Even on the busiest weeknights, a satisfying dinner is just a pot of penne away. These 18 delicious recipes transform simple pasta into quick, flavorful meals your whole family will love—from creamy sauces to zesty veggies and protein-packed options. Ready to make your evenings easier and more delicious? Let’s dive into these fuss-free penne pasta recipes that promise to become your new go-tos!
Creamy Garlic Penne Pasta
Brimming with rich, comforting flavors, this creamy garlic penne pasta transforms simple ingredients into an elegant weeknight dinner that feels both indulgent and approachable. By following these methodical steps, even novice cooks can achieve restaurant-quality results with confidence. Let’s walk through each stage together to create a perfectly balanced dish that’s sure to become a family favorite.
Ingredients
– 12 ounces penne pasta
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, melt 4 tablespoons of unsalted butter in a large skillet over medium heat.
4. Add 6 minced garlic cloves to the melted butter and sauté for 1 minute until fragrant but not browned.
5. Pour 1 cup of heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and gradually whisk in 1 cup of grated Parmesan cheese until the sauce is smooth and thickened.
7. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine.
8. Drain the cooked pasta, reserving 1/2 cup of pasta water before discarding the rest.
9. Add the drained pasta to the cream sauce, tossing to coat thoroughly.
10. If the sauce is too thick, stir in reserved pasta water 1 tablespoon at a time until desired consistency is reached.
11. Remove from heat and stir in 2 tablespoons of chopped fresh parsley.
12. Serve immediately while hot. Reserved pasta water helps adjust sauce consistency without diluting flavor. Gradually adding Parmesan prevents clumping and ensures a velvety texture. Sautéing garlic briefly preserves its aromatic quality without bitter notes. Richly coated penne offers a luxurious, velvety mouthfeel that contrasts beautifully with the sharp, nutty Parmesan and pungent garlic notes. For a creative twist, top with toasted breadcrumbs or serve alongside roasted cherry tomatoes to add brightness and texture to each bite.
One-Pot Spinach and Artichoke Penne
Getting a delicious, creamy pasta dinner on the table doesn’t have to mean a sink full of dishes. This one-pot spinach and artichoke penne comes together in a single pot, making cleanup a breeze while delivering the classic, comforting flavors you love.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 4 cups fresh spinach
– 1 lb penne pasta
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 1 minute.
2. Add the diced yellow onion and cook for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
3. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. (Tip: Don’t let the garlic brown, as it can become bitter.)
4. Stir in the chopped artichoke hearts and cook for 2 minutes to warm through.
5. Add the fresh spinach in two batches, stirring until each batch is wilted, about 2-3 minutes total.
6. Pour in the penne pasta, vegetable broth, and heavy cream, then stir to combine all ingredients.
7. Bring the mixture to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer.
8. Cover the pot and simmer for 12-15 minutes, stirring every 4 minutes to prevent sticking, until the pasta is al dente and most of the liquid is absorbed. (Tip: The pasta will continue to absorb liquid as it rests.)
9. Remove the pot from the heat and stir in the grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese is melted and the sauce is creamy.
10. Let the pasta rest, uncovered, for 3 minutes to allow the sauce to thicken slightly before serving. (Tip: For a richer flavor, garnish with extra Parmesan and a crack of black pepper.)
Buttery, tender penne is enveloped in a luxuriously creamy sauce that clings to every noodle, while the artichokes offer a subtle tang and the spinach provides fresh, earthy notes. For a creative twist, top it with crispy breadcrumbs or serve alongside grilled chicken for a heartier meal.
Lemon Parmesan Chicken Penne
Many home cooks find pasta dishes intimidating, but this Lemon Parmesan Chicken Penne breaks everything down into simple, manageable steps. Mastering this recipe will give you a restaurant-quality meal that comes together in under 30 minutes with basic kitchen skills.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup fresh lemon juice
– 1 cup grated Parmesan cheese
– 12 oz penne pasta
– 2 tbsp chopped fresh parsley
Instructions
1. Cut chicken breasts into 1-inch cubes and pat dry with paper towels. 2. Season chicken evenly with salt and black pepper. 3. Heat olive oil in a large skillet over medium-high heat until shimmering. 4. Add chicken to skillet in a single layer, cooking for 5-6 minutes until golden brown on all sides. 5. Reduce heat to medium and add minced garlic, cooking for 1 minute until fragrant. 6. Pour in chicken broth, scraping any browned bits from the bottom of the skillet. 7. Stir in heavy cream and lemon juice, bringing the mixture to a gentle simmer. 8. Sprinkle Parmesan cheese into the sauce, stirring constantly until completely melted and smooth. 9. Meanwhile, cook penne pasta in a large pot of salted boiling water for 11 minutes until al dente. 10. Drain pasta thoroughly, reserving 1/2 cup of pasta water. 11. Combine cooked penne with the chicken and sauce in the skillet. 12. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached. 13. Stir in chopped parsley and cook for 1 additional minute to warm through. Our finished dish features tender chicken pieces and perfectly cooked penne coated in a velvety, tangy sauce. The Parmesan creates a rich base that balances beautifully with the bright lemon notes, while the parsley adds fresh color and flavor. For an elegant presentation, garnish with extra Parmesan shavings and serve alongside roasted asparagus or a simple green salad.
Easy Penne Alfredo with Broccoli
Very few dishes deliver creamy comfort as effortlessly as this penne alfredo with broccoli. Vibrant broccoli florets add freshness and texture to the rich, cheesy sauce, making this a complete meal that comes together in under 30 minutes. Let’s walk through each step to ensure your pasta turns out perfectly creamy and delicious.
Ingredients
– 12 ounces penne pasta
– 4 cups broccoli florets
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add penne pasta to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Add broccoli florets to the pasta pot and continue cooking for 4 more minutes until pasta is al dente and broccoli is bright green and tender-crisp.
4. Drain the pasta and broccoli thoroughly in a colander, then return them to the warm pot off the heat.
5. Melt butter in a large skillet over medium heat until foamy but not browned, about 2 minutes.
6. Add minced garlic to the butter and cook for 1 minute until fragrant but not browned, stirring constantly with a wooden spoon.
7. Pour heavy cream into the skillet and heat until it just begins to simmer, about 3 minutes, stirring occasionally.
8. Gradually whisk in Parmesan cheese until the sauce is smooth and no lumps remain, about 2 minutes.
9. Season the sauce with salt and pepper, then immediately pour it over the pasta and broccoli in the pot.
10. Gently toss everything together until the pasta and broccoli are evenly coated with the creamy Alfredo sauce. Creamy, cheesy, and perfectly balanced, this pasta delivers rich comfort with every forkful. Consider topping with extra Parmesan and red pepper flakes for a spicy kick, or serve alongside grilled chicken for added protein.
Tomato Basil Penne Pasta
Getting dinner on the table doesn’t have to be complicated, especially with this classic Tomato Basil Penne Pasta. Gather your ingredients and follow these simple steps to create a comforting, flavorful meal that’s perfect for any weeknight. You’ll be amazed at how a few fresh ingredients can transform into such a satisfying dish.
Ingredients
– 1 pound penne pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
– 1/2 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and cook for 30-45 seconds until fragrant but not browned.
5. Pour in crushed tomatoes and stir to combine with the garlic.
6. Season the sauce with salt, black pepper, and red pepper flakes.
7. Reduce heat to low and simmer the sauce for 8-10 minutes, stirring occasionally, until slightly thickened.
8. Reserve 1/2 cup of pasta water before draining the cooked penne.
9. Drain the pasta thoroughly and add it directly to the skillet with the tomato sauce.
10. Toss the pasta with the sauce over low heat for 1-2 minutes until well coated.
11. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Remove the skillet from heat and stir in chopped fresh basil.
13. Sprinkle grated Parmesan cheese over the pasta and toss gently to combine.
Looking at your finished dish, you’ll notice the penne perfectly captures the vibrant tomato sauce in its tubes, while the fresh basil provides bright herbal notes that balance the rich, garlicky undertones. For a creative twist, try serving it with grilled chicken or shrimp, or top with additional basil leaves and a drizzle of olive oil for an elegant presentation.
Penne with Sun-Dried Tomatoes and Chicken
Sometimes the simplest pasta dishes make the most satisfying weeknight dinners, especially when they combine tender chicken with the intense flavor of sun-dried tomatoes. Starting with quality ingredients and following these methodical steps will ensure restaurant-quality results in your own kitchen. This penne pasta dish comes together beautifully when you pay attention to timing and technique.
Ingredients
– 8 ounces penne pasta
– 1 pound boneless, skinless chicken breasts
– 1/2 cup sun-dried tomatoes in oil
– 3 cloves garlic
– 1/4 cup fresh basil
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add penne pasta to the boiling water and cook for exactly 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat chicken breasts dry with paper towels and cut into 1-inch cubes.
4. Season chicken cubes evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
7. Cook chicken for 6-8 minutes, turning pieces occasionally until golden brown and internal temperature reaches 165°F.
8. Transfer cooked chicken to a clean plate using tongs.
9. Mince 3 cloves garlic and chop 1/4 cup fresh basil while chicken rests.
10. Drain sun-dried tomatoes, reserving 1 tablespoon of the oil, then slice tomatoes into thin strips.
11. Reduce skillet heat to medium and add reserved sun-dried tomato oil.
12. Sauté minced garlic for 30 seconds until fragrant but not browned.
13. Add sliced sun-dried tomatoes to the skillet and cook for 1 minute to intensify their flavor.
14. Pour 1/2 cup heavy cream into the skillet and bring to a gentle simmer.
15. Stir in 1/2 cup grated Parmesan cheese until the sauce becomes smooth and slightly thickened.
16. Drain cooked pasta, reserving 1/2 cup of pasta water.
17. Return drained pasta to the warm pot off the heat.
18. Add the cream sauce, cooked chicken, and chopped basil to the pasta.
19. Toss everything together, adding reserved pasta water 1 tablespoon at a time if the sauce needs thinning.
20. Serve immediately while hot.
Finally, the finished dish presents a wonderful contrast of textures with al dente penne, tender chicken, and chewy sun-dried tomatoes. Flavors meld together beautifully with the rich cream sauce balancing the tomatoes’ tangy intensity. For an elegant presentation, garnish with extra basil leaves and serve alongside garlic bread to soak up every bit of the delicious sauce.
Simple Penne Primavera
Understanding how to create a vibrant, vegetable-packed pasta dish is easier than you might think. Using this methodical approach, even beginner cooks can master penne primavera by focusing on proper vegetable preparation and timing. We’ll build layers of flavor while keeping the technique straightforward and achievable.
Ingredients
– 8 ounces penne pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 medium carrot, julienned
– 1 medium zucchini, sliced
– 1 cup broccoli florets
– 1 red bell pepper, sliced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water, then add 8 ounces of penne pasta.
3. Cook the pasta for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add 1 diced yellow onion and cook for 3-4 minutes until translucent.
6. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
7. Add 1 julienned carrot and cook for 2 minutes, stirring frequently.
8. Add 1 sliced zucchini, 1 cup broccoli florets, and 1 sliced red bell pepper.
9. Cook vegetables for 5-6 minutes until crisp-tender, maintaining their bright colors.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Reduce skillet heat to low and add 1/2 cup heavy cream to the vegetables.
12. Stir in 1/4 cup grated Parmesan cheese until melted and smooth.
13. Add the drained pasta to the skillet along with 1/4 cup of reserved pasta water.
14. Toss everything together until the sauce coats the pasta evenly.
15. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting if needed.
16. Remove from heat and let rest for 2 minutes before serving.
Serving this penne primavera immediately preserves the vegetables’ crisp texture against the creamy sauce. The al dente pasta provides satisfying chewiness while the colorful vegetables offer both visual appeal and varied crunch. For a creative twist, top with toasted pine nuts or serve alongside grilled chicken for added protein.
Penne with Sausage and Bell Peppers
Understanding how to create a satisfying pasta dish with minimal fuss begins with this classic combination. Using just a few key ingredients, you can build layers of flavor that come together in one pan for an easy weeknight dinner. Follow these precise steps to achieve perfectly cooked penne with savory sausage and tender bell peppers every time.
Ingredients
- 1 pound penne pasta
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 bell peppers
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot over high heat.
- Add 1 tablespoon salt to the boiling water before adding pasta.
- Cook penne for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Remove sausage from casings and crumble into the hot skillet.
- Cook sausage for 6-8 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through.
- Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the skillet.
- Dice onion and bell peppers into uniform 1/2-inch pieces for even cooking.
- Sauté vegetables in the sausage drippings for 5-7 minutes until softened but still slightly crisp.
- Mince garlic and add to the skillet during the last minute of cooking to prevent burning.
- Season vegetables with salt, black pepper, and red pepper flakes.
- Return cooked sausage to the skillet and stir to combine with vegetables.
- Drain cooked pasta, reserving 1 cup of starchy pasta water.
- Add drained penne to the sausage and vegetable mixture in the skillet.
- Toss everything together, adding reserved pasta water 1/4 cup at a time until the sauce lightly coats the pasta.
- Sprinkle with grated Parmesan cheese and toss once more before serving.
Marvel at how the al dente penne provides the perfect texture to carry the rich, savory sausage and sweet bell peppers. The slight heat from red pepper flakes balances the dish beautifully, while the Parmesan adds a salty, umami finish. For a creative twist, serve this in shallow bowls with a side of crusty bread to soak up every last bit of the flavorful sauce.
Shrimp Penne with Pesto
Getting weeknight dinner on the table just got easier with this simple yet elegant pasta dish. Gather your ingredients and follow these straightforward steps to create a restaurant-quality meal in your own kitchen.
Ingredients
– 1 pound large shrimp, peeled and deveined
– 12 ounces penne pasta
– 1 cup fresh basil pesto
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 1 tablespoon lemon juice
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure proper searing.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Season shrimp evenly with salt and black pepper on both sides.
6. Add shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
7. Transfer cooked shrimp to a clean plate, being careful not to overcrowd the pan during cooking.
8. Reduce skillet heat to medium and add minced garlic, cooking for 30 seconds until fragrant but not browned.
9. Drain the cooked pasta, reserving 1/2 cup of pasta water for later use.
10. Return drained pasta to the empty pot off the heat.
11. Add pesto, cooked shrimp, and 1/4 cup of reserved pasta water to the pasta.
12. Toss everything together until the pasta is evenly coated, adding more pasta water if needed for sauciness.
13. Stir in Parmesan cheese and lemon juice just before serving to brighten flavors. Ultimately, this dish delivers perfectly al dente pasta coated in vibrant pesto, complemented by juicy shrimp with a subtle garlic aroma. Serve it family-style in a large bowl garnished with extra basil leaves, or portion it into individual bowls for an elegant presentation that feels both comforting and sophisticated.
Baked Penne with Eggplant and Mozzarella
Haven’t we all craved that perfect baked pasta dish that feels both comforting and sophisticated? Baked penne with eggplant and mozzarella delivers exactly that—a hearty, layered casserole where tender pasta, creamy cheese, and roasted eggplant come together in perfect harmony. Let’s walk through each step to create this crowd-pleaser from scratch.
Ingredients
- 1 large eggplant
- 2 tablespoons olive oil
- 1 teaspoon salt
- 12 ounces penne pasta
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the eggplant into 1-inch cubes and place them in a large bowl.
- Toss the eggplant cubes with 2 tablespoons of olive oil and 1 teaspoon of salt until evenly coated.
- Spread the eggplant in a single layer on the prepared baking sheet.
- Roast the eggplant for 25 minutes at 400°F, flipping halfway through, until golden brown and tender.
- While the eggplant roasts, bring a large pot of salted water to a rolling boil.
- Cook the penne pasta according to package directions until al dente, then drain thoroughly.
- Tip: Reserve 1/2 cup of pasta water before draining to adjust sauce consistency if needed.
- In the empty pasta pot, combine the drained penne, roasted eggplant, and 24 ounces of marinara sauce.
- Stir gently until the pasta and eggplant are evenly coated with sauce.
- Transfer half of the pasta mixture to a 9×13-inch baking dish.
- Sprinkle half of the shredded mozzarella cheese over the first layer.
- Add the remaining pasta mixture and top with the rest of the mozzarella and 1/4 cup of Parmesan cheese.
- Tip: For extra crispiness, lightly spray the top with cooking oil before baking.
- Bake uncovered at 375°F for 20-25 minutes, until the cheese is melted and bubbly with golden spots.
- Tip: Let the baked penne rest for 5 minutes before serving to allow the layers to set.
- Garnish with 1/4 cup of chopped fresh basil just before serving.
What emerges from the oven is a beautifully textured dish where the creamy mozzarella stretches with each scoop, the roasted eggplant adds a silky richness, and the al dente penne holds its shape perfectly. For a creative twist, serve individual portions in ramekins topped with extra basil and a drizzle of olive oil—it makes for an elegant presentation that highlights the layers.
Easy Penne Carbonara
Perfect for busy weeknights, this classic Italian pasta comes together with just a few simple ingredients and techniques. Preparing penne carbonara requires careful attention to timing and temperature to achieve that signature creamy sauce without scrambling the eggs. Follow these steps precisely for restaurant-quality results right in your own kitchen.
Ingredients
– 1 pound penne pasta
– 6 ounces pancetta, diced
– 3 large eggs
– 1 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a large skillet over medium heat and add the diced pancetta.
4. Cook pancetta for 6-8 minutes until crispy and golden brown, stirring frequently.
5. Use a slotted spoon to transfer cooked pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.
6. Reduce skillet heat to low and add minced garlic, cooking for 1 minute until fragrant but not browned.
7. In a medium bowl, whisk together eggs, Parmesan cheese, black pepper, and salt until well combined.
8. Reserve 1 cup of pasta cooking water before draining the cooked penne.
9. Immediately transfer the hot drained pasta to the skillet with the garlic-infused pancetta fat.
10. Remove the skillet from heat and quickly pour the egg mixture over the hot pasta, tossing continuously with tongs.
11. Add the crispy pancetta and chopped parsley to the pasta, continuing to toss until the sauce becomes creamy and coats every piece.
12. If the sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
13. Serve immediately while hot. Notice how the creamy sauce clings perfectly to each penne tube, creating a luxurious texture that contrasts beautifully with the crispy pancetta bits. The rich, savory flavors meld together wonderfully when topped with an extra sprinkle of Parmesan cheese and served alongside a simple green salad for a complete meal.
Garlic Butter Penne with Mixed Vegetables
A simple yet satisfying pasta dish, this garlic butter penne with mixed vegetables transforms basic ingredients into a comforting meal perfect for busy weeknights. Anyone can master this recipe with just a few straightforward steps and common kitchen tools. Let’s begin by gathering our ingredients and preparing our workspace.
Ingredients
– 8 ounces penne pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 4 tablespoons unsalted butter
– 1 cup broccoli florets
– 1 cup sliced carrots
– 1 cup sliced bell peppers
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of penne pasta to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
4. Add 3 cloves minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
5. Add 4 tablespoons unsalted butter to the skillet and swirl until melted and combined with oil.
6. Add 1 cup broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell peppers to the skillet.
7. Sauté vegetables for 6-8 minutes, stirring frequently, until carrots are tender-crisp and broccoli is bright green.
8. Drain the cooked penne pasta, reserving 1/4 cup of pasta water before draining.
9. Add drained pasta to the skillet with vegetables.
10. Pour reserved pasta water into the skillet and toss everything together for 1 minute until a light sauce forms.
11. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing to distribute evenly.
12. Remove skillet from heat and stir in 1/4 cup grated Parmesan cheese until melted and creamy.
Now you have a complete meal with al dente pasta coated in a rich garlic butter sauce that clings perfectly to each piece. The vegetables provide satisfying crunch while the Parmesan adds a salty, umami depth that makes this dish feel restaurant-quality. Try serving it alongside grilled chicken or with extra Parmesan sprinkled on top for an even more indulgent experience.
Penne Arrabbiata
Penne Arrabbiata brings fiery Italian comfort to your kitchen with its bold tomato sauce and spicy kick. Perfect for weeknight dinners, this classic pasta dish requires just a handful of pantry staples and builds layers of flavor through careful technique. Let’s walk through each step methodically to ensure your sauce clings beautifully to every noodle.
Ingredients
– 1 lb penne pasta
– 3 tbsp olive oil
– 4 cloves garlic
– 1 tsp red pepper flakes
– 28 oz can crushed tomatoes
– 1 tsp salt
– 1/4 cup fresh parsley
Instructions
1. Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
2. Add penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Thinly slice garlic cloves and add to the hot oil, cooking until fragrant and lightly golden, approximately 1 minute.
5. Sprinkle red pepper flakes into the skillet and toast for 30 seconds to release their oils and heat.
6. Pour crushed tomatoes into the skillet, stirring to combine with the garlic and pepper flakes.
7. Add salt to the sauce and simmer uncovered for 12 minutes, stirring every 3 minutes to prevent scorching.
8. Reserve 1/2 cup of pasta cooking water before draining the penne in a colander.
9. Transfer drained pasta directly into the skillet with the arrabbiata sauce.
10. Toss pasta with sauce over low heat for 2 minutes, adding reserved pasta water 1 tablespoon at a time until sauce coats noodles evenly.
11. Chop fresh parsley and sprinkle over the finished dish just before serving.
This fiery pasta delivers a perfect al dente bite with sauce that clings to every ridge of the penne. The balanced heat from properly toasted pepper flakes complements the bright acidity of tomatoes without overwhelming the palate. Try topping with extra parsley and serving alongside crusty bread to soak up every last bit of the spicy sauce.
Mushroom and Spinach Penne
You’re about to make a comforting pasta dish that comes together beautifully with just a few simple ingredients. Let’s walk through each step methodically to ensure perfect results every time.
Ingredients
– 8 ounces penne pasta
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 8 ounces cremini mushrooms, sliced
– 5 ounces fresh spinach
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 ounces of penne pasta to the boiling water and cook for 9-11 minutes until al dente.
4. Drain the pasta in a colander, reserving 1/2 cup of pasta water.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
6. Add 1 diced yellow onion and cook for 4-5 minutes until translucent.
7. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
8. Add 8 ounces of sliced cremini mushrooms and cook for 6-8 minutes until browned and tender.
9. Add 5 ounces of fresh spinach and cook for 2-3 minutes until wilted.
10. Pour in 1/2 cup of heavy cream and bring to a gentle simmer.
11. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth.
12. Add the drained pasta to the skillet and toss to coat evenly.
13. If the sauce is too thick, gradually add reserved pasta water 2 tablespoons at a time.
14. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
15. Remove from heat and let rest for 2 minutes before serving.
A creamy, satisfying dish emerges with the earthy mushrooms complementing the fresh spinach perfectly. The penne holds the rich sauce beautifully in its tubes, creating a delightful texture in every bite. Consider topping with extra Parmesan and serving alongside garlic bread for a complete meal.
Penne alla Vodka
Keeping weeknight dinners exciting doesn’t require complicated techniques, and this Penne alla Vodka recipe proves just that with its creamy, tangy sauce that comes together in under 30 minutes. Knowing how to build flavors methodically will give you restaurant-quality results right from your own stove. Let’s walk through each step carefully to ensure your sauce is perfectly balanced and velvety.
Ingredients
– 1 lb penne pasta
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 1/2 cup vodka
– 1 can (28 oz) crushed tomatoes
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh basil, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant but not browned.
5. Pour in vodka carefully, standing back as it may flame up briefly.
6. Simmer the vodka mixture for 2 minutes to cook off the alcohol, stirring constantly.
7. Add crushed tomatoes and salt, bringing the sauce to a gentle bubble.
8. Reduce heat to low and simmer the sauce uncovered for 10 minutes, stirring every 2 minutes.
9. Stir in heavy cream until fully incorporated and the sauce turns pale orange.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Add the drained pasta directly to the sauce in the skillet.
12. Toss the pasta with the sauce over low heat for 1 minute, adding reserved pasta water 2 tablespoons at a time if the sauce seems too thick.
13. Remove the skillet from heat and stir in Parmesan cheese until melted.
14. Fold in chopped basil and black pepper just before serving.
Lusciously creamy with a subtle kick from the pepper flakes, this pasta boasts a velvety texture that clings perfectly to every penne ridge. The vodka not only enhances the tomato’s natural sweetness but creates a remarkably smooth sauce that never feels heavy. For a beautiful presentation, garnish with extra basil leaves and serve alongside garlic bread to soak up every last drop of sauce.
Cajun Chicken Penne Pasta
Very few dishes deliver such bold flavor with such straightforward preparation as this Cajun Chicken Penne Pasta. Vibrant spices coat tender chicken and pasta in a creamy sauce that comes together in one pan, making cleanup a breeze. You’ll master this restaurant-quality meal with just a few simple techniques.
Ingredients
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons Cajun seasoning
– 2 tablespoons olive oil
– 1 medium yellow onion
– 1 red bell pepper
– 3 cloves garlic
– 12 ounces penne pasta
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh parsley
– Salt to taste
Instructions
1. Cut chicken breasts into 1-inch cubes and toss with Cajun seasoning until evenly coated. 2. Heat olive oil in a large skillet over medium-high heat until shimmering. 3. Add chicken pieces in a single layer, cooking for 5-7 minutes until browned on all sides. 4. Remove chicken from skillet and set aside on a clean plate. 5. Dice onion and bell pepper into 1/2-inch pieces while skillet is still hot. 6. Add vegetables to the same skillet, cooking for 4-5 minutes until slightly softened. 7. Mince garlic and add to skillet, cooking for 1 minute until fragrant. 8. Meanwhile, cook penne pasta according to package directions in salted boiling water until al dente. 9. Drain pasta, reserving 1/2 cup of pasta water before draining completely. 10. Return chicken to skillet with vegetables. 11. Pour heavy cream and chicken broth into the skillet, stirring to combine. 12. Bring sauce to a gentle simmer over medium heat, then reduce to low. 13. Stir in grated Parmesan cheese until melted and sauce thickens slightly. 14. Add cooked penne pasta to the skillet, tossing to coat in sauce. 15. Stir in butter until melted and glossy. 16. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency. 17. Season with salt to taste and garnish with fresh parsley. Here’s why this dish becomes an instant favorite: the creamy sauce clings perfectly to every ridge of the penne, while the Cajun seasoning creates a warm, complex heat that builds gradually. Try serving it with crusty garlic bread to soak up every last bit of sauce, or add extra vegetables like sliced mushrooms for a heartier version.
Caprese Penne Pasta
Understanding how to create a simple yet elegant pasta dish can transform your weeknight dinners. Caprese Penne Pasta combines the classic Italian salad flavors with comforting pasta for a meal that feels both fresh and satisfying. Using just a handful of quality ingredients, this recipe delivers restaurant-quality results with minimal effort.
Ingredients
– 12 ounces penne pasta
– 1 tablespoon kosher salt
– 2 tablespoons extra virgin olive oil
– 2 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– 8 ounces fresh mozzarella cheese, cubed
– 1/4 cup fresh basil leaves, chopped
– 1 tablespoon balsamic glaze
Instructions
1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 tablespoon kosher salt to the boiling water, which seasons the pasta from within as it cooks.
3. Add 12 ounces penne pasta to the salted boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
5. Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant but not browned.
6. Add 1 pint halved cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices.
7. Drain the cooked pasta, reserving 1/2 cup of pasta water for later use in adjusting sauce consistency.
8. Transfer the drained pasta to the skillet with tomatoes and garlic, tossing to combine.
9. Remove the skillet from heat and let cool for 2 minutes to prevent the cheese from melting completely.
10. Add 8 ounces cubed fresh mozzarella cheese and 1/4 cup chopped fresh basil to the pasta mixture.
11. Gently toss everything together until the cheese is evenly distributed throughout the pasta.
12. Drizzle 1 tablespoon balsamic glaze over the finished dish just before serving.
Remarkably creamy from the fresh mozzarella yet bright from the basil and tomatoes, this pasta offers a delightful contrast of textures between the tender penne and juicy cherry tomatoes. The balsamic glaze adds a subtle sweetness that complements the savory elements perfectly, making this dish ideal for serving at room temperature during summer gatherings or warm for cozy winter meals.
Penne with Roasted Red Pepper Sauce
Getting dinner on the table doesn’t have to be complicated, especially when you can create a vibrant, flavorful pasta dish with just a few simple steps. Gather your ingredients and follow along as we build this creamy roasted red pepper sauce from scratch, ensuring every element comes together perfectly for a satisfying meal that feels both rustic and refined.
Ingredients
– 12 ounces penne pasta
– 2 large red bell peppers
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh basil, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Cut the red bell peppers in half lengthwise, then remove the stems, seeds, and white membranes.
3. Place the pepper halves skin-side up on the baking sheet and drizzle with 1 tablespoon of olive oil.
4. Roast the peppers for 25 minutes until the skins are charred and blistered.
5. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
6. Peel the skins off the peppers completely and discard them.
7. Combine the peeled peppers, minced garlic, remaining 1 tablespoon olive oil, salt, and black pepper in a blender.
8. Blend the mixture on high speed for 45 seconds until completely smooth and creamy.
9. Pour the blended sauce into a large skillet and heat over medium heat for 3 minutes, stirring constantly.
10. Stir in the heavy cream and continue cooking for another 2 minutes until the sauce is warmed through.
11. Meanwhile, bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente.
12. Reserve 1/4 cup of pasta water before draining the penne thoroughly.
13. Add the drained penne to the skillet with the sauce, tossing to coat evenly.
14. If the sauce seems too thick, gradually stir in the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
15. Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh basil.
16. Serve immediately while hot.
Zesty and velvety, this sauce clings beautifully to each penne ridge, offering a subtle smokiness from the roasted peppers balanced by the richness of cream and Parmesan. For a creative twist, top with grilled shrimp or serve alongside a crisp arugula salad to contrast the dish’s creamy texture.
Conclusion
Versatile penne pasta makes weeknight dinners a breeze! With 18 delicious recipes to choose from, you’ll never run out of quick, family-friendly meal ideas. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share these tasty ideas with fellow food lovers by pinning this article on Pinterest. Happy cooking!
