Description
This Restaurant Style Penne Pasta in Red Sauce features a fresh homemade tomato sauce made from ripe tomatoes, garlic, and basil, combined with cream, butter, and Parmesan for a creamy yet tangy, meatless pasta dish. Ready in about 50 minutes, this comforting and flavorful recipe offers a bright, fresh taste reminiscent of cozy Italian trattorias, perfect for busy weeknight dinners or relaxed weekend meals.
Ingredients
Pasta
- 250 g penne pasta
- 2 tbsp salt for pasta water
Tomato Sauce
- 500 g red tomatoes (about 6–7 medium, ripe)
- 4 tbsp finely chopped garlic (divided: 1 tbsp for initial sauté, 3 tbsp later)
- ½ cup fresh basil leaves, tightly packed
- 2 tbsp tomato paste
- 1 tsp chili flakes
- 2 tsp oregano seasoning
- ½ tsp red chili powder or paprika
- 4 tbsp olive oil (divided)
- 2 tbsp unsalted butter
- 2 tbsp fresh cream
- 2 tbsp freshly grated Parmesan (plus extra to serve)
- Salt to taste for sauce
- Black pepper to taste
Instructions
- Cook Pasta: Fill a large pot with water, bring it to a rolling boil, add 2 tbsp salt, and cook the penne until al dente, approximately 10–12 minutes or according to package instructions.
- Reserve Pasta Water and Drain: Before draining, scoop out about 1 cup of the pasta cooking water and set it aside; then drain the pasta in a colander and rinse briefly under cold water to stop cooking; set aside.
- Prepare Tomatoes: Wash and roughly chop the tomatoes, removing seeds if desired for a smoother sauce.
- Sauté Garlic: Heat 2 tbsp olive oil in a sauté pan over medium heat, add 1 tbsp chopped garlic and cook until fragrant, about 30 seconds.
- Cook Tomatoes: Add the chopped tomatoes and ½ tsp salt to the pan, cook for 5 minutes, add a little water, cover the pan, and simmer on low heat until tomatoes break down and soften, about 10–15 minutes.
- Blend Tomato Mixture: Turn off the heat, let the tomatoes cool slightly, then blend the mixture until smooth using a blender or immersion blender.
- Start Sauce Base: Return the pan to medium heat, stir in the remaining 2 tbsp olive oil and 2 tbsp butter; once the butter melts, add the remaining 3 tbsp chopped garlic and sauté on low for about 1 minute without browning.
- Add Seasonings: Stir in 2 tbsp tomato paste, 1 tsp chili flakes, 2 tsp oregano, and ½ tsp red chili powder or paprika; cook for 1 minute to develop flavors.
- Add Puree and Cream: Pour in the blended tomato puree, season with salt and black pepper, bring to a gentle simmer, then lower the heat and stir in 2 tbsp fresh cream and ½ cup fresh basil leaves.
- Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water starting with ½ cup and add more as needed, then bring back to a simmer to achieve a smooth, silky consistency.
- Toss Pasta with Sauce: Add the cooked penne to the sauce and gently toss to coat every piece; simmer on low for 5 minutes to allow the pasta to absorb the flavors.
- Finish and Serve: Turn off the heat, sprinkle with freshly grated Parmesan, toss lightly, and finish with extra basil and Parmesan if desired before serving.
Notes
- Use ripe, juicy tomatoes for the freshest flavor, or good-quality canned tomatoes as a substitute.
- For a vegan version, replace butter with olive oil and use a plant-based cream and vegan Parmesan alternative.
- Reserve pasta water helps to adjust sauce thickness and help the sauce cling better to the pasta.
- This sauce can be made ahead and refrigerated or frozen; add fresh basil and cream just before serving for best flavor.
- Optional additions include proteins like grilled chicken or chickpeas, or extra vegetables to bulk up the dish.
- Cooking pasta al dente ensures it retains its texture when simmered in the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
