Penne Pasta with Campagnola Sauce

Why You’ll Love This Recipe

I love this recipe because it’s quick, vibrant, and packed with seasonal vegetables. The zucchini softens into a silky sauce, the basil adds brightness, and the cheese gives everything a beautifully creamy finish. The whole dish feels comforting but still fresh enough for summer. It’s also an easy weeknight option, requiring minimal prep and simple steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large zucchini, diced into 1/4-inch pieces
1 lb dried penne pasta
4 large garlic cloves, minced
1 large tomato, peeled and chopped
1/2 cup fresh basil leaves
1/4 cup extra-virgin olive oil
3/4 cup water
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup Parmigiano-Reggiano, freshly grated

Directions

1. I heat the olive oil in a large skillet over medium heat and sauté the garlic until fragrant.

2. I add the diced zucchini, then season with salt and pepper, cooking everything for about 3 minutes.

3. I pour in the water and let it simmer gently.

4. I stir in the chopped tomato.

5. I add more water if needed along with the basil, cover the pan, reduce the heat to low, and let it cook for about 20 minutes until the zucchini becomes tender.

6. I turn off the heat, add the Parmigiano-Reggiano, and stir until it melts into the sauce.

7. In a separate large pot, I bring salted water to a boil and cook the penne for about 8 minutes.

8. I drain the pasta and transfer it to the skillet with the zucchini sauce.

9. I turn the heat back on and sauté the pasta with the sauce for about 3 more minutes to bring everything together.

10. I serve the dish hot.

Servings and Timing

This recipe serves about 4 people. Preparation takes around 5 minutes, cooking takes about 30 minutes, and the total time is approximately 35 minutes.

Variations

Sometimes I add red pepper flakes for a touch of heat or stir in ricotta for extra creaminess. I also enjoy adding sautéed mushrooms or cherry tomatoes for more texture. When I want more protein, I toss in white beans or grilled chicken. Whole-wheat or gluten-free penne also works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the pasta gently in a skillet with a splash of water or olive oil to loosen the sauce. The dish can also be microwaved, but I prefer reheating on the stovetop for better texture.

FAQs

Can I use another pasta shape?

Yes, I often use rigatoni, fusilli, or mezze penne.

Can I add more vegetables?

Absolutely — bell peppers, eggplant, or spinach work well.

Do I need to peel the tomato?

Peeling gives the sauce a smoother texture, but I skip it when I’m short on time.

How do I keep the zucchini from getting mushy?

I dice it evenly and let it cook gently so it softens without breaking down too much.

Can I make the sauce ahead of time?

Yes, I store it for up to 2 days and reheat it before adding the pasta.

Can I make this spicy?

Yes, I add chili flakes or a chopped fresh chili.

What cheese can I use instead of Parmigiano-Reggiano?

Pecorino Romano adds a sharper, saltier flavor.

Can I use canned tomatoes?

Yes, canned diced tomatoes work if fresh tomatoes aren’t available.

How can I make this richer?

A tablespoon of butter stirred in at the end makes the sauce extra silky.

Should I serve anything alongside it?

I enjoy pairing it with a simple green salad or crusty bread.

Conclusion

I love making Penne Pasta with Campagnola Sauce because it’s simple, wholesome, and full of fresh Italian flavor. The combination of zucchini, basil, tomato, and cheese creates a rustic sauce that coats every piece of pasta beautifully. It’s a comforting yet light dish I always return to, especially when summer vegetables are at their peak.