# What You'll Need:
→ Pasta
01 - 12 ounces 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 ounces canned diced tomatoes
→ Seasonings
07 - 2 tablespoons olive oil
08 - 2 teaspoons Italian seasoning
09 - 1½ teaspoons crushed red pepper flakes
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
→ Finishing Touches
13 - ⅓ cup grated Parmesan cheese, plus extra for serving
14 - 2 tablespoons chopped fresh parsley or basil
15 - Zest of ½ lemon (optional)
# How To Make:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped red onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and thinly sliced red bell pepper, cooking for an additional 2 minutes until fragrant.
03 - Add diced tomatoes with their 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 to a simmer. Cook 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 lemon zest, if using. Adjust seasoning as needed.
06 - Plate the pasta and garnish with chopped fresh parsley or basil and additional Parmesan cheese as desired.
