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Penne Pasta Recipes - Simple, Flavorful Dishes for Every Day

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces penne pasta (regular or whole wheat)
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3–4 cloves garlic, minced
  • 1 can (14–15 ounces) crushed tomatoes or tomato passata
  • 1/2 teaspoon red pepper flakes (optional, adjust to taste)
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 cup pasta cooking water (reserved)
  • Salt and black pepper, to taste
  • 1 tablespoon butter (optional, for silkier sauce)
  • 1/2 cup grated Parmesan or Pecorino, plus extra for serving
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Boil the pasta: Bring a large pot of well-salted water to a rolling boil. Add penne and cook until just al dente, usually 1 minute less than the package suggests. Reserve 1/2 cup pasta water, then drain.
  2. Sauté aromatics: While the pasta cooks, warm olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds, just until fragrant.
  3. Build the sauce: Pour in crushed tomatoes. Add red pepper flakes and oregano. Simmer 5–7 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.
  4. Adjust the texture: Stir in a splash of the reserved pasta water to loosen the sauce to a silky, clinging consistency. Add butter if using for extra gloss.
  5. Combine: Add drained penne to the skillet. Toss over low heat for 1–2 minutes so the pasta absorbs the sauce. Add more pasta water as needed.
  6. Finish: Off the heat, fold in Parmesan until melted and creamy. Taste and adjust seasoning. Sprinkle with chopped basil or parsley.
  7. Serve: Plate hot with extra cheese on top. Add any optional proteins or veggies in step 5 to warm through before finishing with cheese.