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Penne Classica Recipe

Name: Elizabeth's Pizza And Italian Restaurants Penne Classica Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz gluten-free penne; 1 tbsp kosher salt (for pasta water); 3 tbsp extra-virgin olive oil; 1 cup yellow onion, finely diced; 4 cloves garlic cloves, minced; 1 tsp crushed red pepper flakes; 1 tsp Italian sweet paprika; 2 tbsp tomato paste; 28 oz canned crushed tomatoes (San Marzano style); 1 cup low-sodium vegetable broth or water; 1 tsp granulated sugar (optional, to balance acidity); 1 tsp dried oregano; 8 leaves fresh basil leaves, torn; 1 tsp salt; 1 tsp freshly ground black pepper; 1 tbsp unsalted butter (optional, for silkiness); 1 cup freshly grated Pecorino Romano or Parmesan (use grated hard Italian cheese); 1 tsp extra-virgin olive oil (for drizzle); 4 leaves fresh basil leaves, whole (for garnish)

Inspired by Elizabeth's Pizza And Italian Restaurant

Time40m

Serves4

Southern Italian hearty, spicy tomato sauce, served with gluten – free penne.

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Ingredients

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Pasta

12 oz gluten-free penne

1 tbsp kosher salt (for pasta water)

Classica Tomato Sauce

3 tbsp extra-virgin olive oil

1 cup yellow onion, finely diced

4 cloves Garlic cloves, minced

1 tsp Crushed red pepper flakes

1 tsp Italian sweet paprika

2 tbsp tomato paste

28 oz canned crushed tomatoes (San Marzano style)

1 cup low-sodium vegetable broth or water

1 tsp granulated sugar (optional, to balance acidity)

1 tsp Dried oregano

8 leaves fresh basil leaves, torn

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

1 tbsp unsalted butter (optional, for silkiness)

Finishing & Garnish

1 cup freshly grated Pecorino Romano or Parmesan (use grated hard Italian cheese)

1 tsp extra-virgin olive oil (for drizzle)

4 leaves fresh basil leaves, whole (for garnish)

Method

Pasta

Boil pasta water

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tbsp kosher salt.

Cook penne

Add 12 oz gluten-free penne and cook according to package directions minus 1 minute (aim for al dente). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Classica Tomato Sauce

Sweat aromatics

Warm 3 tbsp extra-virgin olive oil in a large sauté pan or shallow saucepan over medium heat. Add 1 cup finely diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 4 minced garlic cloves and cook until fragrant, about 30–45 seconds — do not brown.

Add spices and tomato paste

Stir in 1 tsp crushed red pepper flakes and 1 tsp sweet paprika, cook 20–30 seconds to bloom the spices. Add 2 tbsp tomato paste and cook, stirring, 1–2 minutes until it darkens slightly to remove raw flavor.

Build the sauce

Pour in one 28 oz can of crushed tomatoes and 1 cup vegetable broth (or water). Stir to combine and bring to a gentle simmer.

Season and simmer

Add 1 tsp dried oregano, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp sugar (if using). Reduce heat to low and simmer, uncovered, stirring occasionally, 18–25 minutes to concentrate flavors and thicken slightly.

Finish sauce

Remove from heat. Stir in 8 torn basil leaves and 1 tbsp unsalted butter (optional) until melted and incorporated. Taste and adjust salt, pepper, or sugar as needed.

Combine & Serve

Toss pasta with sauce

Return the pan with sauce to low-medium heat. Add the drained penne to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until the desired consistency that lightly clings to the pasta is reached (use up to 1/2 cup). Cook together 1–2 minutes to marry flavors.

Plate and garnish

Divide the sauced penne among 4 warm plates or bowls (servings below). Sprinkle each portion with about 1/4 cup freshly grated Pecorino or Parmesan, tear or place 1 fresh basil leaf on top, and finish with a light drizzle (about 1 tsp total) of extra-virgin olive oil.