Penne Pasta in Red Sauce | Restaurant Style Meatless Pasta in Creamy Tomato Sauce
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 Servings
 
Ingredients
  • Penne pasta - 250 gms
  • Red tomato - 500 gms (about 6 to 7 medium sized)
  • Finely chopped garlic - 4 tbsp
  • Fresh basil leaves - ½ cup, tightly packed
  • Tomato paste - 2 tbsp
  • Chilli flakes - 1 tsp
  • Oregano seasoning - 2 tsp
  • Red chilli powder/paprika - ½ tsp
  • Fresh cream - 2 tbsp
  • Freshly grated parmesan - 2 tbsp
  • Olive oil - 4 tbsp
  • Unsalted butter - 2 tbsp
  • Salt and pepper to taste
Instructions
  1. Boil water in a large saucepan with two tablespoons of salt in it. When the water comes to a full boil, add the pasta to it.
  2. Cook the penne pasta in boiling water over medium heat for 10 to 12 minutes or as per the packet instructions until al dente.
  3. Once the pasta is cooked to your liking, switch off the flame and take out about a cup of pasta cooking water and set aside for later use.
  4. Now transfer the pasta to a colander placed over your kitchen sink (or a large bowl) to drain out the water completely.
  5. Rinse the pasta under cold running water to stop it from further cooking. Leave the penne in the colander while you cook the tomato sauce.
  6. To cook the tomato sauce from scratch, wash the red tomatoes nicely. Then cut them into large chunks. You may de-seed the tomatoes.
  7. In a large sauté pan, heat about a couple of tablespoons of olive oil until just moderately hot. Do not smoke the olive oil.
  8. Then add 1 tablespoon of the minced garlic to the oil and sauté for just a few seconds until the garlic becomes fragrant.
  9. Then add the chopped tomato pieces into the pan and let them cook on medium heat. Add half a teaspoon of salt and stir to mix it evenly. Continue to cook the tomatoes for 5 minutes.
  10. Drizzle a few tablespoons of water over the tomatoes, cover the pan with a snugly fitted lid and let them cook on low heat until the tomatoes become completely soft and mushy.
  11. It would take about 10 to 15 minutes to completely melt and soften the tomatoes. Take your time at this stage to allow the ripe tomatoes to release all their flavors.
  12. Once they are soft, switch off the flame and transfer them along with any released juices to another bowl and let them cool down completely.
  13. Once the tomatoes are completely cooled, transfer them to a blender and blend it to make a smooth puree making sure there is no lump. Again, do not rush!
  14. Now heat the same sauté pan over medium heat and add about a couple of tablespoons each of olive oil and unsalted butter (aka cooking butter).
  15. Let the butter melt and oil become warm. Add the remaining 3 tablespoons of minced garlic and sauté for a minute on low heat ensuring garlic doesn't burn.
  16. Add the tomato paste, chilli flakes, oregano seasoning, red chilli powder or paprika and give a good mix while sauteing on low heat for just one minute.
  17. Now it’s time to add the prepared tomato puree along with salt & pepper to taste. Give a good stir using a spatula to evenly mix in the spices within the tomato sauce.
  18. Let the tomato sauce come to a gentle simmer. Keeping the heat on low, add the fresh cream & fresh basil leaves and stir them in to mix evenly.
  19. If the sauce seems too thick, pour half a cup of the reserved pasta cooking water and let the sauce come to a boil.
  20. Finally add the cooked penne and using a spatula gently stir to coat each pasta with the sauce. Check and adjust seasoning if needed.
  21. Let the penne cook in the tomato sauce for 5 minutes on low flame to absorb all the beautiful flavors of the sauce.
  22. Switch off the flame, sprinkle freshly grated parmesan cheese over the penne pasta in red sauce and your delicious restaurant style pasta dinner is ready!
  23. Serve the red sauce pasta into individual platters, garnish with fresh basil leaves and sprinkle more freshly grated parmesan cheese! Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2025/10/pasta-in-red-sauce/