12 Easy Penne Pasta Recipes

Picture yourself staring at a box of penne pasta on a busy weeknight, wondering how to transform it into something special. You'll find that this versatile pasta shape can be your gateway to dozens of quick, satisfying meals that go way beyond basic marinara. From creamy four-cheese bakes to light Mediterranean versions with olives and feta, these 12 recipes will show you how to make the most of this pantry staple. Let's explore how you can turn simple penne into restaurant-worthy dishes.

Classic Penne Marinara With Fresh Basil

A classic Penne Marinara with Fresh Basil represents the essence of Italian home cooking, combining the perfect blend of tomatoes, herbs, and al dente pasta. This timeless dish showcases how a few quality ingredients can create a memorable meal that's both comforting and elegant.

The key to an exceptional marinara sauce lies in allowing the tomatoes to slowly simmer, developing deep flavors while maintaining their natural brightness. When paired with perfectly cooked penne pasta and fresh basil leaves, this dish delivers a harmonious balance of textures and tastes that has made it a beloved staple of Italian cuisine.

• 1 pound penne pasta
• 2 (28-ounce) cans whole peeled tomatoes
• 4 cloves garlic, minced
• 1 medium onion, finely diced
• 1/4 cup extra virgin olive oil
• 1 cup fresh basil leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Freshly grated Parmesan cheese for serving

Heat olive oil in a large saucepan over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and cook for another minute. Add the tomatoes, breaking them up with a wooden spoon, along with oregano and red pepper flakes. Reduce heat to low and simmer for 30-40 minutes, stirring occasionally.

While the sauce simmers, bring a large pot of salted water to boil and cook penne according to package directions until al dente. Drain the pasta, reserving 1/2 cup of pasta water. Add the cooked penne to the sauce, tossing to combine. If needed, add reserved pasta water to achieve desired consistency. Tear fresh basil leaves and stir them into the pasta just before serving. Season with salt and pepper to taste, and top with freshly grated Parmesan cheese.

For best results, avoid rinsing the pasta after cooking as this removes the starch that helps the sauce adhere to the noodles. Choose high-quality canned tomatoes, preferably San Marzano, as they provide the best flavor base for the marinara. The sauce can be made ahead and stored in the refrigerator for up to 5 days, but add the fresh basil only when serving.

Creamy Penne Alfredo

Creamy Penne Alfredo stands as a classic Italian-American pasta dish that combines tender penne pasta with a rich, velvety sauce made from butter, heavy cream, and Parmesan cheese. The dish's simplicity allows the pure flavors of its quality ingredients to shine through, creating a luxurious dining experience.

While traditional Fettuccine Alfredo may be more commonly known, using penne pasta creates an entirely different texture experience. The tube-shaped pasta holds the creamy sauce both inside and out, ensuring every bite delivers the perfect balance of pasta and the indulgent Alfredo sauce.

Ingredients:

• 1 pound penne pasta
• 2 cups heavy cream
• 1/2 cup butter
• 2 cups freshly grated Parmesan cheese
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg (optional)
• Fresh parsley for garnish

Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. While the pasta cooks, melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low and gradually whisk in the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if using.

Drain the pasta, reserving 1/2 cup of pasta water. Add the cooked penne directly to the sauce, tossing to coat evenly. If the sauce seems too thick, gradually add small amounts of the reserved pasta water until reaching the desired consistency. Serve immediately, garnished with additional Parmesan cheese and chopped parsley.

For best results, use freshly grated Parmesan cheese rather than pre-grated varieties, as fresh Parmesan melts more smoothly and provides better flavor. The sauce will continue to thicken as it cools, so serve immediately and keep any leftovers in an airtight container, reheating gently with a splash of cream or milk to restore the original creamy consistency.

Penne With Roasted Butternut Squash and Sage

Penne pasta paired with sweet, roasted butternut squash and aromatic sage creates a harmonious blend of fall flavors that's both comforting and sophisticated. The combination delivers a perfect balance between the tender pasta, caramelized squash edges, and earthy herb notes.

This dish represents the best of Italian-inspired autumn cooking, where simple ingredients transform into a memorable meal. The natural sweetness of butternut squash intensifies through roasting, while fresh sage adds a distinctive flavor that complements both the pasta and the squash.

Ingredients:

• 1 pound penne pasta
• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 15-20 fresh sage leaves
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and black pepper to taste
• 1/4 teaspoon nutmeg
• 1/2 cup pasta water (reserved)
• 2 tablespoons butter

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized. Meanwhile, cook the penne in salted water according to package instructions until al dente, reserving 1/2 cup of pasta water before draining.

In a large skillet, heat the remaining olive oil and butter over medium heat. Add minced garlic and sage leaves, cooking until the garlic is golden and the sage becomes crispy. Add the roasted squash, cooked pasta, heavy cream, and half of the Parmesan cheese. Stir gently to combine, adding reserved pasta water as needed to create a light sauce. Season with salt, pepper, and nutmeg.

For best results, slightly undercook the pasta initially, as it will continue to cook when combined with the other ingredients. The squash can be prepared a day in advance and reheated before combining with the pasta. If the sauce becomes too thick, gradually add more reserved pasta water to achieve the desired consistency. The sage leaves can be removed before serving or left in for added flavor and presentation.

Spicy Vodka Sauce Penne

Penne alla vodka is a beloved Italian-American pasta dish that combines the smoothness of cream with the slight kick of vodka and red pepper flakes. The vodka helps to emulsify the sauce and brings out flavors in the tomatoes that are only alcohol-soluble, creating a unique depth of taste that's hard to replicate without it.

This version of the classic recipe maintains the traditional elements while adding an extra spicy kick that elevates the dish from comfortable to crave-worthy. The combination of crushed red pepper flakes and fresh garlic creates a warming heat that's tempered by the richness of heavy cream and Parmesan cheese.

• 1 pound penne pasta
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup vodka
• 1 (28 oz) can crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Heat olive oil in a large skillet over medium heat and sauté onions until translucent, about 5 minutes. Add garlic and red pepper flakes, cooking for another minute until fragrant. Pour in the vodka and let it reduce by half, then add crushed tomatoes. Simmer for 10 minutes before stirring in the heavy cream. Meanwhile, cook the penne in salted water according to package directions until al dente.

Once the sauce has simmered and slightly thickened, add the cooked and drained pasta directly to the sauce. Stir in the Parmesan cheese until melted and well combined. Season with salt and black pepper to taste, and garnish with fresh basil leaves before serving.

For best results, reserve about 1 cup of pasta cooking water before draining the penne. This starchy water can be added to the sauce if it becomes too thick. Additionally, avoid using vodka substitutes as they won't provide the same flavor-enhancing properties, and make sure to fully cook off the alcohol by allowing proper reduction time.

Mediterranean Penne With Olives and Feta

Mediterranean Penne With Olives and Feta combines classic flavors from the Mediterranean region, featuring briny olives, tangy feta cheese, and aromatic herbs. The dish captures the essence of Mediterranean cuisine with its simple yet bold ingredients that create a harmonious blend of flavors.

This quick and satisfying pasta dish takes approximately 30 minutes to prepare and serves 4-6 people. The combination of cherry tomatoes, Kalamata olives, and crumbled feta creates a light yet satisfying meal that's perfect for both warm summer evenings and cozy winter dinners.

• 1 pound penne pasta
• 2 cups cherry tomatoes, halved
• 1 cup Kalamata olives, pitted and halved
• 8 ounces feta cheese, crumbled
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 red onion, thinly sliced
• 2 tablespoons fresh oregano
• 1/4 cup fresh basil, torn
• 1 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/2 cup reserved pasta water

Bring a large pot of salted water to boil and cook the penne according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red onion, sautéing until the onion becomes translucent, about 5 minutes. Add cherry tomatoes and cook until they begin to burst, then add olives and red pepper flakes.

When the pasta is done, reserve 1/2 cup of pasta water before draining. Add the cooked penne to the skillet with the tomato mixture, tossing to combine. Add reserved pasta water as needed to create a light sauce. Remove from heat and stir in fresh herbs. Top with crumbled feta cheese just before serving.

For best results, avoid rinsing the pasta after cooking as the starch helps the sauce adhere better to the noodles. The dish can be served hot or at room temperature, and leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the pasta seems dry when reheating, add a splash of olive oil or water to restore its consistency.

Penne With Broccoli and Garlic

Penne pasta paired with fresh broccoli and garlic creates a simple yet satisfying Italian-inspired dish that brings together the perfect combination of pasta and vegetables. The natural sweetness of broccoli complements the robust flavor of garlic, while the ridged texture of penne pasta helps to capture the savory sauce.

This quick and nutritious meal can be prepared in under 30 minutes, making it an ideal choice for busy weeknight dinners. The dish is versatile enough to serve as a vegetarian main course or as a side dish alongside grilled chicken or fish.

Ingredients:

• 1 pound penne pasta
• 2 large heads broccoli, cut into florets
• 6 cloves garlic, minced
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1 cup pasta cooking water (reserved)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Bring a large pot of salted water to boil and cook penne according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli florets to the same pot. Meanwhile, heat olive oil in a large skillet over medium heat, add minced garlic and red pepper flakes, and sauté until fragrant but not brown, about 1-2 minutes. Reserve one cup of pasta cooking water before draining.

Drain the pasta and broccoli, then add them to the skillet with garlic. Toss everything together, adding the reserved pasta water gradually to create a light sauce. Season with salt and black pepper, then stir in the Parmesan cheese until well combined.

For best results, avoid overcooking the broccoli as it should maintain a slight crunch. The pasta water is crucial for creating the right sauce consistency, so don't forget to reserve it before draining. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though it's best served immediately while the pasta is hot and the broccoli is bright green.

Chicken and Mushroom Penne

Penne pasta paired with tender chicken and earthy mushrooms creates a perfect harmony of flavors and textures. This classic Italian-inspired dish combines the smoothness of cream sauce with the robust taste of sautéed mushrooms and succulent pieces of chicken breast.

The beauty of this recipe lies in its versatility and relatively simple preparation process. While the dish feels luxurious enough for special occasions, it's also practical for weeknight dinners, taking approximately 30 minutes from start to finish.

• 1 pound penne pasta
• 2 chicken breasts, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Cook penne pasta in salted water according to package instructions until al dente. Meanwhile, season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown. Remove chicken and set aside. In the same pan, add butter and sauté mushrooms until they release their moisture and turn golden. Add garlic and thyme, cooking until fragrant.

Return chicken to the pan and add heavy cream and chicken broth. Simmer until the sauce thickens slightly. Add the cooked pasta and Parmesan cheese, tossing until well combined and the sauce coats the pasta evenly. Adjust seasoning with salt and pepper to taste.

For best results, avoid overcooking the mushrooms as they'll continue to cook in the sauce. The pasta should be slightly undercooked when drained, as it will finish cooking in the sauce. Reserve some pasta water before draining – this starchy water can help thin the sauce if it becomes too thick during the final combining process.

Penne Arrabbiata

Penne Arrabbiata, a classic Roman dish, translates to "angry pasta" due to its spicy kick from red chili peppers. This simple yet bold recipe combines penne pasta with a fiery tomato sauce that gets its heat from red pepper flakes and garlic, creating a dish that perfectly balances heat with the natural sweetness of tomatoes.

The key to an authentic Arrabbiata lies in the quality of ingredients and the proper cooking technique. While the dish appears straightforward, achieving the right balance of spiciness and allowing the sauce to develop its full flavor requires attention to detail and patience during the cooking process.

Ingredients:

• 1 pound penne pasta
• 2 (14 oz) cans whole peeled tomatoes
• 4-5 cloves garlic, minced
• 1-2 teaspoons red pepper flakes
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh basil, torn
• Salt and black pepper to taste
• Grated Pecorino Romano cheese for serving

Heat olive oil in a large saucepan over medium heat, then add minced garlic and red pepper flakes. Cook until fragrant, about 1-2 minutes, being careful not to burn the garlic. Add the tomatoes, breaking them up with a wooden spoon, and season with salt and black pepper. Let the sauce simmer for 20-25 minutes until it thickens and the flavors meld together.

Meanwhile, cook the penne in heavily salted water according to package instructions until al dente. Once the pasta is cooked, drain it while reserving a cup of pasta water. Add the pasta to the sauce, tossing to combine thoroughly. If needed, add a splash of reserved pasta water to achieve the desired consistency. Finish by stirring in fresh basil and serve immediately with grated Pecorino Romano cheese.

For the best results, avoid rinsing the pasta after cooking as this removes the starch that helps the sauce adhere to the pasta. The level of spiciness can be adjusted by varying the amount of red pepper flakes, and it's worth noting that the heat tends to intensify as the sauce sits, so consider this when preparing the dish.

Four-Cheese Baked Penne

Four-cheese baked penne is a comforting Italian-American pasta dish that combines the perfect blend of melted cheeses with al dente penne pasta. The combination of mozzarella, parmesan, ricotta, and fontina creates a rich, creamy texture that satisfies even the most discerning cheese lovers.

This hearty dish can be prepared ahead of time and baked when needed, making it perfect for family gatherings or busy weeknight dinners. The golden-brown crust that forms on top during baking adds a delightful crunch to complement the creamy interior.

• 1 pound penne pasta
• 15 oz ricotta cheese
• 2 cups shredded mozzarella
• 1 cup grated parmesan cheese
• 1 cup shredded fontina cheese
• 3 cups marinara sauce
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Cook penne pasta in salted water until al dente, following package instructions. While pasta cooks, mix ricotta, half the mozzarella, half the parmesan, and all the fontina in a large bowl. Heat olive oil in a pan, add minced garlic, and cook until fragrant. Add marinara sauce and dried herbs, simming for 5 minutes.

Combine the cooked pasta with the cheese mixture and marinara sauce in a large bowl. Transfer to a greased 9×13 baking dish and top with remaining mozzarella and parmesan. Bake at 375°F for 25-30 minutes until bubbly and golden brown. Let rest for 10 minutes before serving, then garnish with fresh basil.

For best results, avoid overbaking the pasta to prevent it from becoming too dry. The dish can be assembled up to 24 hours in advance and refrigerated until ready to bake – just add an extra 10-15 minutes to the baking time if cooking from cold. Allow ingredients to come to room temperature before mixing for even melting of the cheeses.

Pesto Penne With Cherry Tomatoes

Penne pasta combined with fresh basil pesto creates a vibrant and flavorful Italian dish that's both satisfying and easy to prepare. The addition of cherry tomatoes adds bursts of sweetness and a beautiful color contrast to the green pesto-coated pasta.

This recipe serves 4-6 people and takes approximately 25 minutes to prepare from start to finish. The dish works well as both a main course or a side dish and can be served hot or at room temperature, making it perfect for casual dinners or potluck gatherings.

Ingredients:

• 1 pound penne pasta
• 2 cups fresh basil pesto
• 2 cups cherry tomatoes, halved
• 1/2 cup reserved pasta water
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and black pepper to taste
• Optional: Fresh basil leaves for garnish

Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the halved cherry tomatoes and cook until they begin to soften, approximately 3-4 minutes.

When the pasta is ready, reserve 1/2 cup of the pasta water before draining. Return the pasta to the pot, add the pesto, sautéed garlic, tomatoes, and enough reserved pasta water to create a smooth sauce. Toss everything together until well combined and the pasta is evenly coated. Finish by stirring in the Parmesan cheese and season with salt and pepper to taste.

For best results, use freshly made pesto rather than store-bought for more vibrant flavors. The pasta can be made ahead and reheated, though you may need to add a splash of olive oil when rewarming. To prevent the pesto from darkening, add it to the pasta just before serving if you're preparing the dish in advance.

Tuna and Capers Penne

Tuna and Capers Penne is a Mediterranean-inspired pasta dish that combines the rich flavors of olive oil-packed tuna with briny capers and al dente penne pasta. This quick and satisfying meal can be prepared in under 30 minutes, making it perfect for busy weeknight dinners.

The dish originated in Southern Italy, where seafood and pasta combinations are common in everyday cooking. The salt-cured capers add a distinctive tangy flavor that complements the meaty tuna, while garlic and red pepper flakes provide aromatic depth to the overall dish.

Ingredients:

• 1 pound penne pasta
• 2 cans (5 oz each) olive oil-packed tuna
• 3 tablespoons capers, drained
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 cup fresh parsley, chopped
• 1 lemon, juiced
• Salt and black pepper to taste
• 1/4 cup pasta cooking water

Bring a large pot of salted water to boil and cook the penne according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant but not brown, about 1 minute. Add the tuna with its oil and capers, breaking up the tuna slightly with a wooden spoon. When the pasta is ready, reserve 1/4 cup of cooking water before draining. Add the drained pasta to the skillet, tossing with the tuna mixture. Add lemon juice, parsley, and enough reserved pasta water to create a light sauce. Season with salt and black pepper to taste.

For best results, choose high-quality olive oil-packed tuna, as it provides better flavor and texture than water-packed varieties. The pasta can be served immediately but tastes even better after sitting for 5 minutes, allowing the flavors to meld. Leftovers can be refrigerated for up to 2 days and are delicious served cold as a pasta salad.

Pancetta and Peas Penne

Penne with pancetta and peas is a classic Italian pasta dish that combines the saltiness of cured pork with the sweet freshness of green peas. The combination creates a perfect balance of flavors while maintaining the rustic charm that Italian cuisine is known for.

This dish originated in central Italy and has become a staple in many households due to its simplicity and satisfying nature. The sauce created from the rendered pancetta fat, combined with starchy pasta water and Parmesan cheese, coats each penne tube perfectly, while the peas add bursts of flavor and color.

• 1 pound penne pasta
• 6 ounces diced pancetta
• 1 cup frozen peas
• 3 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 cup reserved pasta water
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves for garnish

Bring a large pot of salted water to boil and cook the penne according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat and add the diced pancetta. Cook until the pancetta is crispy and has rendered its fat, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Add the frozen peas and cook for 2-3 minutes until heated through.

Reserve 1/2 cup of pasta water before draining the penne. Add the cooked pasta to the skillet with the pancetta and peas. Toss everything together, adding the reserved pasta water gradually to create a light sauce. Remove from heat and stir in the Parmesan cheese until melted and combined. Season with salt, black pepper, and red pepper flakes if desired.

For best results, avoid rinsing the pasta after cooking as the starch helps the sauce adhere better. The dish should be served immediately while hot, as the sauce can become dry if left to sit too long. If needed, additional pasta water or olive oil can be added to restore the creamy consistency.