Side Penne Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dry penne and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned.

Cook tomatoes

Add 1 cup halved cherry tomatoes to the skillet. Cook, stirring occasionally, 3–4 minutes until tomatoes soften and begin to burst.

Finish sauce

Lower heat to medium-low. Stir in 1 tablespoon heavy cream and 1 tablespoon grated Parmesan to create a light emulsion. Add 1/4–1/2 cup reserved pasta water as needed to loosen the sauce to a silky consistency. Season with 1 teaspoon freshly ground black pepper and salt to taste.

Combine pasta and sauce

Add the drained penne to the skillet and toss well for 1–2 minutes to coat the pasta with the sauce, allowing the flavors to marry. If needed, add another tablespoon of reserved pasta water to help the sauce cling.

Finish with butter and basil

Turn off the heat. Add 1 teaspoon unsalted butter and 2 tablespoons chiffonade basil to the pan and toss until butter melts and basil wilts slightly.

Add brightness and spice

Stir in 1 teaspoon lemon zest and 1 teaspoon red pepper flakes (adjust to taste). Taste and adjust salt and pepper.

Serve

Transfer the side penne to a serving bowl or individual plates. Sprinkle with 2 tablespoons extra Parmesan. Serve immediately as a side dish alongside your main course.