Penne Pasta Recipe

Bring water to boil and cook pasta

Fill a large pot with water (about 4–5 liters), add 1 tablespoon kosher salt and bring to a rolling boil. Add 400 g penne and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare bacon (regular) or vegan substitute

If making the regular version: heat a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until fat renders and pieces are crisp but not burned, about 7–10 minutes. Use a slotted spoon to transfer most of the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pan. If making the vegan version: heat the skillet with 1 tablespoon olive oil over medium heat. Add the diced smoked tempeh or smoked coconut bacon and cook until browned and slightly crisp, about 6–8 minutes. Transfer to a plate and leave any browned bits in the pan.

Build the sauce

With the skillet over medium heat, add the remaining 1 tablespoon olive oil (if using bacon fat, you may not need the full amount). Add the minced garlic and cook, stirring, just until fragrant, 30–45 seconds (do not let it brown). Add the crushed red pepper flakes and tomato paste; cook and stir for 30–45 seconds to deepen the tomato paste flavor. Pour in the crushed canned tomatoes, stir to combine, and bring to a gentle simmer.

Simmer and season

Once simmering, lower heat to maintain a gentle simmer and add 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon sugar (if tomatoes taste very acidic). Let sauce simmer, uncovered, for 12–15 minutes, stirring occasionally, until it thickens slightly and flavors meld. Taste and adjust salt, pepper, or sugar as needed. Stir in torn basil leaves about 2 minutes before finishing the sauce.

Finish sauce with pasta and reserved water

Add the drained penne to the skillet with the sauce. Add up to 1/2–1 cup reserved pasta cooking water, a little at a time, tossing or stirring to create a cohesive, glossy sauce that clings to the pasta. Cook together for 1–2 minutes so pasta finishes cooking and absorbs sauce. Fold in most of the cooked bacon (or vegan substitute), reserving a small amount for garnish.

If preparing the vegan variation, omit the Pecorino Romano and use the smoked tempeh/coconut bacon prepared earlier. After combining pasta and sauce, stir in 3 tablespoons nutritional yeast and 1–2 tablespoons reserved pasta water to achieve a slightly creamy, savory finish. Adjust salt and pepper to taste. Garnish with chopped parsley instead of cheese, and a pinch of lemon zest if desired.

Plate the pasta hot. Sprinkle grated Pecorino Romano over each portion for the regular version (about 15–20 g per serving), then top with the reserved crispy bacon pieces. For vegan plates, top with chopped parsley, additional smoked tempeh bits, and a sprinkle of nutritional yeast. Finish with a crack of black pepper and optional lemon zest. Serve immediately.

Leftovers: Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or reserved pasta water to loosen the sauce.