Photo of Penne with Sweet Bell Peppers by WW

Penne with Sweet Bell Peppers

Total Time
35 min
15 min
20 min
The sauteed peppers and onions lend a sweet, silkiness to the homemade pasta sauce, Swap in whole wheat pasta or zoodles if you prefer.


Uncooked penne pasta

¾ pound(s)

Olive oil

2 tsp

Sweet red pepper(s)

1 large, chopped

Yellow pepper(s)

1 large, chopped

Uncooked onion(s)

1 small, chopped


3 medium clove(s), minced

Canned crushed tomatoes

28 oz

Table salt

½ tsp

Black pepper

¼ tsp


¼ cup(s), fresh, chopped (plus extra for garnish)

Grated Parmigiano-Reggiano

3 Tbsp


  1. Cook penne according to package directions. Drain, reserving 1 cup pasta cooking water.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add bell peppers and onion and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  3. Add tomatoes, salt, and pepper and bring to boil. Reduce heat and simmer, stirring occasionally, until thickened slightly, about 10 minutes. Add pasta to skillet and cook just until heated through, about 2 minutes, adding reserved pasta water, a few tablespoons at a time, as needed to moisten. Remove from heat and stir in chopped basil.
  4. Divide pasta evenly among 6 bowls and sprinkle evenly with cheese. Garnish with basil leaves, if using.
  5. Serving size: about 1 cup pasta, ½ cup sauce and 1½ tsp cheese