This creamy tomato basil penne is rich and tangy with a bright herb finish. The sauce is silky and coats each tube of pasta for a comforting mouthfeel. A golden, crunchy breadcrumb and Parmesan topping adds a contrasting crisp bite. Serve hot for weeknight dinners, casual gatherings, or a simple weekend supper.
Ingredients
- Penne pasta (12 ounces)
- Extra-virgin olive oil (2 tablespoons + 1 tablespoon)
- Unsalted butter (2 tablespoons)
- Yellow onion, finely chopped (1 small)
- Garlic, minced (3 cloves)
- Crushed tomatoes (14 ounces)
- Heavy cream (1/2 cup)
- Fresh basil, chopped (1/2 cup plus extra for garnish)
- Grated Parmesan cheese (3/4 cup, divided)
- Panko breadcrumbs (3/4 cup)
- Salt (to taste) and black pepper (to taste)
- Red pepper flakes (optional, 1/4 teaspoon)
- Lemon zest (optional, 1 teaspoon)
Instructions
- Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil and cook the penne until just al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the crushed tomatoes to the skillet and simmer for 4–5 minutes to meld flavors. Stir in the heavy cream, 1/2 cup grated Parmesan, chopped basil, salt, pepper, and red pepper flakes if using. Simmer 2–3 minutes until the sauce thickens slightly.
- Toss the cooked penne into the sauce, adding a splash of reserved pasta water as needed to reach a smooth, clingy consistency. Adjust seasoning to taste.
- In a small skillet, warm 1 tablespoon olive oil and the butter over medium heat. Add the panko breadcrumbs, lemon zest (if using), and 1/4 cup Parmesan. Toast, stirring often, until the crumbs are evenly golden, about 3–4 minutes.
- Transfer the sauced penne to a shallow baking dish, sprinkle the toasted breadcrumb mixture evenly over the top, and finish in the oven for 6–8 minutes until the topping is crisp and golden. Alternatively, broil 1–2 minutes while watching closely.
- Remove from oven, let rest 2 minutes, then garnish with remaining basil and additional Parmesan. Serve immediately.
Tips or Variations
- Swap heavy cream for half-and-half plus an extra tablespoon of Parmesan for a lighter sauce.
- Stir in a couple handfuls of baby spinach with the pasta for extra greens, or add cooked Italian sausage for a heartier meal.