Penne Pasta W / Sauce Recipe
Make Penne Pasta W / Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Sauce
Finishing
Method
Pasta
Bring water to a boil
Place 3 liters (about 12 cups) of water in a large pot and bring to a rolling boil over high heat. Add 1 tablespoon salt once boiling.
Cook penne
Add 4 cups of penne to the boiling water and stir to prevent sticking. Cook uncovered, stirring occasionally, until al dente according to package instructions (usually 10–12 minutes). Reserve 1/4 cup of the pasta cooking water then drain the pasta in a colander.
Sauce
Sweat aromatics
While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over medium heat. Add 1/2 cup finely diced onion and sauté until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.
Build sauce
Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 2 cups crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir to combine.
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low and let simmer, uncovered, for 8–10 minutes, stirring occasionally to meld flavors and reduce slightly.
Adjust consistency and seasoning
If the sauce is too thick, stir in up to 1/4 cup reserved pasta cooking water (or plain water) a little at a time until you reach a silky consistency. Taste and adjust salt, pepper, or sugar as needed. Stir in 2 tablespoons torn fresh basil if using.
Combine & Finish
Finish sauce with butter
Add 1 tablespoon unsalted butter and 1 teaspoon extra-virgin olive oil to the sauce off the heat and stir until the butter melts, which gives the sauce a glossy finish.
Toss pasta with sauce
Add the drained penne to the skillet with the sauce. Toss gently using tongs or a spoon to coat the pasta evenly, cooking over low heat 1–2 minutes so the pasta absorbs the sauce. If needed, add a tablespoon of reserved pasta water to loosen.
Serve
Divide the penne among plates. Sprinkle each portion with grated Parmesan (about 1/4 cup total) and additional torn basil if desired. Serve immediately.