Penne Pasta Recipe

Boil water and salt

In a large pot bring 4 liters of water to a rolling boil. Add 1 tablespoon kosher salt to the water.

Cook penne

Add 12 oz dry penne to the boiling water and cook until al dente according to package instructions (generally 10–12 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, heat a large sauté pan over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Once the butter melts and foams, add 1 cup finely diced yellow onion and sauté until translucent and softened, about 5–7 minutes.

Add 3 minced garlic cloves and 1 teaspoon crushed red pepper flakes to the onions. Cook, stirring constantly, for 30–60 seconds until fragrant but not browned.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize the paste slightly and deepen the flavor.

Add 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon granulated sugar to the pan. Stir to combine and bring the sauce to a gentle simmer.

Reduce heat to low and simmer, uncovered, for 10–15 minutes to thicken slightly. Taste and adjust seasoning as needed.

If making a creamier sauce, stir in 1/4 cup heavy cream and warm through for 1–2 minutes (optional).

Add the drained penne directly to the sauce along with 1/2 to 1 cup reserved pasta water as needed to loosen and help the sauce cling to the pasta. Toss over low heat for 1–2 minutes until the pasta is evenly coated.

Stir in 3/4 cup freshly grated Parmesan, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust salt and pepper. If sauce seems too thick, add more reserved pasta water, 1–2 tablespoons at a time.

Remove from heat and fold in 1/4 cup torn fresh basil leaves. Let rest 1 minute to meld flavors.

Serve immediately, topped with extra Parmesan and a drizzle of olive oil if desired.