Penne Pasta With Butter Or Marinara Recipe

Bring water to a rolling boil in a medium pot: pour 4 cups water into a 2–3 quart pot and heat over high heat.

Salt the water once boiling: add 1 tsp kosher salt to the boiling water.

Cook the penne: add 8 oz penne to the boiling water, stir to separate, and cook uncovered for 10–12 minutes or according to package directions until tender but not mushy (al dente). Stir occasionally to prevent sticking.

Reserve pasta water and drain: before draining, scoop out and save 1/4 cup of the starchy cooking water. Then pour pasta into a colander and drain well.

Warm butter

Return the drained pasta to the still-warm pot over very low heat or place a skillet over low heat. Add 2 tbsp unsalted butter and let it melt gently.

Toss pasta with butter: add the drained penne to the melted butter and toss gently to coat. If the pasta looks dry, add up to 1–2 tbsp of the reserved pasta water, 1 tablespoon at a time, until the sauce lightly coats the pasta.

Add cheese and seasonings: stir in 2 tbsp grated Parmesan. For children, omit or use only a pinch (0.25 tsp) of black pepper and add 1 tsp chopped parsley if using.

Adjust and serve: taste and adjust salt if needed (usually none is required for children's portions). Transfer to plates and sprinkle extra grated cheese if desired.

Warm the sauce: place 1 cup store-bought marinara sauce and 1 tsp olive oil in a small saucepan over low heat.

Heat gently: stir occasionally and heat until the sauce is simmering very gently, about 4–6 minutes. Do not boil vigorously to keep flavors mild for children.

Combine with pasta: add the drained penne directly into the saucepan with the marinara and toss gently to coat. If sauce is too thick, add 1–2 tbsp reserved pasta water to reach a kid-friendly consistency.

Finish and serve: divide between plates and sprinkle with 2 tbsp grated Parmesan if desired.