Recipe

Penne Pasta

A cozy, weeknight penne pasta with a quick garlicky tomato cream sauce, Parmesan, and basil for big flavor with low drama.

By Matt Campbell

•

4.8

A wide shallow bowl of penne pasta coated in a creamy tomato sauce, finished with grated Parmesan and torn basil on a wooden table with warm kitchen lighting

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Penne is the pasta shape I reach for when I want dinner to feel like it has its life together, even if I do not. Those little tubes catch sauce in all the right places, and the ridges (if you grab penne rigate) hold onto every creamy, tangy, garlicky bit like it is their job.

This version is my weeknight go-to: a fast tomato cream sauce with Parmesan, a pinch of chili flake for a little attitude, and a splash of pasta water to make everything cling. It is comforting, a little bright, and very forgiving if you need to swap what you have.

Penne pasta, canned crushed tomatoes, garlic, onion, Parmesan, basil, and cream arranged on a clean kitchen counter in soft natural light

Why It Works

Sauce that actually sticks: A quick simmer plus pasta water gives you that glossy, restauranty coating without extra work.
Bright but cozy flavor: Tomato brings the tang, cream rounds it out, and Parmesan adds the savory depth.
Weeknight pace: While the water boils, you build the sauce. Everything meets at the finish line.
Easy to customize: Add sausage, spinach, mushrooms, or keep it simple and buttery.

A hand stirring a creamy tomato sauce in a skillet on the stove, with steam rising and a wooden spoon visible

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 3 to 4 days.
Reheating: Warm in a skillet over medium-low with a splash of water, milk, or broth. Stir often until glossy again. Microwave works too, just add a small splash of liquid first.
Freezing: You can freeze it up to 2 months, but cream sauces can separate a bit. If that happens, reheat gently and whisk in a spoonful of cream, milk, or Parmesan to bring it back together.

Leftover penne pasta in a clear airtight container on a kitchen counter with a lid beside it

Common Questions

How much penne per person?

A good rule is about 3 ounces dry pasta per person for a main dish. This recipe uses 12 ounces, which is great for 4 hungry people or 5 to 6 smaller servings.

Do I need to rinse penne after boiling?

Nope. Rinsing washes off starch that helps sauce cling. Drain and go straight into the sauce.

How do I keep penne from sticking together?

Use plenty of water, salt it well, and stir during the first 1 to 2 minutes. Also, do not let it sit drained in the colander. Get it into the sauce while it is still hot.

Can I make this without cream?

Yes. Swap the cream for 1/2 cup whole milk (simmer a bit longer to thicken), or skip dairy and finish with extra olive oil and more pasta water for a silky tomato sauce. If you use milk, keep the heat gentle once you add cheese so it stays smooth.

What is the difference between penne and penne rigate?

Penne rigate has ridges and grabs sauce better. Smooth penne still works, but ridged is my pick for this dish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for pasta)
Colander
Large skillet or sauté pan (12-inch is ideal)
Wooden spoon or spatula
Measuring cups and spoons
Microplane or grater (for Parmesan)

Penne was one of the first pastas I felt confident making without staring at a recipe the whole time. It is the shape that forgives you if you get distracted and start talking, because even slightly over al dente, it still has that cozy bite. This sauce is my favorite kind of kitchen move: pantry tomatoes, a little cream, a lot of tasting as you go, and suddenly it feels like you planned dinner days ago.

Penne Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

12 oz penne (preferably penne rigate)
1 tbsp kosher salt (for pasta water, a solid starting point for a large pot), plus more to taste
2 tbsp olive oil
1/2 medium yellow onion, finely diced
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
1 tbsp tomato paste
1 (14 to 15 oz) can crushed tomatoes
1 tsp Italian seasoning
1/2 tsp sugar (optional, helps if tomatoes are very acidic)
1/2 cup heavy cream
3/4 cup finely grated Parmesan, plus more for serving
1/3 cup chopped fresh basil (or parsley), plus more for serving
1/2 cup reserved pasta water (you may not use it all)
Freshly ground black pepper, to taste

Minced garlic and diced onion on a wooden cutting board next to a chef's knife on a kitchen counter

Instructions

Boil the pasta. Bring a large pot of water to a boil. Add about 1 tablespoon kosher salt (the water should taste pleasantly salty). Add the penne and cook until just al dente according to the package, usually 10 to 12 minutes. Before draining, reserve 1/2 cup pasta water.
Start the sauce. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook 4 to 5 minutes until soft and lightly golden. Add garlic and red pepper flakes and cook 30 seconds, just until fragrant.
Build flavor fast. Stir in tomato paste and cook 1 minute. This quick step takes the raw edge off and deepens the sauce.
Simmer. Add crushed tomatoes, Italian seasoning, and sugar (if using). Bring to a gentle simmer and cook 6 to 8 minutes, stirring occasionally, until slightly thickened.
Make it creamy. Lower heat to medium-low. Stir in the cream, then add Parmesan a handful at a time, stirring until melted and smooth. Keep the heat gentle so the cheese melts in instead of clumping. Season with black pepper and taste for salt.
Toss and finish. Add drained penne to the skillet and toss to coat. Add a splash of reserved pasta water as needed until the sauce looks glossy and clings to the pasta. Stir in basil.
Serve. Bowl it up and finish with extra Parmesan and basil. If you like a little crisp edge, let the pasta sit in the hot skillet for 1 to 2 minutes before serving so a few pieces get lightly browned at the edges.

Practical Tips and Variations

Reserve more pasta water than you think. It is the easiest way to loosen a sauce that tightens up while you toss.
Want it protein-packed? Brown 8 oz Italian sausage or add 2 cups shredded rotisserie chicken and stir it in before adding the pasta.
Add greens: Stir in 2 big handfuls of spinach at the end and let it wilt.
Make it spicy: Bump chili flakes to 1 teaspoon, or add a pinch of cayenne.
Make it extra bright: Finish with 1 to 2 teaspoons lemon juice right before serving. It wakes everything up.
Cheese swap: Pecorino works great if you like it saltier and sharper.

A large serving bowl of penne pasta on a dinner table set with plates, a Parmesan grater, and a small vase, warm evening kitchen light

Nutrition information is estimated.

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Penne Pasta

Why It Works

Pairs Well With

Recommended

Creamy Tomato Garlic Pasta

Cheese Tortellini

Boursin Pasta

Alfredo Sauce With Heavy Cream

Storage Tips

How to Store Leftovers

Common Questions

Common Questions

How much penne per person?

Do I need to rinse penne after boiling?

How do I keep penne from sticking together?

Can I make this without cream?

What is the difference between penne and penne rigate?

Penne Pasta

Ingredients

Instructions

Practical Tips and Variations