If you want a simple to make yet mindblowing to eat restaurant style pasta recipe, then this penne pasta in red sauce would hit the right spot for you! This creamy & tangy red sauce pasta is full of fresh flavors thanks to the homemade tomato sauce made from scratch!
After sharing so many pasta recipes in my blog over these past few years, I discovered that I have missed sharing the simplest yet tastiest pasta that I make so often for ourselves!
Hence enters the classic penne pasta in red sauce! The creamy red sauce pasta is going to become your new favorite, if not already, in just no time and I am absolutely sure of it!
Even though this is a meatless pasta, the classic homemade red pasta sauce makes this super-addictive, ensuring you don’t miss having meat with this one!
And I can bet you won’t!
What is so special about this penne pasta in red sauce?
As the name suggests, this recipe is nothing but penne pasta cooked in homemade tomato sauce; so what’s the big deal about it?
Yes, I agree that it can’t be simpler than this!
Yet, I can’t help but tell you guys that this may look simple but the taste & flavor that you will experience in this pasta in red sauce will undoubtedly blow your mind!
Like it does to us every time I make it for our fancy Italian dinner at the comfort & coziness of our sweet home!
So trust me on this and make this penne pasta in red sauce as soon as you get your hands on the ingredients below and come back to thank me later!
Ingredients for penne pasta in red sauce
Penne: I know I have named this recipe as penne pasta in red sauce giving special emphasis on penne!
Although you can technically make this red sauce pasta using any type of pasta, short or long, my sincere suggestion would be to use penne specifically for this!
Why, you ask?
For one reason, it looks absolutely stunning! Plus these penne rigate absorb the creamy tomato sauce impeccably thanks to its ridges on the outer surface!
Fresh tomato: The USP of this pasta in red sauce is the homemade tomato sauce made from scratch using fresh ripe red tomatoes!
Find the brightest and ripest red tomatoes possible for the best tasting tomato sauce made at home and you will thank yourself for making this!
Tomato paste: To enhance the deep tangy tomato flavor, I used a couple of tablespoons of tomato paste in the sauce and you can trust me on this that this is a game changer!
Garlic: This recipe of pasta in red sauce is a little heavy on garlic and since I am a fan of garlicky flavor, I didn’t mind it at all!
But if you do not like the overpowering smell of garlic, you can absolutely tone it down by cutting it in half of the given amount.
Fresh basil: This classic Italian herb is a must in this red sauce pasta. The combined flavor of the trio – tomato, garlic and basil – is simply incredibly delish!
Spices: This penne pasta in red sauce is all about fresh flavors thanks to the homemade red pasta sauce made from scratch! So the spices used here are very minimal!
All you need are chilli flakes for that spicy kick, oregano seasoning for enhanced deep herby flavor and paprika or red chilli powder for that bright red color without the overwhelming spiciness!
Seasoning: Since tomatoes are a little sour in taste, season them well while cooking to balance their tartness and bring out their best flavors. Use black pepper to add a hint of kick to your red pasta sauce!
Olive oil & butter: While you cook the raw tomatoes in a good quality olive oil to infuse them with the fresh flavor of this Mediterranean oil, you should use a combination of butter and olive oil to cook the spices and pasta while combining them with the freshly made tomato sauce!
Butter adds on to the already flavorful red pasta sauce making your penne pasta in red sauce absolutely irresistible!
Cooking cream: Since this is a creamy tomato sauce pasta, you will need a little amount of cream which will not only add richness to the sauce but also balance the tartness of tomatoes with its subtle sweetness!
Cheese: To round up all the flavors of tomato, garlic and fresh basil, top up your penne pasta in red sauce with freshly grated parmesan cheese!
This hard Italian cheese brings together all the beautiful flavors and creates that perfect restaurant style Italian experience right at your home!
You don’t need any other melty cheese in this pasta in red sauce as the sauce itself is already quite creamy in texture; this hard cheese will add that classic Italian flavor to complete the dish!
How to make penne pasta in red sauce?
Step 1: Boil water in a large saucepan with two tablespoons of salt in it. When the water comes to a full boil, add the pasta to it.
Step 2: Cook the penne pasta in boiling water over medium heat for 10 to 12 minutes or as per the packet instructions until al dente.
Step 3: Once the pasta is cooked to your liking, switch off the flame and take out about a cup of pasta cooking water and set aside for later use.
Step 4: Now transfer the pasta to a colander placed over your kitchen sink (or a large bowl) to drain out the water completely.
Step 5: Rinse the pasta under cold running water to stop it from further cooking. Leave the penne in the colander while you cook the tomato sauce.
Step 6: To cook the tomato sauce from scratch, wash the red tomatoes nicely. Then cut them into large chunks. You may de-seed the tomatoes.
Step 7: In a large sauté pan, heat about a couple of tablespoons of olive oil until just moderately hot. Do not smoke the olive oil.
Step 8: Then add 1 tablespoon of the minced garlic to the oil and sauté for just a few seconds until the garlic becomes fragrant.
Step 9: Then add the chopped tomato pieces into the pan and let them cook on medium heat. Add half a teaspoon of salt and stir to mix it evenly. Continue to cook the tomatoes for 5 minutes.
Step 10: Drizzle a few tablespoons of water over the tomatoes, cover the pan with a snugly fitted lid and let them cook on low heat until the tomatoes become completely soft and mushy.
Step 11: It would take about 10 to 15 minutes to completely melt and soften the tomatoes. Take your time at this stage to allow the ripe tomatoes to release all their flavors.
Step 12: Once they are soft, switch off the flame and transfer them along with any released juices to another bowl and let them cool down completely.
Step 13: Once the tomatoes are completely cooled, transfer them to a blender and blend it to make a smooth puree making sure there is no lump. Again, do not rush!
Step 14: Now heat the same sauté pan over medium heat and add about a couple of tablespoons each of olive oil and unsalted butter (aka cooking butter).
Step 15: Let the butter melt and oil become warm. Add the remaining 3 tablespoons of minced garlic and sauté for a minute on low heat ensuring garlic doesn’t burn.
Step 16: Add the tomato paste, chilli flakes, oregano seasoning, red chilli powder or paprika and give a good mix while sauteing on low heat for just one minute.
Step 17: Now it’s time to add the prepared tomato puree along with salt & pepper to taste. Give a good stir using a spatula to evenly mix in the spices within the tomato sauce.
Step 18: Let the tomato sauce come to a gentle simmer. Keeping the heat on low, add the fresh cream & fresh basil leaves and stir them in to mix evenly.
Step 19: If the sauce seems too thick, pour half a cup of the reserved pasta cooking water and let the sauce come to a boil.
Step 20: Finally add the cooked penne and using a spatula gently stir to coat each pasta with the sauce. Check and adjust seasoning if needed.
Step 21: Let the penne cook in the tomato sauce for 5 minutes on low flame to absorb all the beautiful flavors of the sauce.
Step 22: Switch off the flame, sprinkle freshly grated parmesan cheese over the penne pasta in red sauce and your delicious restaurant style pasta dinner is ready!
Step 23: Serve the red sauce pasta into individual platters, garnish with fresh basil leaves and sprinkle more freshly grated parmesan cheese! Enjoy!
More delicious meatless pasta recipes from Flavor Quotient
Penne Pasta in Red Sauce | Restaurant Style Meatless Pasta in Creamy Tomato Sauce
Author: Priyanka
Recipe type: Main
Cuisine: Italian
Serves: 2-3 Servings
Ingredients
- Penne pasta – 250 gms
- Red tomato – 500 gms (about 6 to 7 medium sized)
- Finely chopped garlic – 4 tbsp
- Fresh basil leaves – ½ cup, tightly packed
- Tomato paste – 2 tbsp
- Chilli flakes – 1 tsp
- Oregano seasoning – 2 tsp
- Red chilli powder/paprika – ½ tsp
- Fresh cream – 2 tbsp
- Freshly grated parmesan – 2 tbsp
- Olive oil – 4 tbsp
- Unsalted butter – 2 tbsp
- Salt and pepper to taste
Instructions
- Boil water in a large saucepan with two tablespoons of salt in it. When the water comes to a full boil, add the pasta to it.
- Cook the penne pasta in boiling water over medium heat for 10 to 12 minutes or as per the packet instructions until al dente.
- Once the pasta is cooked to your liking, switch off the flame and take out about a cup of pasta cooking water and set aside for later use.
- Now transfer the pasta to a colander placed over your kitchen sink (or a large bowl) to drain out the water completely.
- Rinse the pasta under cold running water to stop it from further cooking. Leave the penne in the colander while you cook the tomato sauce.
- To cook the tomato sauce from scratch, wash the red tomatoes nicely. Then cut them into large chunks. You may de-seed the tomatoes.
- In a large sauté pan, heat about a couple of tablespoons of olive oil until just moderately hot. Do not smoke the olive oil.
- Then add 1 tablespoon of the minced garlic to the oil and sauté for just a few seconds until the garlic becomes fragrant.
- Then add the chopped tomato pieces into the pan and let them cook on medium heat. Add half a teaspoon of salt and stir to mix it evenly. Continue to cook the tomatoes for 5 minutes.
- Drizzle a few tablespoons of water over the tomatoes, cover the pan with a snugly fitted lid and let them cook on low heat until the tomatoes become completely soft and mushy.
- It would take about 10 to 15 minutes to completely melt and soften the tomatoes. Take your time at this stage to allow the ripe tomatoes to release all their flavors.
- Once they are soft, switch off the flame and transfer them along with any released juices to another bowl and let them cool down completely.
- Once the tomatoes are completely cooled, transfer them to a blender and blend it to make a smooth puree making sure there is no lump. Again, do not rush!
- Now heat the same sauté pan over medium heat and add about a couple of tablespoons each of olive oil and unsalted butter (aka cooking butter).
- Let the butter melt and oil become warm. Add the remaining 3 tablespoons of minced garlic and sauté for a minute on low heat ensuring garlic doesn’t burn.
- Add the tomato paste, chilli flakes, oregano seasoning, red chilli powder or paprika and give a good mix while sauteing on low heat for just one minute.
- Now it’s time to add the prepared tomato puree along with salt & pepper to taste. Give a good stir using a spatula to evenly mix in the spices within the tomato sauce.
- Let the tomato sauce come to a gentle simmer. Keeping the heat on low, add the fresh cream & fresh basil leaves and stir them in to mix evenly.
- If the sauce seems too thick, pour half a cup of the reserved pasta cooking water and let the sauce come to a boil.
- Finally add the cooked penne and using a spatula gently stir to coat each pasta with the sauce. Check and adjust seasoning if needed.
- Let the penne cook in the tomato sauce for 5 minutes on low flame to absorb all the beautiful flavors of the sauce.
- Switch off the flame, sprinkle freshly grated parmesan cheese over the penne pasta in red sauce and your delicious restaurant style pasta dinner is ready!
- Serve the red sauce pasta into individual platters, garnish with fresh basil leaves and sprinkle more freshly grated parmesan cheese! Enjoy!
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