Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & cooking liquid
Butter version (optional)
Marinara version (optional)
Method
Pasta & cooking liquid
Boil water
Pour 4 qt (approximately 3.8 L) of water into a large pot and bring to a rolling boil over high heat. Add 2 tbsp kosher salt once boiling.
Cook penne
Add 12 oz dry penne to the boiling salted water. Stir to separate the pasta and prevent sticking. Cook uncovered, stirring occasionally, until the penne is al dente per package instructions (usually 10–12 minutes). Taste at about 9 minutes to check doneness.
Reserve pasta water and drain
Before draining, ladle or measure out 1 cup of the hot pasta cooking water and set aside. Drain the pasta in a colander, shaking gently to remove excess water.
Butter version (optional)
Melt butter and combine
Return the drained penne to the empty warm pot over low heat (or use a large skillet). Add 4 tbsp unsalted butter and 1/2 cup of the reserved pasta water. Stir until the butter melts and forms a glossy coating on the pasta, adding up to another 1/4 cup pasta water if it seems dry.
Finish and season
Remove from heat. Stir in 1 cup grated Parmesan cheese until creamy; add freshly ground black pepper (1 tsp) and chopped parsley (2 tbsp). Taste and add a pinch of salt if needed. Serve immediately, topping with additional Parmesan if desired.
Marinara version (optional)
Sauté aromatics
In a medium saucepan or wide skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, 5–7 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant, careful not to brown the garlic.
Build sauce
Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen the flavor. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp sugar (optional). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken slightly. Taste and season with about 1 tsp salt, adjusting to preference.
Combine with pasta
Add the drained penne to the simmering marinara and toss to coat, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce and help it adhere to the pasta. Stir in torn fresh basil leaves (2 tbsp) off the heat.
Serve
Plate the penne with marinara and top with 1 cup grated Parmesan cheese. Finish with an extra drizzle of olive oil or a grind of black pepper if desired.