Whether you’re craving a quick weeknight dinner, a seasonal favorite, or the ultimate comfort food, penne pasta is your versatile kitchen hero. We’ve gathered 20 delectable recipes that transform this humble tube-shaped noodle into something spectacular for every occasion. Get ready to find your new go-to dish—let’s dive into this mouthwatering roundup!
Creamy Tomato Basil Penne Pasta
Remember those cozy Sunday evenings when you just want something comforting yet impressive? This creamy tomato basil penne pasta is my go-to—it feels fancy but comes together with pantry staples I always have on hand, and it’s become a weekly ritual in our house because my kids actually eat their veggies when they’re hidden in this velvety sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta:
– 12 oz penne pasta
– 1 tbsp salt (for pasta water)
For the sauce:
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tbsp salt, and bring to a rolling boil over high heat.
2. Add 12 oz penne pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add 4 cloves minced garlic to the skillet and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.
5. Pour in 1 (28 oz) can crushed tomatoes and 1 tsp dried oregano, then simmer uncovered for 8–10 minutes, stirring every 2 minutes, until the sauce thickens slightly and bubbles gently.
6. Reduce the heat to low and stir in 1 cup heavy cream until fully incorporated and the sauce turns a pale orange color.
7. Add 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper, stirring for 1–2 minutes until the cheese melts and the sauce is smooth.
8. Drain the cooked pasta in a colander, reserving 1/2 cup of pasta water in case the sauce needs thinning later.
9. Add the drained pasta to the skillet with the sauce, tossing to coat evenly over low heat for 1 minute; if the sauce seems too thick, mix in reserved pasta water 1 tbsp at a time.
10. Remove from heat and fold in 1/4 cup chopped fresh basil just before serving to keep its bright flavor intact.
Let this pasta sit for a couple minutes off the heat—it thickens beautifully into a clingy, velvety sauce that coats every noodle. The tangy tomatoes mellow with the rich cream, while the fresh basil adds a pop of herbal freshness; try topping it with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish right at home.
Garlic Butter Parmesan Penne
Whenever I’m craving something comforting but don’t want to spend all evening in the kitchen, this is my go-to. It’s the kind of dish that feels fancy but comes together with pantry staples, and the smell of garlic and butter toasting is my favorite kitchen perfume.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
- For the pasta:
- 12 oz penne pasta
- 1 tbsp salt (for pasta water)
- For the garlic butter sauce:
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes
- To finish:
- 1 cup freshly grated Parmesan cheese
- 1/4 cup reserved pasta water
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Add 1 tablespoon of salt to the boiling water.
- Add 12 oz of penne pasta to the pot and cook for 9-11 minutes, or until al dente (it should have a slight bite to it).
- While the pasta cooks, melt 4 tablespoons of unsalted butter in a large skillet over medium-low heat.
- Add 6 minced garlic cloves and 1/2 teaspoon of red pepper flakes to the melted butter.
- Cook the garlic mixture for 2-3 minutes, stirring constantly, until the garlic is fragrant and just starting to turn golden. Tip: Keep the heat low to prevent the garlic from burning, which makes it bitter.
- Reserve 1/4 cup of the starchy pasta water using a measuring cup, then drain the cooked pasta.
- Add the drained pasta directly to the skillet with the garlic butter sauce.
- Pour the 1/4 cup of reserved pasta water into the skillet.
- Add 1 cup of freshly grated Parmesan cheese to the skillet. Tip: Use a microplane or the fine side of a box grater for the Parmesan so it melts smoothly into the sauce.
- Toss everything together vigorously for 1-2 minutes until the cheese is melted and a creamy sauce coats the pasta. Tip: The vigorous tossing helps emulsify the sauce with the pasta water for a silky texture.
- Remove the skillet from the heat and stir in 1/4 cup of chopped fresh parsley.
You’ll love how the sauce clings to every ridge of the penne, creating a rich, cheesy coating with a gentle kick from the pepper flakes. Yesterday, I served it with a simple arugula salad for a complete meal, but it’s also fantastic topped with grilled shrimp or chicken for extra protein.
Spicy Arrabbiata Penne Pasta
Very few dishes can match the fiery comfort of a well-made arrabbiata sauce—it’s my go-to when I need a quick, satisfying meal that packs a punch. I love how the spicy tomato base clings to every ridge of the penne, and I often whip this up on busy weeknights when I’m craving something bold but don’t want to spend hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the pasta:
– 1 lb penne pasta
– 1 tbsp salt
For the sauce:
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 tsp red pepper flakes
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 cup fresh basil, chopped
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tbsp salt, and bring to a rolling boil over high heat.
2. Add 1 lb penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add 4 cloves minced garlic and 1 tsp red pepper flakes to the skillet and sauté for 1 minute, stirring constantly to prevent burning—this releases their flavors without turning bitter.
5. Pour in 1 (28 oz) can crushed tomatoes, then stir in 1 tsp dried oregano and 1/2 tsp salt.
6. Reduce the heat to low and simmer the sauce uncovered for 15 minutes, stirring every 5 minutes to prevent sticking and allow it to thicken slightly.
7. Drain the cooked pasta in a colander, reserving 1/2 cup of the pasta water to adjust the sauce consistency later if needed.
8. Add the drained pasta directly to the skillet with the sauce, tossing to coat evenly, and cook for 2 more minutes over low heat to let the flavors meld.
9. Remove the skillet from the heat and stir in 1/4 cup chopped fresh basil just before serving to keep its vibrant color and aroma intact.
10. Serve immediately in bowls, garnished with extra basil if desired.
Unbelievably rich and tangy, this dish boasts a velvety sauce that clings perfectly to the penne, with a slow-building heat from the pepper flakes that’s balanced by the fresh basil. For a creative twist, top it with a sprinkle of grated Parmesan or serve alongside a crisp green salad to cut through the spice—it’s a versatile meal that always hits the spot.
Penne with Roasted Vegetables and Feta
Haven’t you had those evenings when you just crave something hearty yet fresh, but the thought of a complicated recipe makes you want to order takeout instead? I’m right there with you, which is why this Penne with Roasted Vegetables and Feta has become my weeknight hero—it’s my go-to when I need a vibrant, satisfying meal without the fuss, and it always reminds me of cozy dinners with friends where we’d chat over a big, shared bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the roasted vegetables:
– 1 medium zucchini, cut into 1-inch chunks
– 1 red bell pepper, cut into 1-inch pieces
– 1 small red onion, cut into 1-inch wedges
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the pasta and assembly:
– 8 oz penne pasta
– 4 oz feta cheese, crumbled
– 1/4 cup fresh basil leaves, torn
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup—this tip saves me from scrubbing pans later!
2. In a large bowl, toss the zucchini, red bell pepper, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until they are tender and lightly charred at the edges.
4. While the vegetables roast, bring a large pot of salted water to a boil over high heat and cook the penne according to package directions until al dente, which usually takes about 10-12 minutes; I always reserve 1/2 cup of pasta water before draining for a creamier sauce if needed.
5. Drain the pasta and return it to the pot, then add the roasted vegetables, crumbled feta, torn basil, and 2 tbsp olive oil, tossing gently to combine—if the mixture seems dry, stir in a splash of the reserved pasta water to help everything cling together.
6. Serve immediately while warm. Really, the magic here is in the contrast: the tender penne mingles with sweet, caramelized veggies and salty feta that melts just slightly, creating a dish that’s both rustic and elegant. Try it topped with an extra sprinkle of basil or a drizzle of balsamic glaze for a fun twist that makes it feel special any night of the week.
Cheesy Baked Penne with Chicken
Gathering around the table for a cozy, comforting meal is one of my favorite parts of the week, and this cheesy baked penne with chicken is my go-to dish for those nights when I want something hearty and satisfying without spending hours in the kitchen. I love how the aromas fill the house as it bakes, reminding me of family dinners growing up.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the pasta and chicken:
– 1 lb penne pasta
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 3 cups whole milk
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1/2 tsp dried oregano
For topping:
– 1/2 cup panko breadcrumbs
– 1 tbsp melted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil over high heat, add the penne pasta, and cook for 10 minutes until al dente, then drain and set aside. Tip: Reserve 1/2 cup of pasta water before draining in case you need to thin the sauce later.
3. Heat the olive oil in a large skillet over medium-high heat, add the chicken cubes, season with salt and pepper, and cook for 6-8 minutes until browned and cooked through, stirring occasionally.
4. In the same skillet, melt the unsalted butter over medium heat, add the minced garlic, and sauté for 1 minute until fragrant.
5. Whisk in the all-purpose flour and cook for 2 minutes to form a roux, stirring constantly to prevent burning.
6. Gradually pour in the whole milk while whisking continuously to avoid lumps, and bring the mixture to a simmer over medium heat, cooking for 5 minutes until thickened.
7. Remove the skillet from heat, stir in 1 1/2 cups of mozzarella cheese, 3/4 cup of Parmesan cheese, and the dried oregano until the cheese is melted and the sauce is smooth. Tip: For a creamier sauce, add the cheese off the heat to prevent it from becoming grainy.
8. In a large bowl, combine the cooked penne pasta, cooked chicken, and cheese sauce, tossing gently to coat everything evenly.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle the remaining 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, and the breadcrumb mixture over the top.
11. Bake in the preheated oven for 20-25 minutes until the top is golden brown and bubbly. Tip: For extra crispiness, broil for the last 2-3 minutes, but watch closely to avoid burning.
12. Let the baked penne rest for 5 minutes before serving to allow the sauce to set slightly.
Warm from the oven, this dish boasts a creamy, cheesy interior with a satisfyingly crispy breadcrumb topping that adds a delightful crunch. The tender chicken and al dente pasta soak up the rich sauce, making every bite comforting and flavorful—try serving it with a simple green salad to balance the richness, or pack leftovers for a delicious lunch the next day.
Penne Alla Vodka with Sun-Dried Tomatoes
Sometimes, after a long day, I crave a pasta dish that feels both comforting and a little bit fancy—something that can be whipped up without too much fuss but still impresses. That’s exactly where this Penne Alla Vodka with Sun-Dried Tomatoes comes in; it’s my go-to for turning a regular weeknight into something special, and I love how the sun-dried tomatoes add a sweet, tangy pop that cuts through the creamy sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the pasta:
– 12 oz penne pasta
– 1 tbsp salt
For the sauce:
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
– 1/4 tsp red pepper flakes
– 1/2 cup vodka
– 1 can (28 oz) crushed tomatoes
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Bring a large pot of water to a boil over high heat, then add 1 tbsp salt and 12 oz penne pasta, cooking according to package directions until al dente, about 10-12 minutes. Tip: Reserve 1 cup of pasta water before draining, as the starchy liquid helps thicken the sauce later.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat, then add 4 cloves minced garlic, 1/2 cup chopped sun-dried tomatoes, and 1/4 tsp red pepper flakes, sautéing for 2-3 minutes until fragrant.
3. Pour in 1/2 cup vodka, stirring constantly to deglaze the pan, and cook for 2 minutes to allow the alcohol to evaporate. Tip: Be cautious as the vodka may flame up briefly—keep a lid handy to smother it if needed.
4. Add 1 can crushed tomatoes to the skillet, bring to a simmer, and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Reduce the heat to low, stir in 1 cup heavy cream, and simmer for 5 more minutes, avoiding a boil to prevent curdling.
6. Stir in 1/2 cup grated Parmesan cheese until melted, then season with salt and black pepper to taste. Tip: Taste the sauce before adding salt, as the Parmesan and sun-dried tomatoes can be salty already.
7. Drain the cooked pasta and add it to the skillet, tossing to coat evenly in the sauce, and add reserved pasta water as needed to reach your desired consistency.
8. Serve immediately, garnished with extra Parmesan if desired. The creamy sauce clings beautifully to the penne, with the sun-dried tomatoes offering a chewy, sweet contrast—try topping it with fresh basil or serving alongside a crisp salad for a complete meal.
Lemon Ricotta Penne with Spinach
Picture this: a hectic Tuesday evening, you’re craving something comforting yet fresh, and your fridge holds a tub of ricotta that’s begging to be used. That’s exactly how my Lemon Ricotta Penne with Spinach came to life—a creamy, zesty pasta that feels indulgent but comes together in under 30 minutes, perfect for those nights when takeout just won’t cut it.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pasta:
- 12 oz penne pasta
- 1 tbsp salt
For the sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Add 1 tbsp salt to the boiling water.
- Add 12 oz penne pasta to the pot.
- Cook the pasta for 9-11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
- Drain the pasta in a colander, reserving 1 cup of pasta water.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add 3 cloves minced garlic to the skillet.
- Sauté the garlic for 1-2 minutes until fragrant and lightly golden.
- Add 5 oz fresh spinach to the skillet.
- Cook the spinach for 2-3 minutes, stirring constantly, until wilted.
- Reduce the heat to low.
- Add 1 cup ricotta cheese, 1/2 cup Parmesan cheese, lemon zest, lemon juice, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) to the skillet.
- Stir the mixture until smooth and well combined.
- Gradually add reserved pasta water, 1/4 cup at a time, stirring until the sauce reaches a creamy consistency.
- Add the drained pasta to the skillet.
- Toss the pasta with the sauce until evenly coated.
- Serve immediately in bowls.
Velvety from the ricotta and brightened by lemon, this dish offers a lush texture that clings beautifully to each penne ridge. For a creative twist, I love topping it with toasted pine nuts or serving it alongside grilled chicken—it’s versatile enough to shine as a main or side, making any weeknight feel a little special.
Classic Meatball Penne Pasta
Gathering around the table for a comforting pasta dish is one of my favorite weeknight traditions, and this Classic Meatball Penne Pasta never disappoints. I love how the savory meatballs soak up the rich tomato sauce, making every bite feel like a cozy hug after a long day—it’s the kind of meal my family requests over and over again.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the meatballs:
– 1 lb ground beef (80/20 blend)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce and pasta:
– 2 tbsp olive oil
– 1 small onion, finely diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp red pepper flakes (optional)
– 12 oz penne pasta
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, parsley, garlic powder, salt, and black pepper until just mixed—overworking can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake the meatballs for 15 minutes, or until they are browned and reach an internal temperature of 160°F on a meat thermometer.
5. While the meatballs bake, heat olive oil in a large skillet over medium heat and sauté the diced onion for 5 minutes, until translucent.
6. Add minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
7. Pour in the crushed tomatoes, oregano, salt, and red pepper flakes, then bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
8. In a separate pot, cook the penne pasta in salted boiling water according to package directions until al dente, usually about 10–12 minutes, then drain it.
9. Add the baked meatballs to the skillet with the sauce, gently stirring to coat them, and simmer for an additional 5 minutes to let the flavors meld.
10. Toss the drained penne pasta with the meatball sauce in the skillet until evenly combined.
11. Serve the pasta hot, garnished with fresh basil leaves.
Here’s why this dish shines: the meatballs stay juicy from baking, while the penne soaks up every bit of that tangy, herb-infused sauce. For a fun twist, try topping it with extra Parmesan or serving it alongside garlic bread to scoop up any leftovers—it’s a meal that always brings everyone back for seconds.
Penne Puttanesca with Olives and Capers
Whenever I’m craving a bold, briny pasta that comes together in a flash, my mind goes straight to this Penne Puttanesca. It’s the kind of dish I whip up on busy weeknights when I want something deeply flavorful without a lot of fuss—plus, it always reminds me of a cozy dinner with friends where we polished off the entire pot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Pasta:
– 12 oz dried penne pasta
– 1 tbsp kosher salt
For the Sauce:
– 3 tbsp extra-virgin olive oil
– 4 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 1 (28 oz) can crushed tomatoes
– 1/2 cup pitted Kalamata olives, roughly chopped
– 1/4 cup capers, drained
– 1/4 cup fresh parsley, chopped
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tbsp kosher salt, and bring to a rolling boil over high heat.
2. Add 12 oz dried penne pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (it should have a slight bite when tasted).
3. While the pasta cooks, heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add 4 cloves minced garlic and 1/2 tsp red pepper flakes to the skillet and sauté for 1 minute, stirring constantly, until fragrant but not browned.
5. Pour in 1 (28 oz) can crushed tomatoes, stir to combine, and bring the sauce to a simmer.
6. Reduce the heat to medium-low and let the sauce simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
7. Stir in 1/2 cup chopped Kalamata olives and 1/4 cup drained capers, and cook for 2 more minutes to warm through.
8. Drain the cooked penne pasta, reserving 1/2 cup of the pasta water.
9. Add the drained pasta to the skillet with the sauce and toss to coat evenly, adding reserved pasta water 1 tbsp at a time if the sauce seems too thick.
10. Remove the skillet from the heat and stir in 1/4 cup chopped fresh parsley until just combined.
But what I love most is how the briny olives and capers cut through the rich tomato sauce, clinging to every nook of the penne. Serve it straight from the skillet with a sprinkle of extra parsley and a crusty loaf of bread for soaking up every last drop.
Smoky Bacon and Mushroom Penne
Nothing beats a cozy weeknight pasta dish that feels indulgent yet comes together in under an hour. My Smoky Bacon and Mushroom Penne is exactly that—a creamy, savory bowl of comfort that I often whip up when I’m craving something hearty but don’t want to spend all evening in the kitchen. I love how the smoky bacon pairs with earthy mushrooms, creating a flavor that’s both rustic and totally satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pasta and bacon:
– 12 ounces penne pasta
– 6 slices thick-cut bacon, chopped into ½-inch pieces
For the mushroom mixture:
– 1 tablespoon olive oil
– 1 pound cremini mushrooms, sliced ¼-inch thick
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
For the sauce:
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 1 teaspoon smoked paprika
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite). Drain the pasta and set it aside.
2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook for 8–10 minutes, stirring frequently, until it’s crispy and browned. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
3. Add the olive oil to the bacon fat in the skillet. Increase the heat to medium-high and add the sliced mushrooms. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown.
4. Reduce the heat to medium. Add the diced onion to the skillet and cook for 4–5 minutes, stirring often, until the onion is translucent and softened. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour the heavy cream into the skillet. Stir in the smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer over medium-low heat and cook for 3–4 minutes, stirring constantly, until the sauce thickens slightly.
6. Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth.
7. Add the cooked penne and crispy bacon to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
8. Garnish with the chopped fresh parsley before serving.
During the final toss, the creamy sauce clings beautifully to every nook of the penne, while the crispy bacon adds a delightful crunch. I love serving this dish straight from the skillet with an extra sprinkle of Parmesan—it’s rich, smoky, and perfect for a casual dinner with friends or a comforting solo meal.
Mediterranean Penne with Artichokes and Olives
Whew, after a long day of chasing my toddler around the park, I crave something hearty yet fresh—a meal that feels like a warm hug but doesn’t weigh me down. That’s where this Mediterranean penne comes in; it’s my go-to for busy weeknights when I want to pretend I’m dining al fresco in Italy, even if I’m just at my kitchen table. I love how the briny olives and tender artichokes mingle with the pasta, creating a dish that’s both comforting and vibrant.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta and vegetables:
– 12 oz penne pasta
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1 cup pitted Kalamata olives, halved
– 3 tbsp olive oil
For the sauce and seasoning:
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt, to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water generously—it should taste like the sea to season the pasta from within.
2. Add 12 oz penne pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally.
3. While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add 4 cloves minced garlic to the skillet and sauté until fragrant, about 1 minute, being careful not to burn it.
5. Stir in 1 (28 oz) can crushed tomatoes, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Tip: Let the sauce simmer to develop depth of flavor—it should bubble gently.
6. Reduce heat to low and simmer the sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
7. Add 1 (14 oz) can quartered artichoke hearts and 1 cup halved Kalamata olives to the sauce, stirring to combine, and cook for 3 minutes until heated through.
8. Drain the cooked penne pasta, reserving 1/2 cup of pasta water.
9. Add the drained pasta to the skillet with the sauce, tossing to coat evenly. Tip: If the sauce seems too thick, gradually stir in the reserved pasta water, 2 tbsp at a time, until desired consistency is reached.
10. Season with salt to taste and remove from heat.
Yes, this dish delivers a delightful contrast: the penne stays perfectly chewy, soaking up the tangy tomato sauce, while the artichokes add a tender bite and the olives pop with salty richness. Serve it with a sprinkle of fresh parsley or a side of crusty bread to mop up every last drop—it’s a meal that’s as satisfying as it is simple to make.
Penne with Sausage and Broccoli Rabe
Hitting the kitchen after a long day, I often crave something hearty and comforting that doesn’t require hours of effort. Penne with Sausage and Broccoli Rabe is my go-to for those busy weeknights—it’s a one-pan wonder that packs in flavor and comes together in under 30 minutes. Honestly, the savory sausage and slightly bitter greens are a match made in heaven, and it’s become a staple in my household because it’s so darn easy to whip up.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– For the pasta and greens:
– 12 ounces penne pasta
– 1 bunch broccoli rabe (about 1 pound), tough ends trimmed and chopped into 2-inch pieces
– 1 tablespoon salt
– For the sausage and sauce:
– 1 pound Italian sausage (sweet or hot), casings removed
– 3 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1/4 cup olive oil
– 1/2 cup grated Parmesan cheese
Instructions
1. Bring a large pot of water to a boil over high heat, then add 1 tablespoon salt and 12 ounces penne pasta, cooking according to package directions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium-high heat, then add 1 pound Italian sausage, breaking it into small pieces with a spoon, and cook until browned and no longer pink, about 8-10 minutes.
3. Add 3 cloves minced garlic and 1/4 teaspoon red pepper flakes to the skillet with the sausage, stirring constantly for 1 minute until fragrant to prevent burning.
4. Stir in 1 bunch chopped broccoli rabe to the skillet, cooking for 3-4 minutes until wilted and bright green, tossing occasionally to coat in the oil and sausage drippings.
5. Drain the cooked penne pasta, reserving 1/2 cup of the pasta water, then add the pasta directly to the skillet with the sausage and broccoli rabe mixture.
6. Pour the reserved pasta water into the skillet, tossing everything together over low heat for 2 minutes until the sauce slightly thickens and coats the pasta evenly.
7. Remove the skillet from heat, stir in 1/2 cup grated Parmesan cheese until melted and combined, then season with additional salt if needed based on the sausage’s saltiness.
Generously spoon this dish into bowls—the penne should be tender yet firm, with the broccoli rabe adding a pleasant bite that balances the rich, savory sausage. I love topping it with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish that’s perfect for cozy dinners or impressing guests without the fuss.
Penne with Pesto and Cherry Tomatoes
Usually, when I’m craving something fresh, vibrant, and ready in under 30 minutes, this penne with pesto and cherry tomatoes is my go-to. It’s the kind of effortless meal I whip up after a long day, and the burst of sweet tomatoes against the herby pesto always feels like a little celebration. I love how the pasta soaks up all those bright flavors, making every bite incredibly satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pasta:
– 12 oz penne pasta
– 1 tbsp salt
For the sauce and assembly:
– 2 tbsp olive oil
– 2 cups cherry tomatoes, halved
– 1 cup basil pesto
– 1/2 cup grated Parmesan cheese
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp salt to the boiling water, then stir in 12 oz penne pasta.
3. Cook the pasta for 9–11 minutes, stirring occasionally, until it is al dente (tender but still firm to the bite).
4. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
5. Add 2 cups halved cherry tomatoes to the skillet and cook for 4–5 minutes, stirring occasionally, until they soften and start to release their juices.
6. Tip: For extra flavor, let the tomatoes cook until their skins slightly wrinkle.
7. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
8. Add the drained pasta directly to the skillet with the tomatoes.
9. Stir in 1 cup basil pesto until the pasta is evenly coated.
10. Tip: If the sauce seems too thick, gradually add the reserved pasta water, 2 tbsp at a time, until it reaches your desired consistency.
11. Remove the skillet from the heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
12. Tip: For a richer finish, top with an extra sprinkle of Parmesan just before serving.
Nothing beats the creamy texture of the pesto clinging to each penne tube, punctuated by the juicy pop of warm tomatoes. I often serve this with a simple green salad or crusty bread to soak up every last bit of sauce—it’s a dish that feels both comforting and refreshingly light.
Seafood Penne with Shrimp and Scallops
Picture this: a cozy winter evening, the kind where you crave something comforting yet elegant, and a pot of bubbling seafood pasta becomes the star of the table. I first made this Seafood Penne with Shrimp and Scallops for a last-minute dinner party, and it’s been my go-to impressive-but-easy meal ever since—trust me, it’s a crowd-pleaser that feels special without fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- For the pasta:
- 12 ounces penne pasta
- 1 tablespoon salt
- For the seafood and sauce:
- 1 pound large shrimp, peeled and deveined
- 1 pound sea scallops, patted dry
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper
Instructions
- Bring a large pot of water to a boil over high heat.
- Add 1 tablespoon salt and 12 ounces penne pasta to the boiling water.
- Cook the pasta for 10-12 minutes, stirring occasionally, until al dente (it should have a slight bite).
- Drain the pasta in a colander, reserving 1/2 cup of the pasta water, and set aside.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add 1 pound shrimp and 1 pound scallops to the skillet in a single layer, seasoning with salt and black pepper.
- Sear the seafood for 2-3 minutes per side until the shrimp turn pink and opaque and the scallops develop a golden-brown crust, then transfer to a plate. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet.
- Sauté 4 cloves minced garlic and 1/2 teaspoon red pepper flakes for 30-45 seconds until fragrant, being careful not to burn them.
- Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon, and simmer for 2-3 minutes until reduced by half.
- Stir in 1 cup heavy cream and bring to a gentle simmer over medium-low heat, cooking for 3-4 minutes until slightly thickened.
- Whisk in 1/2 cup grated Parmesan cheese until melted and smooth, about 1 minute.
- Return the cooked seafood and drained pasta to the skillet, tossing to coat in the sauce. Tip: Add reserved pasta water a few tablespoons at a time if the sauce seems too thick—it helps everything cling beautifully.
- Cook for 1-2 minutes over low heat until heated through, then remove from heat.
- Fold in 1/4 cup chopped fresh parsley. Tip: Save a sprinkle of parsley for garnish to add a fresh pop of color before serving.
Finally, this dish delivers a luxurious texture with tender shrimp, buttery scallops, and a creamy sauce that clings to every penne ridge. I love serving it straight from the skillet with extra Parmesan and a crisp green salad on the side—it’s rich, garlicky, and just spicy enough to warm you up from the inside out.
Pumpkin Alfredo Penne with Sage
Tis the season for cozy, creamy pasta dishes, and this Pumpkin Alfredo Penne with Sage is my latest fall obsession—it’s like a warm hug in a bowl. I first whipped it up last October when I had leftover pumpkin purée from pie-making, and now it’s a weekly staple in my kitchen, especially on chilly evenings when I crave something rich yet comforting without spending hours at the stove. Trust me, even if you’re not a pumpkin fan, the savory twist here will win you over.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta:
– 12 oz penne pasta
– 1 tbsp salt
For the sauce:
– 1 cup pumpkin purée
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/4 tsp ground nutmeg
– 1/4 tsp black pepper
For the sage garnish:
– 8 fresh sage leaves
– 2 tbsp olive oil
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tbsp salt, and bring to a rolling boil over high heat.
2. Add 12 oz penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (it should be tender but still firm to the bite).
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add 8 fresh sage leaves to the skillet and fry for 30–45 seconds, flipping once, until crisp and fragrant; transfer to a paper towel-lined plate.
5. In the same skillet, melt 2 tbsp unsalted butter over medium heat, then add 2 cloves minced garlic and sauté for 1–2 minutes until golden and aromatic.
6. Stir in 1 cup pumpkin purée and 1 cup heavy cream, mixing well to combine, and cook for 3–4 minutes until the sauce is smooth and slightly thickened.
7. Reduce the heat to low, add 1/2 cup grated Parmesan cheese, 1/4 tsp ground nutmeg, and 1/4 tsp black pepper, stirring constantly until the cheese melts and the sauce is creamy, about 2 minutes.
8. Drain the cooked penne pasta, reserving 1/4 cup of the pasta water, and add the pasta to the skillet with the sauce.
9. Toss the pasta with the sauce over low heat for 1–2 minutes, adding the reserved pasta water a tablespoon at a time if needed to reach a silky consistency.
10. Serve the pasta immediately, topped with the crispy sage leaves.
Ooh, the velvety sauce clings beautifully to every penne ridge, offering a subtle sweetness from the pumpkin balanced by the savory Parmesan and nutty sage. For a creative twist, try topping it with toasted pine nuts or a sprinkle of red pepper flakes to add a bit of crunch and heat—it’s perfect as a main dish or paired with a simple green salad for a complete meal.
Conclusion
Perfectly versatile, these 20 penne pasta recipes offer something delicious for every meal, from cozy weeknights to festive gatherings. I hope you find a new favorite to try in your own kitchen! Don’t forget to leave a comment below telling me which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
