Penne Pasta Recipe
Make Penne Pasta Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Sauce
Finish & Garnish
Method
Pasta
Boil water and cook pasta
Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons of kosher salt. Add 12 oz penne pasta and cook, stirring occasionally, until pasta is al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking liquid, then drain the pasta and set aside.
Sauce
Sweat aromatics
While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan or skillet over medium heat until butter melts and foams. Add 1 cup finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30–45 seconds.
Build the tomato sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add 1 (28 oz) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, and 1 teaspoon granulated sugar. Stir to combine.
Simmer and season
Add 1 cup of the reserved pasta cooking liquid (or water) to the sauce to loosen it. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to concentrate flavors. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning, adding more salt or sugar if tomatoes are too acidic.
Finish & Garnish
Combine pasta and sauce
Add the drained penne directly to the simmering sauce and toss over medium heat for 2–3 minutes so the pasta absorbs the sauce. If the sauce seems too thick, add additional reserved pasta water, 1–2 tablespoons at a time, until the desired consistency is reached. Cook until pasta is evenly coated and heated through.
Add cheese and herbs
Remove the pan from heat. Stir in 1 cup grated Parmesan and 1 cup torn fresh basil leaves until evenly distributed. Drizzle 1 teaspoon extra-virgin olive oil over the top and toss gently.
Serve
Portion the penne into bowls or onto plates. Garnish with additional grated Parmesan and a few whole basil leaves, if desired. Serve immediately.