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Easy One-Pot Penne Pomodoro Recipe (Quick & Delicious)

Easy One-Pot Penne Pomodoro

A quick tomato-forward pasta made by simmering uncooked penne directly in crushed tomatoes, stock, garlic, onion, and basil. Parmesan and optional butter finish the sauce with a rich, glossy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Penne Pomodoro
  • 12 oz (340 g) Dried penne
  • 2 tbsp Extra-virgin olive oil
  • 1 small Small yellow onion, finely chopped
  • 3-4 cloves Garlic, thinly sliced or minced
  • 1/4 tsp Red pepper flakes
  • 1 28 oz can (794 g) Crushed tomatoes
  • 3 cups (720 ml) Low-sodium vegetable or chicken stock
  • 1 tsp, or less if using salted stock Kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 1/2 cup, plus extra for serving Fresh basil leaves, torn
  • 1/2 cup, about 45-50 g Finely grated Parmesan cheese
  • 1 tbsp, optional Unsalted butter

Method
 

Step-by-Step
  1. Heat the olive oil in a large, wide, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened but not browned.
  2. Add the garlic and optional red pepper flakes, then cook for about 30 seconds, just until fragrant. Stir constantly so the garlic does not scorch.
  3. Pour in the crushed tomatoes and stock, then season with the kosher salt and black pepper. Stir in the uncooked penne and arrange it so the pasta is mostly submerged.
  4. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cook uncovered or partially covered for 12-15 minutes, stirring frequently, especially during the first few minutes.
  5. Continue cooking until the penne is al dente and the tomato sauce has thickened. If the pasta becomes dry before it is tender, add hot water or stock 1/4 cup at a time.
  6. Remove the pot from the heat and stir in the torn basil, Parmesan, and optional butter. Taste and adjust the salt and pepper before serving immediately.

Notes

Use a wide pot and stir often because pasta can stick as it releases starch into the sauce. Add Parmesan off the heat so it melts smoothly instead of becoming grainy. Serve with additional Parmesan, basil, and a drizzle of olive oil.