Penne 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.
Ingredients
- 500 gpenne
- 2 tbspolive oil
- 2 clovesgarlic
- 1/2 red chili pepper
- 400 gcanned chopped tomatoes
- 1 tbsptomato paste
- 1/2 tspdried oregano
- 1/4 tspground black pepper
- to tastesalt
- optional, for garnishfresh basil
Method
- 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.
- 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.
- 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.
- Drain the penne, add to the tomato sauce. Stir and add more pasta water if the sauce is too thick. Heat for 1 minute.
- Arrange the penne on plates. Sprinkle with fresh basil (optional) and serve.
FAQ
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.
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.
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.
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.
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.
Rate this
Recipes by email
One letter a week: a recipe picked for your taste, plus whatever is new on the site. Unsubscribe in one click.
Welcome gift: Sergei's cookbook (e-book).
By subscribing you agree to the privacy policy.
Tell us what you like to cook (30 seconds) →Keep browsing
More dishes from the Italian archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
Salt your cooking water generously for penne in tomato sauce — about 1 tablespoon per liter. This is the only chance to season from inside. No amount of sauce compensates for bland, under-seasoned pasta or grains.