Directions

Rich, nutty, hearty: this penne bake is an outstanding menu item. In a food processor, pulse roasted red peppers, garlic cloves, toasted slivered almonds, tomato purée, flat-leaf parsley, sherry vinegar, paprika, cayenne pepper, and olive oil to make your sauce, then combine with cooked penne rigate. Top with almonds and shredded Friulano cheese, then let it melt.