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Penne Alla Elizabeth Recipe

Name: Elizabeth's Pizza And Italian Restaurants Penne Alla Elizabeth Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz gluten-free penne; 4 cups water; 1 tbs kosher salt (for pasta water); 3 tbs extra-virgin olive oil; 1 cup yellow onion; 4 cloves garlic cloves, minced; 8 oz cremini or white mushrooms, sliced; 1.5 cups cherry tomatoes, halved; 3 oz roasted red peppers, sliced (jarred or homemade); 1 cup fresh basil leaves, torn; 0.25 tsp crushed red pepper flakes; 2 cups homemade marinara sauce; 0.5 cup low-sodium vegetable or chicken broth; 0.5 cup reserved pasta cooking water; 0.5 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 cup grated Parmesan or Pecorino (optional, omit for dairy-free)

Inspired by Elizabeth's Pizza And Italian Restaurant

Time35m

Serves4

Sautéed with garlic, cherry tomatoes, roasted peppers, onions, and mushrooms in our homemade marinara sauce, served with gluten – free penne.

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Ingredients

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Pasta

12 oz gluten-free penne

4 cups water

1 tbs kosher salt (for pasta water)

Vegetables & Aromatics

3 tbs extra-virgin olive oil

1 cup yellow onion

4 cloves Garlic cloves, minced

8 oz cremini or white mushrooms, sliced

1 1/2 cups Cherry tomatoes, halved

3 oz roasted red peppers, sliced (jarred or homemade)

1 cup fresh basil leaves, torn

1/4 tsp Crushed red pepper flakes

Sauce & Liquids

2 cups homemade marinara sauce

1/2 cup low-sodium vegetable or chicken broth

1/2 cup reserved pasta cooking water

Finishing & Seasoning

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/2 cup grated Parmesan or Pecorino (optional, omit for dairy-free)

Method

Pasta

Bring water to a boil

In a large pot, bring 4 cups water to a rolling boil. Add 1 tablespoon kosher salt.

Cook penne

Add 12 oz gluten-free penne and cook according to package instructions until al dente (usually 8–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the pasta cooking water. Drain the penne and set aside.

Vegetables & Aromatics

Sauté onions and garlic

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large wide skillet over medium heat. Add 1 cup diced yellow onion and sauté 4–5 minutes until translucent. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Cook mushrooms

Add 8 oz sliced mushrooms and 1 tablespoon olive oil if skillet looks dry. Sauté 5–7 minutes until mushrooms release liquid and begin to brown. Season lightly with a pinch of salt.

Add tomatoes and roasted peppers

Add 1.5 cups halved cherry tomatoes and 3 oz sliced roasted red peppers. Increase heat to medium-high and cook 3–4 minutes until tomatoes soften and begin to blister.

Stir in 1/4 teaspoon crushed red pepper flakes and 1/2 cup torn fresh basil, reserving a small amount of basil for garnish.

Sauce & Combine

Add marinara and simmer

Pour in 2 cups homemade marinara sauce and 1/2 cup low-sodium broth. Stir to combine with the sautéed vegetables. Bring to a gentle simmer and let cook 4–6 minutes so flavors meld and sauce reduces slightly.

Adjust texture with pasta water

Add 1/2 cup reserved pasta water as needed to loosen the sauce and create a silky emulsion. Stir for 1–2 minutes until sauce is cohesive.

Combine with penne

Add drained penne directly to the skillet. Toss or gently fold the pasta into the sauce over low heat so every piece is coated, 1–2 minutes. If sauce seems dry, add a tablespoon of pasta water at a time.

Taste and adjust seasoning with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, or to taste.

Finish & Serve

Remove from heat. Stir in remaining 1 tablespoon olive oil for shine and richness if desired. Fold in remaining torn basil.

Divide the penne alla Elizabeth among warmed plates or bowls. Sprinkle optional 1/2 cup grated Parmesan or Pecorino over each portion, and garnish with a few whole basil leaves and an extra pinch of crushed red pepper if desired.

Serve immediately.