This Penne Tomato Sauce dish is filled with garlic, fresh basil, sweet tomatoes, and creamy Parmesan cheese. This formula is a fantastic option as it makes the process of creating homemade sauce much easier.
If you appreciate red sauce, you might also want to experiment with this Spaghetti and Meatballs formula or this Stuffed Manicotti.
Recipe Specifics
This Penne Tomato Sauce is an extraordinary meal option taking only 30 minutes. The sauce is vibrant and full of flavor, whereas the pasta is perfectly cooked. This recipe is rapid and simple, perfect for hectic evenings.
- FLAVOR: The sauce is enriched with the tastes of sweet tomatoes, nutty Parmesan cheese, fresh garlic, and fragrant basil, producing a delightful mix with the silky pasta.
- CONSISTENCY: The tomato sauce is smooth and dense, with a pureed texture, delicately combined with small tomato bits. The pasta is cooked al dente for a gratifying texture.
- TIME FRAME: Only half an hour for the prep.
- SIMPLICITY: This formula is simple and quick, enabling you to create a lovely homemade sauce in just minutes.
Essential Ingredients
Ingredient Remarks
- San Marzano tomatoes- These tomatoes bring a delightful sweetness to the tomato sauce. You can utilize whole peeled tomatoes.
- Onion and garlic- The addition of these elements infuses the sauce with a lively and savory kick.
- Parmesan cheese- This cheese contributes a delightful salty and nutty touch.
- Sugar- A hint of sugar balances the acidity of the tomatoes, adding a hint of sweetness.
- Basil– Fresh basil elevates the dish with its blend of sweet and savory flavors.
- Butter- Butter adds richness to the pasta.
Additions and Substitutions
- Substitute various types of pasta- Experiment with different pasta varieties such as spaghetti, linguine, fettucine, cavatelli, elbow, gluten-free alternatives, or any pasta of your choice.
- Go for a dairy-free variant- Opt for plant-based butter and vegan parmesan cheese to craft a dairy-free version.
- Incorporate meat- Elevate the dish by adding ground beef or pork, meatballs, sausage, or chicken breast for a heartier meal.
- Introduce a touch of heat- Spice it up by including red pepper flakes.
How to Prepare Penne Tomato Sauce
- Cook the onion and garlic in a pan. Sauté chopped onion and minced garlic in a skillet with extra virgin olive oil over medium heat until the onion becomes translucent.
- Puree the tomatoes. Add whole peeled San Marzano tomatoes to a blender and pulse about 5 times.
Pro Recommendation:Â Exercise caution to avoid burning the garlic, as it can acquire a bitter taste. Stir frequently.
- Allow it to simmer. Add the pureed tomatoes to the skillet and let it simmer over medium-low heat for about 15 minutes.
- Include the remaining sauce components. Add sugar, kosher salt, and chopped basil leaves, and continue cooking for an additional 5 minutes.
- Cook the pasta. Cook the penne pasta in well-salted water.
- Integrate the butter. After cooking, drain the pasta and mix in the butter.
- Blend. Add the pasta to the tomato sauce along with grated Parmesan.
Cooking Suggestions
- Take your time with the garlic and onion- These components require ample cooking time to release their aromatic and sweet flavors, so avoid hurrying this step.
- Ensure the tomatoes are peeled- If using fresh tomatoes, peel them to prevent the skins from impacting the texture and taste.
- Allow the sauce to simmer- Letting the sauce simmer aids in blending and intensifying the flavors, a crucial step for a great sauce.
- Forego rinsing the penne- Rinsing removes starch that aids in sauce adhesion to the pasta.
Frequently Asked Questions
Distinctions between tomato sauce and marinara sauce involve thickness, ingredients, and flavor profiles. Tomato sauce is typically denser as it excludes components like red wine or olive oil that could dilute marinara. Additionally, marinara usually comprises oregano, red pepper flakes, and bay.feuilles, which are not frequently found in sauce de tomate.
Pomodoro sauce is mainly made of tomato puree but is further enriched with fresh basil, onion, and garlic to offer a combination of fresh and sturdy flavors that enhance the sweetness of the tomatoes.
Suggestions for Serving
This pleasant Penne Pomodoro dish is sweet, garlicky, and filled with fresh basil. It matches superbly with bread, salad, soup, and vegetables.
- Breads: Relish this pasta with bread to soak up the savory sauce. Consider combining it with Focaccia Bread, Rustic Bread (overnight), Sourdough Bread, or Buttery Brioche Bread.
- Salads: Initiate your meal with a Spinach Salad, Cucumber Tomato Feta Salad, Broccoli Cranberry Salad, or Couscous Arugula Salad.
- Soups: Accompany your Penne Pomodoro with a bowl of Tortellini Soup, Baked Potato Soup, Broccoli Cheddar Soup, or Easy French Onion Soup.
- Vegetables: Serve this pasta alongside Sauteed Garlic Asparagus, Roasted Brussels Sprouts, Crispy Air Fryer Broccoli, or Air Fryer Green Beans for a complete meal.
Prepare This Recipe in Advance
Advance Preparation: Prepare the pomodoro sauce beforehand and store it in the refrigerator. Reheat it before mixing it with the penne and Parmesan cheese.
Storage: Store this Penne Pomodoro in an airtight container in the fridge for up to 5 days. Reheat it in the microwave or on the stovetop until it’s heated through.
Freezing: Freeze the sauce in a freezer ziplock bag for up to 3 months. Thaw it overnight in the refrigerator before reheating.
More Fantastic Pasta Dishes!
Complete Recipe Instructions
Introduce chopped onion and minced garlic to a pan with extra virgin olive oil over medium heat.
Blend until the onion becomes translucent.
Put 1 (28 oz) can of whole peeled San Marzano tomatoes in a blender and pulse around 5 times.
Incorporate the pureed tomatoes into the pan and stir over medium-low heat for roughly 15 minutes.
Add sugar, kosher salt, and chopped basil leaves. Cook for an additional 5 minutes.
Cook the penne pasta in a pot of well-salted water.
Once cooked, drain the water and incorporate 2 Tbsp of unsalted butter.
Add the pasta to the Pomodoro sauce along with the grated Parmesan.
Calories: 450kcal | Carbohydrates: 53g | Protein: 11g | Fat: 22g | Saturated Fat: – Total Fat: 7g
– Polyunsaturated Fat: 2g
– Monounsaturated Fat: 12g
– Trans Fat: 0.2g
– Cholesterol: 20mg
– Sodium: 398mg
– Potassium: 540mg
– Fiber: 4g
– Sugar: 7g
– Vitamin A: 488 IU
– Vitamin C: 20mg
– Calcium: 137mg
– Iron: 3mg
