Penne with Veggies and Roasted Red Pepper Sauce

I decided to make a roasted red pepper sauce to serve with pasta and vegetables instead of the traditional tomato sauce.  The smoked paprika is tremendous flavor with the roasted red peppers.  This dish can also be served cold.


1 lb. box whole wheat penne
1 carton grape tomatoes, halved
1 15 oz. can artichoke hearts, packed in water
1 15 oz can black olives, drained & rinsed
1 large red onion, ¾ sliced, ¼ diced
1 bunch lacinato kale, chopped

4 large red peppers
½ t. smoked paprika
4 cloves garlic, minced
Salt & Pepper to taste


Clean peppers whole, and place on a baking sheet.  Place in the broiler on high heat.  Continue to rotate peppers when they begin to blacken or char until the entire pepper is mostly blackened.  Remove from broiler and place in a large bowl and cover with plastic wrap for 20 – 30 minutes.  Remove & discard the top and outer skin of the peppers along with any seeds.  Place in a food processor along with the smoked paprika, garlic and salt & pepper.  Process until sauce is well blended and set aside.

Prepare penne according to package directions.  Drain most all of the water once it is done cooking except for about 2 cups of pasta water.  Set aside in a large serving bowl.

Place the sliced onion in a large skillet.   Sauté the onion until it starts to brown and caramelize.  Remove from skillet and place in bowl with the pasta.

Place the kale in the same skillet with about 2 tablespoons of water.  Cook the kale until it becomes slightly wilted.  Remove from skillet and place in bowl with pasta and onions