ItalyPenne in Tomato Sauce
Penne in tomato sauce is a versatile dish that can be either a simple everyday dinner or the basis for more complex variations with the addition of meat, seafood or vegetables.
Key Ingredients
What you'll need
Ingredients
- 500 gSee recipes with penne
penne (or other pasta)
i - 2 tbspSee recipes with olive oil
olive oil
i - 2 clovesSee recipes with garlic
garlic, finely chopped
i - 1/2See recipes with red chili pepper
red chili pepper, finely chopped (or to taste)
i - 400 gSee recipes with canned chopped tomatoes
canned chopped tomatoes
i - 1 tbspSee recipes with tomato paste
tomato paste
i - 1/2 tspSee recipes with dried oregano
dried oregano
i - 1/4 tspSee recipes with ground black pepper
ground black pepper
i - to taste
- optional, for garnishSee recipes with fresh basil
fresh basil
i
How to make it
Instructions
- 1
In a large saucepan or skillet, heat the olive oil over medium heat. Add the crushed garlic and red chili pepper. Fry for 1 minute until fragrant.
- 2
Add the chopped tomatoes, tomato paste, oregano and black pepper. Bring the sauce to a boil, then reduce the heat and simmer for 15-20 minutes until the sauce thickens. Add salt to taste.
- 3
In a large saucepan, boil salted water and cook penne according to package directions. Set aside 1/2 cup of the pasta water before draining.
- 4
Drain the penne, add to the tomato sauce. Stir and add more pasta water if the sauce is too thick. Heat for 1 minute.
- 5
Arrange the penne on plates. Sprinkle with fresh basil (optional) and serve.
Frequently Asked Questions
Why does tomato sauce taste too sour — how to reduce acidity in pasta sauce?
Add a pinch of sugar at the end — just ¼ teaspoon neutralises excess acidity. Long slow simmering also helps: the tomato acidity mellows on its own. Grated carrot or onion adds natural sweetness too. And avoid cheap canned tomatoes — they tend to be more acidic.
Can I substitute canned tomatoes with fresh ones in the sauce?
Yes — in summer, fresh tomatoes are even better. Blanch them, peel, chop and simmer longer — 25–30 minutes instead of 15. In winter, canned tomatoes are preferable: they're picked at peak ripeness and taste better than watery winter tomatoes from the shop.
Why does my pasta in tomato sauce turn out dry instead of saucy?
Two reasons: the sauce reduced too much before adding the pasta, or the pasta was drained completely dry. Always save a cup of pasta cooking water — add it to the sauce to reach the right consistency. The starch in the water makes the sauce silky and helps it cling to the pasta.
What is the difference between penne arrabbiata and penne in tomato sauce?
Arrabbiata (meaning 'angry') is the same tomato sauce but with hot chilli pepper as a mandatory ingredient. Without chilli it's simply pomodoro sauce. In this recipe chilli is optional, so adjust the heat to your taste.
Can you make tomato pasta sauce ahead of time and store it?
Yes — the sauce only improves with time. Make a big batch: it keeps in the fridge for 5 days and in the freezer for 3 months. Defrost in a saucepan over low heat, adding a splash of water. Always cook the pasta fresh and combine at the moment of serving.
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