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Penne Pasta with Creamy Tomato Sauce

Course Main Course
Cuisine Italian
Keyword Pasta
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people


  • 3 tbsp butter unsalted
  • 1 oz prosciutto minced
  • 1 onion minced
  • 1 bay leaf
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 3 cloves garlic minced
  • 2 oz sun-dried tomtomatos, drained, rinsed, patted dry and course chopped
  • 2 tbsp tomato paste
  • 1/4 cup dry white wine
  • 28 oz crushed tomatoes
  • 1 lb zite or penne pasta
  • 1/2 cup heavy cream
  • 1 tsp ground black pepper
  • 1/4 cup chopped basil leaves
  • 2 oz grated parmesan cheese for serving


  • Melt the butter in a medium sucepan.
    3 tbsp butter
  • Add onion, prosciutto, bay leaf, red pepper flakes and salt. Cook, stirring occasionly until the onion is soft. 8-12 minutes
    1 oz prosciutto, 1 onion, 1 bay leaf, 1 tsp red pepper flakes, 1 tsp salt
  • Increase heat; add garlic and cook 30 seconds.
    3 cloves garlic
  • Stir in sun-dried tomatoes, tomato paste and cook. Stirring constantly about 1-2 minutes
    2 oz sun-dried tomtomatos, drained, rinsed, patted dry and course chopped, 2 tbsp tomato paste
  • Add wine and cook. Stir frequently until the liquid evaporated fully about 1-2 minutes.
    1/4 cup dry white wine
  • Add crushed tomtomatos and bring to simmer. Reduce heat to low and partially cover and cook. Stir occasionaly and sauce is thickened. 25-30 minutes.
    28 oz crushed tomatoes
  • Bring 4 quarts of water to a boil in a large pot. Add salt to water and cook pasta until al dente. Reserve a cup of cooking water. Drain pasta and return it to pot.
    1 lb zite or penne pasta
  • Remove bay leaf from sauce and discard. Stir in cream and season with salt and pepper to taste. Add sauce to pasta and adjust sauce consistency with reserved pasta cooking water.
    1/2 cup heavy cream, 1 tsp ground black pepper, 1 tsp salt
  • Stir in basil and serve. Add parmesan for garnish if desired.
    1/4 cup chopped basil leaves, 2 oz grated parmesan cheese