- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 2 tbsp
- 3 cloves
- 700 ml
- 1 tsp
- ½ tsp
- 1 tsp
- 200 ml
- 2 tbsp
- 50 g
- 10 g
Process
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Bring a large pot of water to a boil. Add a generous amount of salt (about 1 tbsp per 4 liters). Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Do not let it brown.
Pour in the tomato passata, add salt, black pepper, and dried oregano if using. Stir and simmer for 10 minutes, allowing the sauce to thicken slightly.
Reduce heat to low. Stir in the heavy cream and butter until the butter melts and the sauce is smooth and creamy. Taste and adjust seasoning.
Add the drained penne to the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen.
Remove from heat, stir in the grated parmesan cheese. Garnish with torn fresh basil if desired. Serve immediately.
Kitchen notes
Kitchen notes
- Do not rinse the pasta after draining; the starch on the surface helps the sauce cling.
- Add the cream and butter off the heat or on low heat to prevent the sauce from curdling.
- Reserve pasta water before draining; it is the best way to adjust the sauce consistency without diluting flavor.
- For a deeper flavor, sauté the onion until lightly golden, but avoid burning the garlic as it becomes bitter.
Substitutions
- heavy cream→whole milk mixed with 1 tbsp cornstarch
- butter→olive oil
- parmesan cheese→pecorino Romano or nutritional yeast for dairy-free
- penne pasta→any short pasta like rigatoni or fusilli
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring between each, until hot. Do not freeze; the cream sauce may separate upon thawing.
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FAQ
The questions we get asked most
Why did my creamy tomato sauce curdle?
Curdling happens when dairy is added to a sauce that is too hot or too acidic. To prevent this, reduce the heat to low before stirring in the cream and butter, and make sure the tomato sauce is not boiling. If it does curdle, whisk in a tablespoon of warm water or a pinch of baking soda to bring it back together.
Can I make this penne in creamy tomato sauce ahead of time?
You can prepare the sauce up to 3 days in advance and store it in the refrigerator. Cook the pasta fresh when ready to serve, then reheat the sauce gently and toss with the pasta. If making the full dish ahead, it is best to undercook the pasta by 1 minute, mix with sauce, and refrigerate; reheat with a splash of water.
How do I know when the penne is cooked al dente?
Al dente penne should be tender but still firm to the bite, with a slight resistance in the center. Check by biting into a piece about 1 minute before the package instructions suggest. The pasta will continue cooking slightly when tossed with the hot sauce, so aim for just underdone.
Can I use milk instead of heavy cream?
Yes, but milk has less fat and may curdle more easily. To use milk, mix 1 tablespoon of cornstarch into 1 cup of cold milk before adding it to the sauce, and keep the heat low. The sauce will be thinner but still creamy.
Why is my sauce too thick or too thin?
If the sauce is too thick, stir in reserved pasta water a tablespoon at a time until it reaches a pourable consistency. If it is too thin, simmer uncovered for a few minutes to evaporate excess liquid, or add a tablespoon of tomato paste. Remember that the sauce will thicken slightly as it cools.
Can I add protein like chicken or shrimp to this dish?
Yes, you can add cooked chicken or shrimp. For chicken, season and cook bite-sized pieces in the skillet before adding the onion, then proceed with the recipe. For shrimp, sauté them separately and stir in at the end to avoid overcooking.
Is this penne in creamy tomato sauce gluten-free?
Only if you use gluten-free penne and ensure all other ingredients are gluten-free. The sauce itself is naturally gluten-free, but pasta is the main source of gluten. Check labels on the tomato passata and parmesan cheese as some may contain additives.
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