📝 About This Recipe
This comforting classic elevates the humble pasta bowl into a gourmet experience that even the pickiest eaters will adore. Our signature marinara is slow-simmered to mellow the acidity of Italian tomatoes, creating a naturally sweet, velvety sauce that clings perfectly to every ridge of the penne. It’s a wholesome, heart-warming meal that captures the essence of a traditional Italian Sunday dinner, simplified for busy weeknights.
🥗 Ingredients
The Pasta
- 1 pound Penne Rigate (look for the ridges to help the sauce stick)
- 2 tablespoons Kosher Salt (for the pasta water)
The Secret Marinara Sauce
- 3 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1/2 piece Yellow Onion (finely minced so it 'melts' into the sauce)
- 3 cloves Garlic (pressed or grated)
- 28 ounces San Marzano Whole Peeled Tomatoes (crushed by hand or pulsed in a blender)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- 1/2 teaspoon Dried Oregano (gently crushed between your palms)
- 5-6 large leaves Fresh Basil Leaves (torn into small pieces)
- 1 tablespoon Unsalted Butter (the secret to cutting acidity for kids)
- 1/2 teaspoon Granulated Sugar (optional, to balance the tomatoes)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Finishing
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing your tomatoes. If using whole peeled tomatoes, pour them into a large bowl and crush them thoroughly with your hands or a potato masher until they reach a chunky-smooth consistency.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat. Add the finely minced onion and a pinch of salt.
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3
Sauté the onions for 8-10 minutes. The goal is to make them translucent and very soft without browning them, which ensures a sweet sauce.
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4
Stir in the garlic and tomato paste. Cook for exactly 2 minutes, stirring constantly, until the paste turns a deep brick red and the garlic is fragrant.
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5
Pour in the crushed tomatoes and their juices. Add the dried oregano, sugar, and black pepper. Stir well to combine.
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6
Bring the sauce to a very gentle simmer. Reduce the heat to low, cover partially with a lid, and let it cook for 25-30 minutes. Stir occasionally to prevent sticking.
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7
While the sauce simmers, bring a large pot of water (about 4-6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt—it should taste like the sea.
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8
Add the penne to the boiling water. Cook for 1-2 minutes less than the package instructions for 'al dente'. This ensures the pasta finishes cooking in the sauce.
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9
Before draining the pasta, carefully scoop out 1 cup of the starchy pasta water and set it aside. This is 'liquid gold' for your sauce consistency.
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10
Remove the marinara sauce from the heat. Stir in the cold butter and the torn fresh basil leaves. The butter adds a silky sheen and mellows the tomato bite for children.
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11
Add the drained penne directly into the pot with the sauce. Toss vigorously over low heat for 1-2 minutes, adding splashes of the reserved pasta water as needed until the sauce coats every tube of pasta perfectly.
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12
Turn off the heat and stir in half of the grated Parmigiano-Reggiano. Serve immediately while steaming hot.
💡 Chef's Tips
Always salt your pasta water generously; it is your only chance to season the pasta itself. If your kids are sensitive to 'green bits,' blend the sauce with an immersion blender before adding the pasta. Adding a tablespoon of butter at the end is a classic chef's trick to create a velvety, restaurant-quality mouthfeel. Never rinse your pasta after draining; the starch on the surface is what helps the sauce cling to the noodles. Store leftovers in an airtight container for up to 3 days; the flavors actually improve overnight!
🍽️ Serving Suggestions
Serve with a side of buttery garlic bread for the ultimate dipping experience. Pair with a simple side of steamed broccoli or a crisp Caesar salad to add some greens. Top with an extra sprinkle of 'snow' (finely grated parmesan) to make it fun for the kids. For protein, add baked turkey meatballs or sliced grilled chicken breast on top. A glass of sparkling apple cider makes this feel like a special celebratory dinner.