# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni
02 - 4 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 medium red onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, thinly sliced
06 - 14 oz canned diced tomatoes with juices
→ Seasonings
07 - 2 tbsp olive oil
08 - 2 tsp Italian seasoning
09 - 1½ tsp crushed red pepper flakes
10 - 1 tsp smoked paprika
11 - 1 tsp salt, or to taste
12 - ½ tsp freshly ground black pepper
→ Finishing Touches
13 - ⅓ cup grated Parmesan cheese
14 - 2 tbsp chopped fresh parsley or basil
15 - Zest of ½ lemon (optional)
# Directions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add finely chopped red onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and thinly sliced red bell pepper; cook for 2 additional minutes until fragrant.
03 - Add canned diced tomatoes with juices, penne or rigatoni, water or vegetable broth, Italian seasoning, crushed red pepper flakes, smoked paprika, salt, and black pepper. Stir thoroughly to combine.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 12 to 14 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed.
05 - Remove from heat and stir in grated Parmesan cheese and optional lemon zest. Adjust seasoning to preference.
06 - Serve immediately, garnished with chopped fresh parsley or basil and extra Parmesan as desired.
