Penne Pasta In Tomato Sauce Recipes

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PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY



Penne With Tomato Sauce Pasta Recipe by Tasty image

Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
½ medium onion, finely diced
½ teaspoon red chili flakes
1 clove garlic, minced
14 oz crushed tomato, 1 can
salt, to taste
½ lb penne pasta

Steps:

  • Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
  • Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
  • Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams

PENNE WITH TOMATO-CREAM SAUCE



Penne With Tomato-Cream Sauce image

This dish is sinfully good, and its known to have powers that make you crave it while you sleep. LOL, so enjoy! Mmmm!

Provided by Little Italy

Categories     Penne

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 medium garlic cloves
5 tablespoons olive oil
2 (28 ounce) cans whole tomatoes
salt and pepper
1/2-1 teaspoon red chili pepper flakes
450 g dry penne pasta
15 sprigs parsley (Leaves only)
2 tablespoons grain alcohol or 2 tablespoons vodka
1 cup heavy cream

Steps:

  • Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
  • Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
  • Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.

Nutrition Facts : Calories 765.6, Fat 41.8, SaturatedFat 16.5, Cholesterol 81.5, Sodium 52.8, Carbohydrate 92.5, Fiber 15.6, Sugar 11.4, Protein 12.1

PENNE WITH TOMATO PROSCIUTTO SAUCE



Penne With Tomato Prosciutto Sauce image

A lovely savory pasta dish with ham. Use as a first course or main dish. Make the sauce in the morning to allow it to sit for 8 hours. It truly does need to blend the flavors. Prep time does not include 8 hours sitting time.

Provided by MarraMamba

Categories     Penne

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
2 (28 ounce) cans italian plum tomatoes with juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 lb penne rigate
parmigiano-reggiano cheese (shavings or finely grated) (optional)

Steps:

  • Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes.
  • Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
  • Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
  • While pasta cooks, reheat sauce over medium heat.
  • Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
  • Cooks' note: Sauce can be chilled up to 3 days.

PENNE WITH VEGETABLES IN TOMATO-BASIL SAUCE



Penne with Vegetables in Tomato-Basil Sauce image

Fresh can be fast! Look for already-shredded carrots in the produce aisle, and chop the onion in a food processor using short pulses.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked penne pasta (6 oz)
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup shredded carrot
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano (or other variety), undrained
1 can (8 oz) tomato sauce
1 small zucchini, thinly sliced (1 cup)
1/2 teaspoon dried basil leaves
2 tablespoons chopped fresh parsley
1/4 cup shredded Parmesan cheese

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
  • Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.

Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g

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