The Chef

Restaurants

Meals

Drinks

Restaurants›Il Vicino Wood Oven Pizza - Santa Fe›Penne Marinara Recipe

Penne Marinara Recipe

Name: Il Vicino Wood Oven Pizza - Santa Fes PENNE MARINARA Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 6 cups penne pasta (dry); 6 liters water for boiling; 2 tbs coarse salt for boiling; 2 tbs olive oil; 3 cups part-skim shredded mozzarella; 3 tbs grated Parmesan; 0.5 cups fresh basil leaves (optional, chiffonade); 3 tbs extra-virgin olive oil; 1 each yellow onion, finely chopped; 4 each garlic cloves, minced; 56 oz crushed tomatoes (canned); 3 tbs tomato paste; 2 tsp dried oregano; 1 tsp dried basil; 0.25 tsp crushed red pepper flakes (optional); 1 tsp sugar (to balance acidity); 1.5 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 cups water or low-sodium chicken/vegetable broth; 0.25 cups fresh parsley, chopped; 0.25 cups extra Parmesan for serving

Inspired by Il Vicino Wood Oven Pizza - Santa Fe

Time1h 15m

Serves10

Baked penne, marinara sauce

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 & Baking

6 cups penne pasta (dry)

25 3/8 cup (6 liters) water for boiling

2 tbs coarse salt for boiling

2 tbs olive oil

3 cups part-skim shredded mozzarella

3 tbs grated Parmesan

1/2 cups fresh basil leaves (optional, chiffonade)

Marinara Sauce

3 tbs extra-virgin olive oil

1 each yellow onion, finely chopped

4 each Garlic cloves, minced

56 oz crushed tomatoes (canned)

3 tbs tomato paste

2 tsp Dried oregano

1 tsp dried basil

1/4 tsp crushed red pepper flakes (optional)

1 tsp sugar (to balance acidity)

1 1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/2 cups water or low-sodium chicken/vegetable broth

Finishing & Seasoning

1/4 cups Fresh parsley, chopped

1/4 cups extra Parmesan for serving

Method

Marinara Sauce

Saute aromatics

Heat 3 tbsp extra-virgin olive oil in a large saucepan over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Build the sauce

Stir in 3 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add the 56 oz crushed tomatoes, 1/2 cup water or broth, 2 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1.5 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer.

Simmer and finish

Reduce heat to low and simmer uncovered, stirring occasionally, 20–30 minutes until sauce thickens and flavors meld. Taste and adjust seasoning (salt/sugar) as needed. If you prefer smoother sauce, use an immersion blender for a few seconds or leave as is for a chunkier texture.

Pasta & Assembly

Preheat oven and prepare pasta

Preheat oven to 375°F (190°C). Bring 6 liters of water to a rolling boil in a large pot with 2 tbsp coarse salt. Add 6 cups dry penne and cook until very al dente — about 2 minutes less than package directions (usually 8–9 minutes); pasta will finish cooking in the oven. Reserve 1 cup of pasta cooking water, then drain the pasta well and return to the pot. Toss with 2 tbsp olive oil to prevent sticking.

Combine pasta and sauce

Pour the prepared marinara into the pot with the drained penne. Add 2 cups of the shredded mozzarella and 3 tbsp grated Parmesan. If the sauce is very thick, add up to 1/2 cup reserved pasta water to reach a saucy (not soupy) consistency. Stir until pasta is evenly coated.

Arrange in baking dish

Lightly oil a 9x13-inch (or equivalent catering-sized) baking dish. Transfer the sauced penne to the dish and spread evenly. Sprinkle the remaining 1 cup shredded mozzarella evenly over the top and finish with 1/4 cup extra Parmesan.

Bake

Bake in the preheated 375°F (190°C) oven uncovered for 18–22 minutes, until cheese is melted and edges are bubbly. For a browned top, switch to broil for 1–2 minutes — watch closely to prevent burning.

Rest and garnish

Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley and optional chiffonade of fresh basil before serving.