Penne With Two Tomato Sauce Recipes

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY

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!

ONE RECIPE, TWO MEALS: PENNE WITH A CREAMY TOMATO VODKA SAUCE

Steps:

• Let's start simple for the kids. You'll bring a large pot of salted water to a boil. Add the penne and cook it until al dente. Drain it-like always, you know.
• In the meantime, heat the olive oil in another medium pot over medium-high heat. Add the garlic and let bloom until fragrant, about 30 seconds. Add the tomatoes and a small pinch of salt. Let simmer for about 5 minutes. Add in the heavy cream and simmer another 5.
• Reserve about 1/2 cup of the penne and divide between 2 small bowls. Ladle the creamy sauce over the pasta and garnish with Parmesan. Maybe add a little bit of basil if your kids like it. Done!
• Now for you: Let's get back to the creamy sauce. Add the Italian seasoning, crushed red pepper and vodka; let it simmer another 5 minutes or so. Taste it and add a pinch of salt if needed.
• You can either toss the remaining pasta with the sauce (my preferred method), or ladle the sauce over the penne. Do whatever makes you sob like a baby.
• Garnish with more freshly grated Parmesan and basil leaves! Serve with a giant green salad, crusty bread and WINE (obviously the wine). All caps necessary. For the love. The end.

FRESH TOMATO AND GARLIC PENNE FOR TWO

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

PENNE WITH SPICY SAUCE

Steps:

• Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place tomatoes with juice. Cover; process until coarsely chopped.
• In 12-inch skillet, heat oil over medium-high heat. Cook garlic, red pepper flakes and parsley in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until slightly thickened.
• Add pasta and 1/4 cup of the cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.

PENNE WITH SAUSAGE AND TOMATO SAUCE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. Transfer meat to a bowl using a slotted spoon and add bell pepper and garlic to fat in skillet. Reduce heat to moderate and cook, stirring occasionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.
• Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.
• Add tomatoes with their juice and black pepper and simmer, breaking up tomatoes with spoon, until sauce is slightly thickened, 6 to 8 minutes.
• While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander and return to pot. Add sauce and cheese to pasta and toss to coat. Add cooking water if necessary to moisten. Season pasta with salt and pepper and serve with additional cheese.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

PENNE WITH CREAMY TOMATO SAUCE

Steps:

• Heat oil in large skillet. Add onion and saute for 2-3 minutes until tender.
• Add chicken broth, cook 1 minute.
• Stir in tomatoes, cream, pasta, olives and cheese; heat thoroughly, stirring occasionally.
• Sprinkle with green onions and serve.

PENNE WITH TOMATOES, BASIL AND TWO CHEESES

Steps:

• Bring six quarts salted water to a rolling boil with one tablespoon olive oil. Add the penne and cook until al dente.
• While the penne is cooking, cut the cheeses into half-inch cubes. Chop the tomatoes.
• Put a layer of cheese and tomatoes in a large bowl. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil. Mix ingredients well, season to taste with salt and pepper and serve. No Parmesan is needed with this dish.

QUICK PENNE PESTO WITH TOMATOES

Steps:

• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
• Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
• Top with basil and pine nuts.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES

Steps:

• Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
• Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
• Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

PENNE WITH TWO-TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
• While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sundried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.
• Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.