How To Make Penne Pasta

Tomato Basil Penne Pasta

So tasty, and it’s highly adaptable! I cooked this dish for supper last night, adjusting it to match the ingredients I had on hand. My pantry included plenty of fresh basil, a half-pint of grape tomatoes, and 5 pounds of mozzarella that had been left over from a charity event for which we had previously cooked baked ziti. Because I only had half the number of tomatoes asked for, I used an 8-ounce can of tomato sauce that I had in the cupboard, and I loaded the sauce with fresh basil instead of simply adding it at the end of the cooking time.

Normally, I stick to a recipe the first time I make it, but I needed something quick and easy to prepare with things I already had on hand, so I tweaked this one a little and it turned out fantastic.

This is a dish that I will definitely make again.

Most helpful critical review

When I first saw this dish, I fell in love with the ingredients, but I wasn’t as enthusiastic about the meal itself. When you try to mix in the penne after melting the cheese according to the directions, the cheese becomes clumpy. When the cheese started to melt, I had to break it up into smaller pieces in order to have it evenly distributed throughout the dish. Instead of placing the penne into a pan of melted cheese, I would recommend pouring the cheese into the boiling pasta next time. After tasting it, we concluded that it lacked taste, so we decided to incorporate some handmade pesto into the recipe.

  • The number of 5star ratings is 140
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So tasty, and it’s highly adaptable! I cooked this dish for supper last night, adjusting it to match the ingredients I had on hand. My pantry included plenty of fresh basil, a half-pint of grape tomatoes, and 5 pounds of mozzarella that had been left over from a charity event for which we had previously cooked baked ziti. Because I only had half the number of tomatoes asked for, I used an 8-ounce can of tomato sauce that I had in the cupboard, and I loaded the sauce with fresh basil instead of simply adding it at the end of the cooking time.

Normally, I stick to a recipe the first time I make it, but I needed something quick and easy to prepare with things I already had on hand, so I tweaked this one a little and it turned out fantastic.

This is a dish that I will definitely make again.

The only change I made was that I used 3 tablespoons standard olive oil and 1 tablespoon dried basil instead of the extra virgin olive oil.

It’s similar to a fresh twist on the classic mac and cheese.

  • I added yellow squash and zucchini (as I do to everything this time of year!) and plum tomatoes in place of grape tomatoes because I didn’t have any on hand at the time.
  • I plan to use less cheese and more basil the next time I cook this dish, which I will surely do.
  • Continue readingAdvertisement When I first saw this dish, I fell in love with the ingredients, but I wasn’t as enthusiastic about the meal itself.
  • When the cheese started to melt, I had to break it up into smaller pieces in order to have it evenly distributed throughout the dish.
  • After tasting it, we concluded that it lacked taste, so we decided to incorporate some handmade pesto into the recipe.
  • I made the following modifications: Smart Taste Rotini were substituted for Penne, and the cooking time was followed according to the package guidelines.
  • It turned out beautifully.

I served it alongside the Parmesan Chicken dish by Mollie Hall, which can be found on this website (see my review there for my adjustments).

Read MoreThis meal reminded me of something I’d had at Macaroni Grill.

I raised the amount of spinach and basil by roughly 2-3 times, reduced the amount of parmesan, and increased the amount of jack cheese for an additional kick.

Continue readingAdvertisement THERE IS WAY TOO MUCH CHEESE!

I used the amount that was specified, and it was overpowering.

I also simply used mozzarella and parmesan, and it turned out fantastic.

He suggested that we try broccoli as a side dish next time.

In addition, I added additional chicken broth to let the tomatoes simmer.

The chicken broth, in my opinion, is an excellent addition.

I had some leftover fresh chicken, which I added to the meal to make it a bit more substantial.

It’s simple to make and quite delicious!

I found it to be boring, and the cheese was lumpy, making it difficult to serve.

Penne With Tomato Sauce Pasta Recipe by Tasty

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
  2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
  3. Serve immediately.

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. 395g) crushed tomato (1 can)
  2. Salt to taste
  3. 12 lbpenne pasta (225g)
  4. 2 tablespoons olive oil
  5. 12 medium onion, finely chopped
  6. 12 teaspoon red chili flakes
  7. 1 clove garlic, minced
  8. 14 ozcrushed tomato(395g) 1 can

Creamy Penne Pasta

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This creamy penne pasta recipe is a quick and easy meal that can be prepared in just 20 minutes! This dish is excellent as a vegetarian main meal or side dish. In as little time as it takes to boil and cook the pasta, you can have a steaming hot bowl of delicious creamy garlic penne on your table in no time. It is made with components that you are likely to already have on hand.

  • Do you enjoy penne?
  • To prepare this sauce, you just need a few simple ingredients.
  • After that, you’ll want to add the cream and Italian spice and continue cooking until the sauce has thickened even more, around 10 minutes.
  • Add the drained pasta and toss until evenly covered with the sauce, then serve immediately.

Recipe notestips:

  • Because this is a fairly basic garlic cream sauce, you may certainly season it with other ingredients if you so choose. Cream sauces require a significant quantity of salt (otherwise they might be tasteless), so don’t be afraid to use a generous amount. Taste and adjust as needed
  • Shredding your own parmesan cheese is recommended. There is no similarity between the powdered material and the liquid stuff! When I make this, I usually have a block in my fridge and shred it with my Microplane
  • I don’t advocate substituting the cream with a lower fat option since the sauce may curdle and/or not thicken as well
  • The small amount of lemon juice makes the sauce a bit less one-dimensional in flavor, which is beneficial. You might make this sauce even more delicious by adding some cooked chicken or shrimp. Alternatively, you can substitute another type of pasta for the penne if you want. If the sauce becomes too thick, thin it up with a dash of boiling pasta water if necessary. Please keep in mind that cream sauces will thicken even further when allowed to cool.

What to serve with creamy penne?

Try garlic bread/knots or a side salad as an alternative (try myEasy Caesar Salad Dressing).

You may also like:

  • You may also serve garlic bread/knots or a side salad as an alternative (try myEasy Caesar Salad Dressing).

Do you have any questions regarding this penne pasta dish with cream sauce? Please share your thoughts with me in the comments section below!

Creamy Penne Pasta

  • This creamy penne pasta recipe is a quick and easy meal that can be prepared in just 20 minutes! Excellent as a vegetarian main entrée or side dish
  • Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmericanServings4Calories521kcal
  • This creamy penne pasta recipe is a quick and easy meal that can be prepared in less than 20 minutes. The perfect main meal or side dish for vegetarians. Minutes Required for Preparation 15 minutes to prepare 20 minutes in total Introduction to the CoursePrinciples and Objectives of the Course CuisineAmericanServings4Calories521kcal
  • Prepare the pasta by boiling it in salted water until it is al dente according to package recommendations
  • In a large pan, melt the butter over medium-high heat until the pasta is approximately 10 minutes from from being finished. Serve immediately. As soon as the butter has melted, sprinkle in the flour and cook for about 1 minute, stirring often
  • After you’ve added the garlic, pour in the wine (or broth) and squeeze in the lemon juice. Allow it to bubble for 30 seconds to 1 minute, or until it has decreased by half. Whisk in the cream until the flour is completely dissolved, then whisk in the Italian spice until well combined. Cook, stirring constantly, for a few minutes, or until the sauce has thickened to your preference. Removing the pan from the heat after stirring in the parmesan cheese Season with salt and pepper to taste (I use a lot of salt and pepper). Using tongs, gently mix in the drained pasta until well coated (I like to add a tablespoon or two of pasta water to the sauce before draining it, especially if the sauce has grown a little too thick). If desired, garnish with more parmesan and a sprinkling of chopped parsley. Serve as soon as possible
  • Serving size is between 2-4 people, depending on how hungry people are and what else you serve it with. This is a really basic pasta sauce made with garlic and cream. You can certainly make it more interesting by flavoring it with additional spices if you so choose. I do not advocate substituting low-fat cream for the heavy cream in this recipe. It is possible that it will not thicken in the same way, and you will need to increase the cooking time or add additional flour. Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:521kcal Carbohydrates:46g Protein:12g Fat:31g 19 g of saturated fat Cholesterol:104mg Sodium:205mg Potassium:201mg Fiber:2g Sugar:2g 1122 International Units of Vitamin A 1 milligram of vitamin C Calcium:147mg Iron:1mg Keyword penne pasta with creamed garlic sauce, creamed penne pasta

Reader Interactions

The other night, my mother prepared a penne pasta meal that took everyone by surprise, even myself. My 10-year-old nephew, who is as slender as a spatula and refuses to eat anything, ate this penne pasta with enthusiasm and requested for more the next day. My carb-avoidant sister couldn’t keep her hands off of it. My father proclaimed it a resounding success! Later that night, my father demanded that my mother describe in detail how she had created this particular penne pasta meal for him. Thanks be to God, for past experience has proven that my mother’s recipe memory has a half-life of only a few hours.

It was all returned to her once a few letters from her devoted father were sent.

Tip for the Meat Sauce

The key to making this penne pasta dish successful is to be creative.

Cooking the beef until it is sufficiently browned for the meat sauce! Using a cast iron frying pan over high heat, allowing the ground beef to cook in its own fat without stirring, gives the meat a better opportunity to brown and become flavorful.

How to Store and Freeze

Leftovers of this penne pasta may be stored in an airtight container for up to five days and reheat well in the microwave. If the mixture appears to be drying up, add a splash of water or milk to soften it up a little more. The meat sauce, on the other hand, does not freeze well, and neither does the pasta. If you wish to freeze part or all of the meat sauce for future meals, you may just omit the pasta from the recipe. To freeze the sauce on its own, heat the sauce until it is entirely cooked through, then allow it to cool completely.

Prepare the dish by defrosting it overnight in the refrigerator before reheating it, or by cooking it immediately from the freezer over low heat in a sauce pan.

Elise Bauer is a woman who works in the fashion industry.

Try These Other Great Pasta Dinners

  • Cooked Ziti
  • Hamburger and Macaroni
  • Pepperoni Pizza Penne Pasta
  • Shrimp Pasta alla Vodka
  • Baked Ziti
  • Pasta Skillet with Chicken Sausage, Cheese, and Spinach
  • Baked Ziti with Chicken Sausage, Cheese, and Spinach
  • 4 cups choppedonion (about 1 largeonion)
  • 2 cloves minced garlic
  • 8 ounces penne pasta
  • 2 tablespoons extra virgin olive oil
  • 2 cups choppedonion (about 1 largeonion)
  • 2 cloves minced garlic one-tablespoon dry Italian spice (a combination of dried basil, oregano and rosemary, thyme and marjoram, as well as savory)
  • A sprinkle of dried thyme
  • A dash of red pepper flakes
  • 1/2 teaspoon fresh thyme
  • 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil
  • 2 1/2 cups scanned chunkytomato sauce (approximately one 28-ounce can, preferably Muir Glen brand if available)
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper
  • 1pound ground beef (16 percent fat)
  • 3 fresh basilleaves, chopped, or 1/2 teaspoon dried basil
  1. Prepare the penne pasta: Bring a large pot filled with 4 quarts of water to a boil over high heat. When the water comes to a boil, add 2 tablespoons of salt to taste. When the water has returned to a boil, add the pasta to the saucepan and stir well. Allow to cook over high heat with a vigorous boil for 30 minutes, uncovered. Set a timer for 8-10 minutes, or whatever the manufacturer’s instructions indicate is necessary for al dente spaghetti (cooked but still a little firm). Cook onions, garlic, and spices in a skillet after draining the pasta: Once the water has begun to boil, begin working on the sauce. In a very big pan, heat the olive oil over medium heat until shimmering. Combine the chopped onion, Italian seasoning, and red pepper flakes in a large mixing bowl. Cook, stirring periodically, for 5 minutes, or until the onions are tender and translucent. Season with salt and pepper after adding the garlic and fresh thyme. Cook for a further minute, or until the garlic is aromatic, before serving. Remove the pan from the heat and set it aside. Elise Bauer’s recipe for browning ground beef: Heat a big cast iron skillet over high heat until hot. Using a good amount of salt, coat the bottom of the pan. Break up tiny bits of ground beef and drop them into the pan without stirring once the pan is heated. (It may be necessary to work in batches
  2. Do not overcrowd the skillet.) It is important that the meat be properly browned. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. If the pan is too hot and the meat is burning rather than browning, remove the pan from the heat for a few seconds and then turn the heat down to medium high to prevent further burning. Our coil electric stove requires the highest heat level in order to brown the beef appropriately, however your stove may require a lower heat setting. Use a metal spatula to flip the meat over after it has browned on one side (a couple of minutes). Repeat this process until the meat has been browned on both sides. In the event that you are using a cast iron pan, you may now turn off the heat and remove the pan from the stove. The remaining heat in the pan will allow the meat to finish cooking. Elise Bauer’s recipe for beef and tomato sauce on onions is as follows: Remove the meat from the cast iron pan and place it in the pan with the seasoned onions, using a slotted spoon to transfer the meat. Toss in the tomato sauce. Break up the larger bits of meat into tiny pieces by scraping the edge of your metal spatula over them. Toss in the basil. Add 1 teaspoon of sugar to taste. Bring to a simmer over a low heat and cook, uncovered, for 15 minutes until the vegetables are tender. Elise Bauer is a woman who works in the fashion industry. Elise Bauer
  3. Season with salt and pepper to taste, then add the pasta: After 15 minutes of simmering, taste the sauce and adjust the spices. Taste and season with salt and pepper to your liking. If the sauce is excessively acidic, a bit extra sugar can be added. If the sauce appears to be a touch dry, add a little more tomato sauce. Add in the cooked penne spaghetti and mix well. Garnish with parsley that has been chopped. Serve as soon as possible. Elise Bauer is a woman who works in the fashion industry.
See also:  How Many Carbs Are In Pasta
Nutrition Facts(per serving)
516 Calories
28g Fat
31g Carbs
36g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 516
% Daily Value*
Total Fat28g 35%
Saturated Fat 9g 43%
Cholesterol101mg 34%
Sodium1051mg 46%
Total Carbohydrate31g 11%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein36g
Vitamin C 14mg 72%
Calcium 73mg 6%
Iron 6mg 32%
Potassium 982mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Creamy Garlic Penne Pasta Recipe – Food.com

This meal is a tasty side dish or main dish that can be prepared in minutes. It was tucked away at the back of a pasta box, and it’s delicious!

  • (1 pound) boxpenne or (1 pound) boxpenne rigate, cooked according to package directions, drained, and kept warm
  • Salt & pepper to taste

NUTRITION INFO

Size of a serving: 1 (113) g Servings per recipe: 6 AMT. PER SERVING percent of the total PERFORMANCE ON A DAILY BASIS The calories are 363.8 calories from fat are 74 g21 percent of the total calories. The total fat content is 8.3 g12 percent. 4.4 g21 percent of total fat is saturated fat. 64.11 g (21 percent) of total carbohydrate Dietary Fiber (8.5 g, 33 percent of total) Sugars account for 0.2 percent of total calories.

DIRECTIONS

  • In a medium-sized sauce pan, melt the butter and add the garlic
  • Cook for one minute on medium heat. Cook for 1 minute, stirring regularly, after which remove from heat. Cook, stirring regularly, until the sauce comes to a boil and thickens
  • Remove from heat. Combine the parsley, salt, pepper, and cheese
  • Mix well. Stir until the cheese is completely melted
  • In a large mixing bowl, combine the heated pasta with the sauce and serve immediately

RECIPE MADE WITH LOVE BY

The recipe for this delectable side or main meal is really easy to prepare. This is something I found on the back of a pasta box, and it’s delicious!”

recipes

Pasta meals are usually a popular since they just taste wonderful and can be thrown together in a short amount of time with minimal effort. Take a look at this incredibly cheesy one to add to your collection! Add a salad and some Italian bread, and supper is done in no time! Ingredients

  • 16oz. package Penne noodles
  • 2 tbsp. butter
  • 1 cup yellow onion, chopped
  • 2 garlic cloves minced or 14 teaspoon garlic powder
  • 1 (28 oz.) can tomato puree
  • 2 cups Sargento® Shredded Mozzarella
  • 1/2 cup heavy cream or half and half
  • 1 (16oz.) package Sargento® Shredded Mozzarella

Directions

  1. Cook the pasta in salted water until it is soft, then drain and set it aside to cool. Melt butter in a skillet and add the onion. Cook for 5 minutes, or until the onion is translucent, then add the garlic and cook for another minute. Add the tomato puree to the pan and cook on low heat for about 10 minutes. Slowly whisk in the cheese and heavy cream, allowing the mixture to thicken for about 5 minutes while constantly swirling. Place the noodles in a saucepan and top with Italian seasonings and cheese
  2. Cook until the noodles are tender.

Sargento Products Used in this Recipe

Nutritional Values Amount Per Serving percent Daily Value*The percent Daily Value (DV) of a nutrient in a serving of food indicates how much that nutrient contributes to a person’s daily diet. For general nutrition guidance, 2000 calories per day are recommended. There are no reviews or comments available at this time.

Penne Pasta with Easy Marinara

This easy penne pasta dish asks for canned tomatoes, basil, garlic, and olive oil to create a homemade marinara sauce that can be served at any time of year for a quick and healthy dinner.

Simple Penne Pasta Marinara

Forrest Gump of simple dinners, this healthy penne pasta dish with tomato sauce is the perfect choice: Simply put, simple is as simple does. It’s easy in terms of both the ingredients and the preparation procedure, but it’s also full of emotion. This recipe, like my favorite tomato soup with a grilled cheese sandwich or the finest stovetop mac and cheese, is my go-to when I want to make simple home cuisine in a hurry. Made with canned tomatoes, tomato paste, and fresh garlic soaked in olive oil, this penne with quick-from-scratch marinara is perfect for any season.

Look no farther than this home-made pomodoro sauce recipe for a delicious pasta sauce prepared with fresh tomatoes.

For breakfast, I’ve served it with a fried egg on top, made it for supper, and then eaten it straight from the fridge as leftovers for lunch the next day—if there are any leftovers! Yes, it truly is that wonderful. ​

Penne Pasta with Easy Marinara

Marinara sauce is a dish that is relatively simple to prepare. In the same way that fresh tomatoes are used in pomodoro sauce, canned tomatoes may be used in this recipe at any time of year because they are readily available. The rest of the ingredients are simple and straightforward, resulting in a sauce that is both simple and light.

  • Whole San Marzano tomatoes are puréed with their juices. Make certain to purchase authentic San Marzano tomatoes that have been canned whole in a sauced tomato purée to avoid disappointment. In this recipe, I use DeLallo San Marzano type tomatoes, which are cultivated in Italy and imported to the United States of America. Interestingly, 95 percent of the San Marzano tomatoes sold in the United States are not truly from Italy, as the label claims, but are instead cultivated in the United States instead
  • Extra virgin olive oil is a type of olive oil that is extracted from olives that have been harvested at their peak of freshness. Because the olive oil contributes significantly to the flavor of this dish, use the best extra virgin olive oil you can purchase. Clean-tasting olive oils that are fruity and vibrant are my favorites
  • Garlic is another favorite. Tomato paste should be made using solid cloves of garlic that will be cooked whole. Tomato paste is just concentrated tomato, and it enhances the flavor of this sauce by adding depth. Using basil or oregano straight from the tube rather than the can saves on waste and is more convenient. Whatever herb you select, make sure it’s fresh
  • Use Kosher salt and freshly ground black pepper to finish it off. In this dish, salt is used to balance the acidity of the tomatoes, while black pepper is used to provide a little fire.

How to Make Marinara Sauce

With only 5 ingredients, this simple marinara comes out light and vibrant, and it is really simple to create from start to finish from scratch. You can get the complete recipe for my homemade marinara sauce right here. Here are a few pointers to get you started on your marinara journey:

  • In order to make the sauce, use your fingers to smash canned whole tomatoes. Pour the tomatoes into a mixing bowl and smash them with your fingertips or the back of a spoon until they are fine. Whole tomatoes give the sauce substance, while still keeping it thin, light, and with just the proper amount of chunks of texture. Don’t use puréed or crushed tomatoes in place of the whole tomatoes. They will thicken the sauce to an unacceptable degree. Instead of minced garlic, use crushed garlic to flavor the oil. As the crushed, entire garlic cloves steep in the heated extra virgin olive oil, they become sweet and soft, and when the tomatoes are added, the garlic continues to simmer for a while longer. The garlic will partially melt into the sauce as it cooks, allowing the bigger bits to be fished out before adding the pasta
  • You may also choose to leave them in if you want. Browning the tomato paste will give it a more complex taste. Cooking the tomato paste in the garlic-infused oil removes the raw edge of the tomato sauce, resulting in a richness that enhances the taste of the sauce. If necessary, season with a pinch of sugar. Despite the fact that tomatoes are acidic vegetables, they may be made sweet by adding a sprinkle or two of sugar.

Finish Cooking the Penne Pasta Directly In the Sauce

To make the sauce, smash entire canned tomatoes with your fingers. Crush the tomatoes with your fingers or the back of a spoon once they have been put into a bowl. Whole tomatoes give the sauce substance, while still keeping it thin, light, and with just the proper amount of chunks of flavor. Use fresh tomatoes rather than puréed or crushed. Their actions will result in an excessively thick sauce; Garlic that has been crushed rather than minced can be used to flavor the olive oil. During the steeping process, entire garlic cloves become sweet and soft due to the heat of the extra virgin olive oil.

The garlic will partially melt into the sauce as it cooks, leaving the bigger bits to be fished out before adding the pasta; you may also leave them in if you like.

Using a garlic-infused oil to cook the tomato paste removes the raw edge of the tomato sauce and creates a richness that further enhances the flavor of the sauce.

A sprinkle or two of sugar can help bring out the sweetness of tomatoes, which are often acidic veggies.

  • To make the sauce, smash canned whole tomatoes with your fingers. Using your fingers or the back of a spoon, smash the tomatoes in a bowl. Whole tomatoes give the sauce substance while while keeping it thin, light, and with just the perfect amount of chunk. It is not acceptable to replace puréed or crushed tomatoes. They will thicken the sauce to an unhealthy degree. Instead of using minced garlic, use crushed garlic to flavor the oil. As the crushed, entire garlic cloves steep in the heated extra virgin olive oil, they become sweet and soft, and when the tomatoes are added, the garlic continues to cook. Some of the garlic will melt into the sauce as it boils, leaving the bigger bits to be fished out before mixing with the pasta, although you may leave them in if you like. Browning the tomato paste will give it a richer taste. Cooking the tomato paste in the garlic-infused oil removes the raw edge from the tomato sauce, resulting in a richness that enhances the flavor of the sauce. If you think it’s necessary, add a pinch of sugar. Despite the fact that tomatoes are acidic vegetables, they may be made sweet by adding a sprinkle or two of sugar
See also:  How Much Penne Pasta Per Person

Can You Freeze Penne Pasta?

Instead than purchasing one of those containers of frozen pasta from the grocery store, this penne pasta dish is a terrific make-ahead recipe that can be saved and reheated later. Prepare the spaghetti to completion and then freeze it in individual part containers (these containers are microwave and freezer safe) so that it can be reheated before serving. Pasta may be stored in the freezer for up to 2 months.

What to Serve with Penne Pasta

  • Killer Garlic Knots
  • s Arugula Salad With Shaved Parmesan Three Ways
  • s Italian Chopped Salad with Marinated Chickpeas
  • s Caesar Salad with Garlic Croutons
  • s Citrus Fennel and Avocado Salad
  • The Killer Garlic Knots, Arugula Salad with Shaved Parmesan Three Ways, Italian Chopped Salad with Marinated Chickpeas, Caesar Salad with Garlic Croutons, Citrus Fennel and Avocado Salad, and many more are on the menu.

Penne Pasta with Marinara

The Killer Garlic Knots, Arugula Salad with Shaved Parmesan Three Ways, Italian Chopped Salad with Marinated Chickpeas, Caesar Salad with Garlic Croutons, Citrus Fennel and Avocado Salad, and more are all on the menu.

  • Killer Garlic Knots
  • Arugula Salad with Shaved Parmesan Three Ways
  • Italian Chopped Salad with Marinated Chickpeas
  • Caesar Salad with Garlic Croutons
  • Citrus Fennel and Avocado Salad
  • Start by bringing a big pot of salted water to a boil and seasoning generously with salt
  • In the meantime, start making the marinara. Set aside in a large mixing bowl once you’ve mashed the tomatoes and purée with your hands or the back of a spoon
  • In a large cold skillet, combine the extra-virgin olive oil and garlic cloves and heat over medium heat until the garlic is fragrant. Cook until the garlic is aromatic and brown, about 5 minutes, when it begins to crackle. Stir often while cooking. Keep an eye on the heat to ensure that the garlic does not cook too rapidly or burn
  • Cook for 1-2 minutes, stirring constantly, until the tomato paste is completely incorporated into the garlic and oil (taking care not to let the oil splash and burn you as you add the paste). Sprinkle salt and pepper over the tomatoes as they’re being carefully spooned into the hot skillet with the oil and paste. Bring the water to a boil while adding the basil sprigs. Simmer for 30 minutes, stirring regularly, at a boiling simmer on a low heat, stirring occasionally. While you’re waiting for the oil to blend, toss the basil sprigs and garlic into the boiling water to cook for 2 minutes less than the package suggests. Meanwhile, cook the pasta until it’s 2 minutes shy of the recommended cooking time on the package. Transfer the pasta straight to the sauce, using a slotted spoon or spider, and continue to cook until the pasta is cooked but still firm to the bite. Toss the pasta to mix it thoroughly with the sauce, and add 1-2 tablespoons of the pasta water if necessary to thin or lengthen the sauce. Add fresh basil to finish it off and dish it up.

Make the pasta sauce ahead of time and store it in the refrigerator for up to 5 days or freeze it for up to 1 month. To assemble the dish, heat the sauce in a skillet before cooking the pasta and finishing it as indicated.

366 calories|58 grams of carbohydrates|10 grams of protein|10 grams of fat|1 gram of saturated fat|414 milligrams of sodium|204 milligrams of potassium|3 grams of fiber|2 grams of sugar|41 international units of vitamin A|1 milligram of vitamin C|19 milligrams of calcium|1 milligram of iron

More Pasta Recipes to Try Now

  • Pasta with meatballs and tomato sauce
  • Pasta with pomodoro sauce
  • Shrimp scampi pasta
  • Cacio e pepe with 5 ingredients
  • Pasta with meatballs and tomato sauce

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Make Your Own . Garganelli (home made Penne)

Garganelli is a fictional character created by Italian author Giuseppe Garganelli (Homemade Penne) I got a garganelli and gnocchi remover a few months ago, but I have yet to put it to use in my kitchen. As much as I enjoy preparing handmade pasta, shaping small pasta (such as peppadelle or fettuccini) takes significantly longer than shaping long pasta (such as spaghetti). This is because you must form each noodle piece one at a time. Who has the luxury of time for that? Finally, on a peaceful Sunday afternoon, I decided to give it a try and discovered that making garganelli was both simple and enjoyable.

  1. They have a striking resemblance.
  2. Because it is hard to create “penne” at home, the closest thing to handmade penne is garganelli.
  3. If you enjoy making your own pasta, I highly recommend investing in this little appliance.
  4. Prepare fresh pasta dough and bake it.
  5. Cutting sheets into 1-1/2 inch (4 cm) strips and then into squares is a good way to start.
  6. Using the little rolling pin that comes with the garganelli board, roll the dough from one corner to the other until it is ridged in appearance.
  7. Apply a small amount of pressure at the end to seal it.
  8. Garganelli are made in a variety of shapes.
  9. It is used to manufacture garganelli of enormous size.
  10. You may also use a spherical pencil if you choose.
  11. On the right is a 1-1/2-inch piece of pasta dough that has been rolled using a chopstick.

Maintain your production levels as long as you choose – or have the patience – to maintain them. Garganelli may be made from the pasta dough recipe found here, which yields around 1 pound of pasta.

Barilla Penne Pasta & Recipes

Preparing a lovely dish of Penne for the ones you care about the most takes only 11 minutes, and you may communicate your feelings in that time. Penne, which literally translates as “pen” in Italian, is one of the most well-known and much enjoyed pasta forms in the country. It derives its name from the shape of the pasta it is made from. Inspired by the quill of an old-fashioned ink pen, the tube-shape with slanted ends was created. Barilla® Penne is prepared with ingredients that are not genetically modified.

Perfect for.

Its enormous diameter and ridges make Penne an excellent choice for keeping sauces on the whole surface, both inside and outside! Penne can be served with a variety of sauces, including chunkier meat or vegetable-based sauces, refined dairy-based sauces, such as a mushroom cream sauce, tomato sauces, and spicy sauces. In addition to baked casserole dishes (known as “pasta al forno”), penne is also good on its own.

Suitable For

More Information about Allergens

IngredientsNutrition

To improve the flavor of the pasta, add a good pinch of sea salt to the boiling water before adding the pasta. Oil should not be added to the water since it hinders the sauce from adhering to the pasta. Please see our Help and Support page for further cooking suggestions.

COOKING YOUR PASTA

Preparation: Bring 4 to 6 quarts of water to a boil, season with salt to taste. Fill a pot halfway with boiling water and add the contents of the packet. Gently stir the ingredients together. Bring the water back to a boil. Boil the pasta, uncovered, for 11 minutes, stirring regularly, until it is authentically “al dente.” Boil the pasta for an extra 1 minute if you want it more tender. Remove the pan from the heat. Drain the water well. Make a quick sauce using your favorite Barilla sauce and serve immediately.

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Every product that we showcase has been handpicked by Delish editors. We may receive a commission if you click on one of the links on this page. Ethan Calabrese is an American actor and director. Are you wondering what to do with all of those boxes of penne pasta that have accumulated in your pantry? Don’t be satisfied with just spaghetti and tomato sauce. Easy supper that will have everyone salivating is only a few additional steps away with these simple instructions: Try our best-ever spaghettis if you’re looking for even more noodle pleasure.

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Blushing Penne Pasta

Preparation/Total Time: 30 minutes

Makes

a total of 8 servings This recipe was adapted from one that asked for vodka and heavy whipping cream, which I found to be too rich. My friends and family were perplexed as to how a sauce this rich, savory, and creamy could be so light and refreshing. Mrs. Margaret Wilson of Hemet in California sent in this message: Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.

Ingredients

  • 16-ounce bag of penne pasta
  • 2 tablespoons butter
  • 1 big onion, halved and thinly sliced
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1-1/2 cups half-and-half, divided
  • 1 teaspoon salt 1/2 cup white wine or low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 cup shredded Parmigiano-Reggiano cheese, divided
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 cup shredded Parmes

Directions

  1. Pasta should be cooked according to package guidelines in a 6-quart stockpot. Drain the water and put it back in the pot. Between those two steps, melt the butter in a large nonstick pan over medium heat and sauté the onion until gently browned, about 8-10 minutes. Cook and stir for 1 minute after adding the herbs and salt. Cook and stir until the 1 cup cream, the wine, and the tomato paste are well incorporated. In a separate bowl, whisk together the flour and remaining cream until smooth
  2. Gradually pour into the onion mixture. Bring to a boil, then simmer, stirring constantly, until the sauce has thickened, about 2 minutes. 1/4 cup cheese should be added at this point. Add to the pasta and mix well. Serve with the remainder of the cheese.

Nutrition Facts

1 cup has 335 calories, 10 grams of fat (6 grams of saturated fat), 34 milligrams of cholesterol, 431 milligrams of sodium, 47 grams of carbohydrates (4 grams of sugars, 2 grams of fiber), and 12 grams of protein.

Easy Skillet Penne Pasta Recipe

  • 2 cups multigrain or whole wheat penne pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 cup finely chopped sweet or yellow onion
  • 1 tablespoon extra-virgin olive oil 1 yellow or red bell pepper, diced
  • 1 red onion, diced minced garlic
  • 1 (14.5 oz.) diced tomatoes with Italian seasoning, undrained
  • 3 cloves minced garlic
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 (5.0 oz.) container Lindsay® Recloseables Pitted Ripe Olives, drained, or 1 cup California Pitted Ripe Olives
  • 1/4 cup chopped fresh Italian parsley or basil
  • 1 (5.0 oz.) container Lindsay® Recloseables Pitted Ripe Olives, drained
  • 1 (5.0

Cooking Directions

  1. Prepare the pasta according to the package instructions. eliminating salt from the recipe
  2. In the meantime, heat the oil in a big deep pan over medium heat until shimmering. Sauté for 5 minutes, until the onion, bell pepper, and garlic are translucent. Bring the tomatoes and, if preferred, the pepper flakes to a simmer
  3. Remove from heat. Add in the olives and mix well. Continue to cook, stirring occasionally, over low heat for 10 minutes or until the veggies are soft. Drain the pasta and toss it into the olive mixture. Cook for 1 minute. Garnish with parsley if desired.

Penne Pasta Bake Recipe

This Penne Pasta Bake dish is a true comfort food, with a hearty, creamy sauce and lots and heaps of shredded cheese on top. It is the ideal dish for a hectic night out or for feeding a large group of people. PIN IT FOR LATER REFERENCE! While we enjoy pasta on a regular basis, penne pasta is one of my personal favorites. You might also like this Sausage and Peppers Pasta, Penne with Butternut Squash and Sausage, or Key West Penne if you enjoy penne. As a food writer, it may be a little humiliating to say that my children aren’t the most experimental eaters on the planet.

  • We still have difficulties, despite the fact that things are getting better as kids get older.
  • Pizza prepared from scratch.
  • Tacos.
  • Thank goodness I enjoy spaghetti as well because it has been a staple in my diet pretty frequently.
  • A rich, creamy red sauce, pasta, and lots and plenty of cheese are the ingredients for this dish.
See also:  How To Make Garlic Pasta

Ingredients

A delicious Penne Pasta Bake dish with a hearty meat sauce and a generous amount of cheese is a true comfort food classic. Whether you’re entertaining guests or feeding a large group of people, this dish is a hit. REFER TO THIS PAGE FOR FURTHER INFORMATION. Penne pasta is a personal favorite of mine, and we eat it all the time! You might also like this Sausage and Peppers Pasta, Penne with Butternut Squash and Sausage, or Key West Penne if you enjoy penne. As a food blogger, it may be a little humiliating to say that my children aren’t the most adventurous eaters in the world.

  • We still have difficulties, despite the fact that things are getting better as kids get older.
  • They are listed below.
  • Meatballs.
  • Andpasta.

Nonetheless, this meal has a lot to recommend it (for the entire family). There’s pasta, a hearty meaty red sauce, and loads and plenty of cheese in this dish! Comfort food is something I can get behind any day of the week, and this is one of those days.

How to Make this Penne Pasta Bake

PASTA: Cook your pasta until it’s al dente, around 8 minutes. Cooking it for too long can result in mushy results when everything is mixed together and baked together. SAUCE: To prepare the sauce, brown the ground beef with the onion in a large skillet over medium heat, then add the marinara and allow everything to stew together and simmer. Add in the sour cream and mix well. COMBINE: Toss the cooked pasta into the beef sauce until well combined. ASSEMBLE: To assemble, you’ll need two layers of meat/pasta, followed by a layer of cheese.

Half of the provolone (break the slices if necessary) and half of the mozzarella are then placed on top of the pizza.

BAKE: Bake the pasta until the cheese is melted, then sprinkle the parsley on top before serving.

Tips and Tricks

  • Pasta should be cooked until it is al dente. To avoid mushy results once everything has been mixed and baked, make sure not to overcook the mixture! Prepare THE SAUCE: To make the sauce, brown the ground beef with the onion in a large skillet over medium heat, then stir in the marinara and allow everything to cook together until it is thick and bubbling. In a separate bowl, whisk together the sour cream and the lemon juice. PREPARE TO COMBINE: Toss cooked spaghetti into the meat sauce until well combined. To assemble, you will need two layers of meat/pasta and cheese, which will be sandwiched together. First, put half of the spaghetti in the oven dish and bake it for 15 minutes. Half of the provolone (break the slices if necessary) and half of the mozzarella should be placed on top of the pizza. Add the remaining spaghetti, followed by the remaining provolone, mozzarella, and parmesan cheeses. BAKE: Bake the pasta until the cheese is melted, then sprinkle the parsley on top before serving the dish.

More Pasta Recipes

AL DENTE PASTA: Cook your pasta until it is al dente. Cooking it for too long will result in mushy results when everything is mixed and baked. SAUCE: To prepare the sauce, brown the ground beef with the onion in a skillet over medium heat, then add the marinara and allow everything to stew together and simmer. Stir in the sour cream until well combined. COMBINE: Stir the cooked pasta into the meat sauce until well combined. HOW TO ASSEMBLE: To assemble, you will need two layers of meat/pasta and cheese.

Half of the provolone (break the slices if necessary) and half of the mozzarella are then placed on top.

BAKE: Bake the pasta until the cheese is melted, then sprinkle with parsley just before serving.

Description

This Penne Pasta Bake dish is a true comfort food, with a hearty, creamy sauce and lots and heaps of shredded cheese on top. It is the ideal dish for a hectic night out or for feeding a large group of people. Scale

Ingredients

  • A delicious Penne Pasta Bake dish with a hearty meat sauce and a generous amount of cheese is a true comfort food classic. Whether you’re entertaining guests or feeding a large group of people, this dish is a hit. Scale

Instructions

  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente, about 5 minutes. In the meantime, cook the ground beef in a large pan over medium heat. Cook until the onion is softened, about 5 minutes. Allow for 15 minutes of simmering time after adding the spaghetti sauce. Add in the sour cream and mix well. Stir in the drained pasta until it is well coated. Preheat the oven to 350 degrees Fahrenheit. Nonstick cooking spray should be sprayed into a 2-quart baking dish. Half of the spaghetti should be poured into the baking dish. Place half of the Provolone and half of the Mozzarella on top of the salad. Pour the remaining spaghetti on top and sprinkle with the remaining Provolone and Mozzarella cheeses, finishing with the Parmesan. Bake for 30 minutes, or until the cheese is melted and bubbling. Before serving, garnish with finely chopped parsley.

Recipe Notes:

This dish was adapted from allrecipes.com. Alternately use half ground beef and half Italian sausage to add extra flavor to this dish. In place of penne, any short cut pasta can be used – penne is simply our preferred choice! MAKE THE DAY BEFORE: This dish may simply be prepared the day before and baked just before serving. STORAGE: This dish keeps nicely in the freezer. You may construct the entire dish, cover it with plastic wrap, and freeze it either before or after it is baked. In any case, be certain that it has thoroughly cooled before freezing.

Leftovers may also be frozen in individual serving sizes and warmed in the microwave for quick and simple dinners on the go.

Keep any leftovers covered in the refrigerator for up to 3-4 days after they’ve been prepared.

The nutritional information is supplied as a best-guess estimate only. The numbers might vary depending on the brands and goods used. If you have any nutritional information, it is best to utilize it as a broad guide.

Nutrition

  • The following are the nutritional values for one serving: 492 calories, 10 grams of sugar, 940 milligrams of sodium, 24 grams of fat, 12 grams of saturated fat, 5 grams of unsaturated fat, 0 grams of trans fat, 42 grams of carbohydrates, 5 grams of fiber, 29 grams of protein, and 67 milligrams of cholesterol.

Baked pasta, pasta bake, penne pasta recipe, penne pasta, penne spaghetti Thank you for visiting Taste and Tell. Here you will find recipes that are simple, quick, and suitable for the whole family. I believe that everybody can cook, and that supper does not have to be complex in any way. Come and spend some time in my kitchen with me! More information can be found at

Reader Interactions

From start to finish, it takes 90 minutes. Servings:4 ‘Intermediate’ level of difficulty The following equipment is required to manufacture penne at home: a pasta machine, stand mixer with a pasta extruder attachment, as well as a disc or die designed particularly for penne in order to produce the noodles with pointed ends. You should not, however, rush to the store just yet: Garganelli pasta, a kind of penne that is less well-known, may be made entirely by hand. The most noticeable distinction between penne and garganelli is that the garganelli tube has a visible flap on the top.

Ingredients

  • 90 minutes from start to finish Servings:4 Intermediate Difficulty Level: The following equipment is required to create penne at home: a pasta machine, stand mixer with a pasta extruder attachment, as well as a disc or die designed particularly for penne in order to produce the noodles with pointed ends. You should not, however, rush to the store at this time because Garganelli pasta, a kind of penne that is less well-known, may be made by hand. One of the most noticeable differences between penne and garganelli is that the garganelli tube has a visible flap on the top of it.

Tip

If you don’t have semolina flour on hand, or if you don’t want to use it, all-purpose flour can be substituted.

Prepare the Pasta Dough

In a large mixing bowl, thoroughly combine the all-purpose and semolina flours with the salt, making sure they are well incorporated. In a separate dish, whisk together the entire eggs and the egg yolks. Begin by combining the dry ingredients with an electric hand mixer or in a stand mixer until they are well combined. Slowly pour the eggs into the flour mixture. Continue to combine the ingredients until the flour has completely absorbed the egg, resulting in a light yellow lump of dough with a homogeneous texture and consistency.

Separate the dough into four sections that are approximately the same size as one another.

Form Penne With an Extruder

Use a pasta machine or a stand mixer attachment to make the noodles. Install the penne noodle disc or die in your pasta extruder to make penne noodles. Take the first chunk of dough out of the plastic wrap and set it aside. Make sure to feed the dough through the machine in accordance with the manufacturer’s recommendations. To cut the noodles from the end of the disc, use a knife or the machine’s specific cutting tool to slice the noodles until they are approximately 2 to 2 1/2 inches long. Place the penne on a lightly dusted baking sheet and set it aside while you finish processing the remaining sections of dough.

Shape Garganelli By Hand

Flour should be sprinkled on your work surface as well as the barrel of a rolling pin. Unwrap one part of the dough from the plastic wrap and set it aside. Place the unwrapped dough on a floured surface and press it down. With the rolling pin, roll the dough into a thin disc and set aside. Do not be concerned with forming a perfect circle or oval with the disc. Test the thickness of the rolled dough by sliding your palm underneath it. While your hand should be visible through the dough, you should be able to gently manipulate it without ripping it.

Wrap it in plastic wrap as you continue to roll the remaining sections.

Using a pasta cutting tool, a pizza wheel, or a sharp knife, cut the disc into 1-inch-wide strips that are vertically aligned.

Cut horizontally across the disc, spacing each cut approximately 1 1/2 inches apart.

Pick up any bits of dough that have been cut into shapes other than 1-by-1-1/2-inch rectangles.

Using a ridged pasta board, such as an agarganelli board or a gnocchi board, place a rectangle of dough on the board with one corner of the rectangle pointing toward you.

Orient the pencil so that it is horizontal.

Place the tip of the corner of the pencil on top of the pencil so that you can begin to roll the pencil.

You should roll from one corner of the rectangle to the corner diagonally opposite it, starting at one corner and ending at the other.

Place it on a baking sheet that has been lightly dusted as you continue to shape the remainder of the dough.

Roll the remaining rectangles in a tight ball. Cut and shape the remaining bits of dough, reserving the edge pieces in the covered bowl for later use. Roll the edge pieces into a new disc and repeat the process. To finish making the noodles, repeat the cutting and shaping processes one more time.

Tip

  • In the event that you have access to a pasta roller, forming dough discs with it can save time while also producing more consistent results. If you do not have access to a ridged pasta board, you can shape garganelli on a smooth work surface instead. Simply said, the noodles will be smooth rather than ridged, similar to penne.

Boil the Pasta

Fill a large stock pot halfway with water, enough to cover the pasta completely (approximately 6 quarts). Season the water strongly with salt – pasta water should have a salty taste, similar to that of the sea. Bring the pot of water to a rolling boil. In order to reduce splashing, gently drop the pasta into the water. Boil the pasta for 1 to 3 minutes, depending on its size. Remove a noodle from the water and use your tongue to detect when it is done.

Serving Suggestions

Preparation: Fill a large stock pot halfway with water, enough to cover the pasta completely (approximately 6 quarts). Make sure to season the water with plenty of salt – pasta water should have a salty taste similar to that of the ocean. Raise the heat on your stove so that the water is boiling. In order to reduce splashing, gently drop the pasta into the water. Depending on how long the pasta has been cooking, it might take 1 to 3 minutes. Pour some water over the noodles and taste it to see whether they are cooked through.

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