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Trader Joe’s Corn Penne Pasta

Trader Joe’s Corn Penne Pasta

The team at What's Good at Trader Joe's? reviews Trader Joe’s Corn Penne Pasta

What's Good at Trader Joe's?

Trader Joe’s Corn Penne Pasta

Nathan Rodgers, his wife Sonia, and their friend Russ Shelly and his wife Sandy set out almost two years ago to review the cult grocer's some 4,500 products for their site What's Good at Trader Joe's?, and so far they've covered more than 300 products. While the reviewers are fans of Trader Joe's, they take reviewing seriously — their first review was even negative. Here's their process:

• They rate products on a scale of one to 10, 10 being the best.

• For any post, two people rate the product.

• Reviewers give their overall impression and up to five points each.

For Russ, Sonia, Shelly, and Sandy, Trader Joe’s Corn Penne Pasta fell into the category of Easty Dinners. Noted Russ, "We're all not Martha Stewart, and sometimes even she needs the night off. All these are easy enough for a college kid, but tasty enough for the whole family...if you decide to share, that is." Here's their take on the product:

Trader Joe’s Corn Penne Pasta (8/10 points)

Gluten-free folks deserve some darn good pasta, too, right? Cook these up like any other noodle, toss on whatever sauce, veggies, meatballs, whatever and BOOM. Dinner’s served. Read more about this product on What's Good at Trader Joe's?

More of The Best and Worst Products at Trader Joe's

Arthur Bovino is The Daily Meal's executive editor. Follow Arthur on Twitter.


What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe

What to Do with Trader Joe’s Italian Bomba Hot Pepper Sauce

Trader Joe’s Italian Bomba Hot Pepper Sauce ($2.99 for a 6.7 oz. jar) is one of the items I’ve been looking forward to most this summer. Calabrian chile paste adds a nice kick to a whole host of dishes, but I usually have to go to an Italian specialty market to pick it up. I add it to pork meatballs, to pasta, and as a spread on sandwiches with fresh mozzarella.

You can also dab it on pizza, or toss it with Trader Joe’s Cauliflower Gnocchi for heat that goes further than just pepper flakes.

Trader Joe’s Italian Bomba Hot Pepper Sauce is the perfect condiment for an open face mozzarella sandwich with tomatoes, roasted bell peppers and arugula.

Calabrian chiles are considered medium spicy on the Scoville scale, roughly 25,000-40,000 units. Trader Joe’s Italian Bomba Hot Pepper Sauce packs a legit spicy punch, so proceed with caution. I spread just a couple of teaspoons on the cheese in this open face sandwich, and the pasta recipe took just 2 tablespoons. You can always add more later if you want more heat.

Trader Joe’s Italian Bomba Hot Pepper Sauce kicks up a simple summer pasta with cherry tomatoes and Pecorino.

The sandwich is simply grilled Italian bread layered with Jacobs Farm Dry Farmed Early Girls, Ferndale Farmstead Mozzarella, and roasted red bell peppers. Slather the cheese with a little chile paste. It’s topped with arugula, then drizzled with olive oil. Each layer gets a little kosher salt.

For the pasta, I adapted Giada de Laurentiis’ Calabrian Chile Pasta. All done in one pan, it’s a great recipe for weeknight cooking. The pasta cooks in a small amount of water that leaves you with a nice starchy base for a light sauce. The tomatoes cook slightly from the residual heat in the pan, so it’s perfect for summer. It’s lemony, spicy, and gets a nice saltiness from the Pecorino. This is one recipe where you definitely want Pecorino Romano (versus Parmigiano Reggiano) for its saltiness and slight funk. Add cubes of fresh mozzarella to stretch it further, if you like.

I’m definitely stocking up on this one. At $2.99 you really can’t beat it.

Print Recipe