Description
A rich Italian pasta dish featuring al dente penne, a silky tomato-cream sauce, and fresh herbs. This one-pan recipe balances acidity and creaminess, with easy substitutions for dietary needs like vegan butter and nutritional yeast.
Ingredients
8 ounces (225 g) uncooked penne pasta
2 tablespoons (28 g) unsalted butter
23 cloves minced garlic
2 tablespoons (33 g) tomato paste
14 ounces (400 g) tomato sauce
3/4 cup (180 ml) heavy cream
1/4 teaspoon Italian seasoning
Salt and pepper, to taste
Pinch sugar, optional
Grated parmesan, for serving
Instructions
Bring generously salted water to boil in large pot
Cook penne pasta according to package instructions for al dente
Reserve 1 cup pasta water before draining
Melt unsalted butter in large skillet over medium heat
Add minced garlic and sauté until fragrant and golden, about 2-3 minutes
Stir in tomato paste, cook for 1 minute until darkened
Pour in crushed ripe tomatoes and simmer for 5-7 minutes
Season with Italian seasoning, salt, pepper, and optional sugar
Add heavy cream to lukewarm sauce, stirring gently until emulsified
Toss cooked pasta into skillet, adding reserved water as needed to loosen sauce
Adjust seasoning and remove from heat
Serve immediately with parmesan or vegan alternative
Notes
Use elbow or rigatoni as pasta alternatives
Reserve pasta water to maintain sauce consistency
For vegan version, substitute butter with coconut oil and cream with coconut milk
Italian seasoning blend (oregano, basil, thyme) enhances freshness
Optional sugar balances acidity if using unripe tomatoes
- Prep Time: 10
- Cook Time: 15
- Category: Pasta Recipes
- Method: Stovetop Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups finished pasta)
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 16g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg