• Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings


  • 1 pound Alessi Organic PenneAdd
  • 1 tablespoon Alessi Extra Virgin Olive Oil
  • 3 tablespoons butter
  • 1 teaspoon Alessi Garlic PureeAdd
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1/4 cup flour
  • 2 cups milk
  • 1 7.5oz jar Alessi Fire Roasted Red Pepper, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese


Cook penne according to package directions. Drain and toss with olive oil to prevent sticking.

In a heavy bottomed saucepan over medium heat, melt butter. Stir in garlic puree and season with salt and pepper. Stir in flour until blended and whisk milk in gradually. Bring to a boil and stir in peppers and cheeses. If sauce becomes too thick, add more milk until desire consistency is reached.

Stir penne into sauce and evenly coat.