Penne Pasta Recipe
a rich fusion of béchamel and aged parmesan, laced with garlic and black pepper over fresh pasta - served with your choice of chicken churrasco steak, or salmon
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
Béchamel-Parmesan Sauce
Protein Options (choose 1)
Finish & Garnish
Method
Pasta
- 1
Boil pasta
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 12 oz penne and cook uncovered, stirring occasionally, until al dente (about 10–11 minutes; check package). Reserve 1 cup of pasta cooking water, then drain the penne. Toss with 1 teaspoon olive oil to prevent sticking and set aside.
Béchamel-Parmesan Sauce
- 2
Sweat garlic
In a wide sauté pan or shallow saucepan over medium heat, melt 3 tablespoons unsalted butter. Add the minced garlic and cook gently 30–45 seconds until fragrant but not browned.
- 3
- 4
Add milk & cream
Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Bring to a gentle simmer while whisking; the sauce will thicken over 4–6 minutes. If the sauce becomes too thick, add up to 1/2 cup reserved pasta water (or milk) to reach a silky consistency.
- 5
Season and cheese
Reduce heat to low and stir in 1.5 cups freshly grated aged Parmesan and 1/4 cup grated Pecorino (if using) a handful at a time until melted and smooth. Add 2 teaspoons freshly cracked black pepper, 1/4 teaspoon freshly grated nutmeg, and salt to taste (start with 1/4 teaspoon). Keep the sauce warm but not boiling—boiling can cause cheese to separate.
- 6
Adjust texture
If the sauce seems grainy or too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until the sauce is velvety and coats the back of a spoon.
- 7
Combine with pasta
Add the drained penne to the sauce and toss over low heat for 1–2 minutes so the pasta absorbs flavor and the sauce clings. If needed, add more reserved pasta water to loosen. Taste and adjust seasoning with salt and additional black pepper.
Protein Options (choose 1)
- 8
General prep
Pat the chosen protein dry with paper towels. Season both sides with coarse salt and freshly ground black pepper. If using a churrasco marinade, marinate the protein at least 30 minutes (or up to 4 hours) before cooking.
- 9
Cook chicken churrasco
Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon vegetable oil. Sear the marinated chicken (about 1 lb) 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Let rest 5 minutes, then slice into strips.
- 10
Cook flank steak churrasco
For a 1 lb flank steak, heat skillet or grill to high and add 1 tablespoon oil. Sear 3–5 minutes per side for medium-rare (internal 130–135°F / 54–57°C) depending on thickness. Let rest 5–8 minutes, then slice thinly against the grain.
- 11
Cook salmon
For a 1 lb salmon fillet, heat skillet over medium-high with 1 tablespoon oil. Place salmon skin-side down (if skin-on); cook 4–5 minutes until skin is crisp. Flip and cook 1–3 minutes more until done to preference (internal 125–135°F for medium). Rest 2–3 minutes and flake into portions.
Finish & Garnish
- 12
Plate and serve
Divide the sauced penne between plates. Top each portion with the sliced chicken churrasco, steak, or salmon pieces. Sprinkle with 1–2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan across the plates. Finish with an extra 1/2 teaspoon cracked black pepper. Serve lemon wedges alongside if serving salmon.
- 13
Serving suggestion
Offer additional grated Parmesan and crushed red pepper at the table. Serve immediately while hot so the béchamel remains silky.
