Penne Pomodoro is a classic Italian dish that can be served as a main dish or a side dish and compliments just about any Italian dinner. The pomodoro sauce is made from scratch in under a half hours time.
Penne Pomodoro is a classic Italian side dish or even main dish that consist of a fresh tomato sauce also known as pomodoro sauce and penne pasta. We always enjoy a side of Penne Pomodoro with chicken parmesan, Italian sausage, chicken milanese, or even chicken marsala. My kids love it with a ton of grated Parmesan cheese on top.
Table of contents
Why This Recipe Works
Homemade pomodoro sauce made in 30 minutes!
7 ingredients is all you need to make a hearty dinner or side dish.
The pomodoro sauce is freezer friendly.
Penne Pomodoro is perfect for a busy weeknight dinner!
Ingredients
- Pasta – You can really use any type of tubed shaped pasta but for this recipe it’s best to use penne.
- Vegetables – Fresh onion and a few cloves of garlic finely chopped. One large can of whole plum tomatoes. This is key to make the sauce the right consistency! Don’t forget a handful of fresh basil leaves that you will tear with your hands to season the sauce with.
- Oil – Olive oil is what you will cook the onions and garlic in. A high quality olive oil is best.
Directions
First, pour the olive oil in a deep skillet. Then add in the diced onion and cook on medium-low heat for 10 minutes, stirring constantly to ensure the onions do not burn. Add the garlic and stir for one minute.
Using your hands or a meat chopper, break the whole tomatoes making sure to not crush them finely but leave large chunks of tomatoes.
Pour the tomatoes and their juices into the saucepan with the onion and garlic, and bring to a simmer. Simmer with a lid on, but stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper to taste.
While the sauce simmers, boil and cook the penne pasta according to package. Reserve 1 cup of pasta water for the sauce, strain, rinse pasta noodles, and set to the side.
Remove the tomato sauce off the heat. Tear in the fresh basil. Let it sit for 5 minutes in the sauce with the lid on and then mix in.
Mix half the sauce plus ¼ cup of the pasta water in with the pasta. Mix until coated. Continue this process until all the pomodoro sauce has been used. *You will not need the entire cup of pasta water.
Carrabba’s Italian Grille Penne with Fennel Sausage Pomodoro
I originally wrote this recipe as a copycat version of Carrabba’s Italian Grille Penne with Fennel Sausage Pomodoro. If you want to add sausage to your pomodoro sauce follow the steps below.
To make Carabba’s Italian Grille’s Penne with Fennel Sausage Pomodoro you’ll want to saute 1 cup of chopped fennel while you saute the onions for 10-15 minutes or until golden brown. Then add in one pound of ground Italian sausage to the pan and cook until browned. Then, continue the steps on making the tomato sauce. When you go to serve the pasta top each bowl with a dollop of ricotta cheese.
FAQs
Here are all the frequently asked questions readers have asked when making pomodoro sauce with pasta.
Pomodoro and marinara sauce are similiar as they are both tomato based sauces. However, the main difference is the texture. Pomodoro sauce is thicker and smoother and typically has some chunks of tomatoes. Where Marinara sauce is on the thinner/liquidy side and not as thick.
Pomodoro sauce tastes similar to marinara sauce but the main difference is that it’s a thicker sauce with a buttery more complex flavors thanks to the onions and garlic that cook in the olive oil. Think a rich buttery like red sauce.
Yes, you can absolutely freeze the pomodoro sauce. Make sure to cool to room temperature. Portion into freezer baggies, label, and freeze up to 3 months.
You can use fresh tomatoes for pomodoro sauce; however, you will need to par boil the tomatoes prior to smashing them and remove the skins. The step is a little tedious and will add an additional 15-20 minutes give or take on to the total time of the recipe.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Pasta Water – I like to reserve 1 cup of pasta water that I will mix into the cooked pasta and sauce to thin out the sauce. You do not need to use the entire 1 cup. I reserve that much just in case I need it. If you like thick sauce then skip this step.
- Pasta – Any pasta will work with the pomodoro sauce. I just prefer to use penne.
- Freezing the Sauce – You can skip the step of making the penne pasta and instead you can freeze the sauce in a freezer safe container or freezer bag for up to 3 months.
Pasta Recipes
Still craving pasta? Try a few more of my favorite pasta recipes.
If you make this Penne Pomodoro recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Penne Pomodoro
Equipment
- Stove Top
- Collander
Ingredients
- ¼ cup Olive Oil
- 1 Onion diced
- 4 Garlic Cloves minced
- 28 ounces Whole Tomatoes in Juice
- salt and pepper to taste
- 1 pound Penne Pasta
- ¼ cup Fresh Basil torn
Instructions
- Pour the olive oil in a deep skillet. Then add in the diced onion and cook on medium-low heat for 10 minutes, stirring constantly to ensure the onions do not burn. Add the garlic and stir for one minute.
- Using your hands or a meat chopper, break the whole tomatoes making sure to not crush them finely but leave large chunks of tomatoes. Pour the tomatoes and their juices into the saucepan with the onion and garlic, and bring to a simmer. Simmer with a lid on, but stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper to taste.
- While the sauce simmers, boil and cook the penne pasta according to package. Reserve 1 cup of pasta water for the sauce, strain, rinse pasta noodles, and set to the side.
- Remove the tomato sauce off the heat. Tear in the fresh basil. Let it sit for 5 minutes in the sauce with the lid on and then mix in.
- Mix half the sauce plus ¼ cup of the pasta water in with the pasta. Mix until coated. Continue this process until all the pomodoro sauce has been used. *You will not need the entire cup of pasta water.
Notes
- Pasta Water – I like to reserve 1 cup of pasta water that I will mix into the cooked pasta and sauce to thin out the sauce. You do not need to use the entire 1 cup. I reserve that much just in case I need it. If you like thick sauce then skip this step.
- Pasta – Any pasta will work with the pomodoro sauce. I just prefer to use penne.
- Freezing the Sauce – You can skip the step of making the penne pasta and instead you can freeze the sauce in a freezer safe container or freezer bag for up to 3 months.
Nutrition
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?All Thingz Related?
Sounds delicious! Thanks for sharing this great pasta recipe with us at Anything Related!
{Rebekah}
The homebodies
Wow, that does sound really good. I will have to add it to my "to- make" list!
LBT
This sounds ridiculously good and I will definitely be trying it very soon! Yummmmmmmy!
A
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