penne rigate recipe
The Best penne rigate recipe
I love this recipe because it’s packed with flavor and nutrients in a way that feels balanced. The tomatoes bring a bright acidity that cuts through the richness of the cheese and cream, while the pasta itself is a great source of complex carbs and protein. It’s not just hearty, though—it’s also light enough to enjoy without feeling too indulgent, which makes it a great option for meal prep or when you want something comforting but not too heavy. Plus, it’s forgiving. If you’ve got a few extra veggies or a bit more sauce, you can always adjust it to fit what you have on hand. That’s the kind of dish that makes cooking feel less like a chore and more like a way to bring people together.
Classic Penne Rigate with Fresh Basil
A simple yet flavorful pasta dish where penne pasta is tossed with a rich tomato sauce and fresh basil. The key is the fresh herbs and a touch of olive oil for depth.
🥘Ingredients
- 12 oz (340g) penne pasta
- 2 tbsp olive oil
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp red pepper flakes (optional)
- 1 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper
- Grated Parmesan cheese
👨🍳Directions
-
1
Cook penne pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup pasta water before draining. -
2
In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds. Add crushed tomatoes, red pepper flakes, and simmer for 10 minutes. -
3
Reduce heat to low, stir in heavy cream and milk. Simmer uncovered for 10 minutes until slightly thickened. Stir in chopped basil. -
4
Toss drained pasta with the sauce, adding reserved pasta water as needed to loosen the mixture. Season with salt and pepper. -
5
Garnish with grated Parmesan cheese before serving.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Penne Rigate with Fresh Basil Works
❓ Frequently Asked Questions About Penne Rigate with Fresh Basil
1. What is the difference between penne rigate and regular penne pasta?
Regular penne pasta has a smooth, cylindrical shape, while penne rigate features ridges along its length. These ridges create a natural well for sauces to cling, making it ideal for dishes like marinara or Alfredo where the sauce needs to coat the pasta evenly.
2. Can I substitute any of the ingredients in this recipe?
You can adjust the olive oil or garlic to taste, but the ratio of sauce to pasta should stay roughly consistent. If you’re avoiding garlic, you can skip it entirely, though the flavor profile will differ. For a richer sauce, consider adding a splash of heavy cream or extra Parmesan.
3. How do I ensure the pasta doesn’t stick to the pot while cooking?
Add a pinch of salt to the water and bring it to a rolling boil before adding the pasta. Stirring occasionally is key—don’t overcrowd the pot. If the water starts to bubble unevenly, add a little more salt or a splash of vinegar to help break surface tension.
4. Should I boil the pasta in salted water before adding the sauce?
No, you should drain and rinse the pasta with cold water after cooking to stop the cooking process. Then, toss it directly with the warm sauce to avoid a soggy texture. This step also helps distribute the sauce evenly.
5. Can I make this recipe ahead of time?
Yes, but keep in mind that the sauce may thicken slightly as it sits. To prevent this, stir in a splash of pasta water before serving. Alternatively, reheat gently with a splash of broth or water to restore the sauce’s consistency.
