Add the soy sauce and season with salt and freshly ground pepper mix and stir again.
Chop up the green parts of 2 green onions and add them to the sauce. Simmer on low heat, partially covered, for 5 minutes. You might need to add 2-3 Tbsp of water during these 5 minutes (to keep a sauce-like consistency), depending on how watery your crushed tomatoes are. I didn’t need to so it all comes down to what brand you’re using.
Chop up the fresh parsley leaves and add them to the sauce. Let the sauce cook, partially covered, for another 2-3 minutes, then remove it from the flame and set aside.
Plate the cooked pasta, add some sauce on top then spoon 2 Tbsp of cream (per plate) on top of that. Crumble 1 ½ Tbsp of Feta on each plate, garnish with fresh parsley and serve.
Red goes well with pasta for sure! And that dish would go so well in my tummy!
Just reading the title of your post and I knew this would be a colorful and delicous meal. I like the use of whole wheat pasta-well done.
I use the same recipe except for the ginger; that’s a pretty adventurous touch!
Funnily, the left overs from last night’s pasta are what I’m eating right now! Will try the ginger addition next time.
Wow this looks super delicious.
Beautifuk colourtoo.
Love it
We don’t get these peppers here. I thought it was a tomato at first!
But the pasta looks absolutely delicious.
This literally made my mouth water. Like physically made it water. I just drooled on Bitty’s head.
Therefore, I’m going to have to whip this up after I get back from the dumb wedding.
That is a splendid pepper! I love this sauce– it’s so simple yet vibrantly flavorful.
I like how you said ‘giant super red’, that made me laugh. Good for morale too
Looks delicious….I would have never thought to add ginger to pasta…great idea
The ginger and soy sauce were a surprise to me but I imagine the ginger lent a freshness and the soy a saltiness. Plus the addition of feta, makes this a very international pasta indeed.
It’s beautiful! I love the color…this is a very original recipe!
Nice use of more of that feta! I love the feta-red pepper combo… and I’ll bet it’s even better with the pimento peppers.
I grew sheepnose pimentos this year (a first for me), so I’m thinking I might have to try this out!
All I can say is: Beautiful picture!
what a unique and phenomenal-sounding sauce! i typically don’t care for penne pasta, but drenched in this sauce i think i could tolerate it.
pasta looks really good and 30 minutes? can’ beat that!
beautiful blog! i love your photography! this pasta looks sooo colorful and beautiful!
Lovely dish Lore, full of colour and flavour.
so lovely… must taste awesome too…
Such a vibrant dish! I never use pimentos but I am going to look for them now that I see this recipe. Thanks, Lore
besides of that super red pimento, I love how the tiny bit of ginery, soy and feto do all the lovely twist!
That sounds really delicious and the photo is such a good one, you are making me drool here!
What a great combination. You have a little of everything here. I love pimentos too. It seems very international. You have Greek feta, asian ginger and soy, and European pimento and tomato.
I like this time-saving recipe. Looks yummy!!
Red is the colour for Pasta:-) Love the recipe, though I am not sure I have even had or seen Pimento. Beautiful pic.
I’m planning this for supper tonight. I truly have everything and I’m so crazy for ginger and tomato together. I’ll let you know how it goes.
Lovely dish Lore and love the colour of the red Pimento!
Rosie x
Interesting take on tomato sauce here. I adore all sorts of pasta dishes, so I’ll have to try this version with pimento. (The ginger and feta are just icing on the cake!) The photos are lovely, by the way.
So colorful. It’s almost too pretty to eat! Yum!
Can I have some? Please? The sauce looks amazing and so do the pictures.
My first time here This looks absolutely gorgeous!! I ahve never seen or used Fresh Pimento peppers. Only red bell peppers. I would love to use fresh ones if i knew where to find them.
What a great blog!