Penne Pasta in a Tomato Cream Sauce

Happy Tuesday everyone! Today I’m sharing one of my favorite recipes. I probably found this recipe about a year ago and am only now getting around to posting about it, but trust me it’s one of my favorites (I make it about every other week). I also like it because it’s an easy, weeknight friendly recipe–fix and eat in 30-45 minutes. Bon Appetit!


Penne Pasta in a Tomato Cream Sauce

Adapted from: The Pioneer Woman

Tomato Cream Sauce Pasta


3/4 pounds Penne Pasta

3 Tablespoons Butter

3 Tablespoons Olive Oil

1 whole Onion, diced

2 cloves Garlic, minced

1/2 cup Red (or White) Wine, Or To Taste

1 can Tomato Sauce (or 1 can Tomato Paste plus 8 Oz of Water)

1 cup Heavy Cream

Fresh Parsley, to taste

Fresh Basil – To Taste

Pepper To Taste

Salt to Taste


Cook the penne pasta according to directions.

Heat butter and olive oil in a large skillet. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked (i.e. onions are soft), add wine. Let the wine evaporate for a few minutes, stirring occasionally.

Add the can of tomato sauce and stir well until combined. If you are using tomato paste instead of the sauce, mix 8 oz of water and can of tomato paste in small bowl before adding to the skillet. Then, add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Next, add the parsley and basil to the sauce and continue stirring. Add salt and pepper to taste. Finally, add in pasta and stir well before serving.


If you’d rather not cook with wine, you can substitute with 1/2 cup chicken broth or water.

Sometimes if I’m looking for a little extra protein, I saute a chicken breast and add it to the dish at the end!


1 Comment (+add yours?)

  1. Trackback: Thursday Thoughts 26.0: October Recap | Ex Libris

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