Wednesday, November 9, 2011

Spicy Tomato Skillet Pasta

Sometimes the most simple meals are the best. I think that's why Italian food is so amazing. It's simple ingredients combined to form complex flavors. Since I make a lot of Italian food I tend to have many staples in my kitchen. When I don't feel like cooking I often throw some of this and some of that together in one skillet and just see how it goes. This was an example of such a meal. Best of all this came out truly awesome. I have been really enjoying spicy food lately so I loved this. John felt the heat was a bit intense, so definitely use less red pepper flakes if you aren't into spicy food. I think we can all also agree that the fact that this dish only uses one skillet (and the pot to cook the pasta) it's a nice, low-key meal.

Source: Stephanie Cooks Original


1 tsp. olive oil
2 cloves garlic
1 cup chicken broth
4 ounces frozen artichoke hearts, sliced and defrosted
1 zucchini, shredded
1 can diced tomatoes
1/4 cup marsala wine (can sub red or white wine)
1/4 tsp. red pepper flakes (less if you want it mild)
1/2 tsp. onion powder
1/2 pound pasta, cooked

1- In a skillet heat the oil. Add the garlic and stir well. After 2-3 minutes add the chicken broth, artichokes, and zucchini. Stir well and cook over medium heat for 3-5 minutes.
2- Add the can of diced tomatoes, marsala wine, red pepper flakes, and onion powder.
3- Raise the heat and cook over high heat until the sauce begins to thicken. Season with salt and pepper. Add the pasta to the skillet and stir.
4- Keep the pasta and sauce cooking over high heat until the sauce thickens and coats the pasta. 
5- Serve with parmesan cheese, if desired. 


  1. any advice if I don't want to cook with wine?

  2. Jen- you can just use extra broth. Chicken broth can be subbed for wine. In this recipe it won't have any effect on the flavor.