When the mood calls for a quick and comforting bowl of pasta, this penne with tomato cream sauce always hits the spot. The secret to this dish is simply crisping a bit of bacon or pancetta in the pan to begin, which contributes a wonderfully savory punch to the sauce and a satisfying contrast of textures in the end. Ever so slightly adapted from a Bon Appetit recipe circa 2004, this pasta recipe has been on regular rotation in my kitchen ever since.
Looking for an aperitif to enjoy before this dish? I recommend an alpine Negroni.
Ingredients for Penne with Tomato Cream Sauce
- penne pasta
- bacon or pancetta
- extra virgin olive oil
- garlic
- diced or finely chopped tomatoes in juice
- dry white wine
- heavy whipping cream
- fresh basil
- kosher salt and fresh ground black pepper
See recipe card for quantities.
Instructions
Cook the bacon or pancetta in a large skillet or braiser over medium-low heat until crisp, about 10 minutes. Using a slotted spoon, transfer to a plate.
Add the olive oil and chopped garlic to the drippings in the pan and sauté for about 30 seconds.
Add the wine, tomatoes along with their juice, and heavy whipping cream to the pan.
Stir gently to combine.
Bring the sauce to a boil. Then reduce the heat to a simmer and cook until the sauce is thickened and slightly reduced, about 10 to 15 minutes.
In the meantime, prepare the pasta according to package instructions, making sure to drain when it is cooked al dente.
When the sauce is done simmering, season to taste with salt and pepper. Then add about half of the basil.
Add the pasta to the sauce and stir to coat.
Let the mixture rest over low heat for a few minutes, stirring occasionally, to allow the pasta to soak up some of the sauce.
To serve, sprinkle the crispy bacon or pancetta over the top and garnish with the remaining chopped basil.
Hint: If fresh basil is not available, you can certainly substitute dried. The dish won't be the same, but it will still be very tasty. If using dried basil, I recommend starting with about a tablespoon, giving the sauce a taste, and then adding more if desired.
Equipment
I prefer to prepare this dish in a 3.5 quart Le Creuset braiser, since it makes a really lovely presentation from stove to table. But a 3 quart sauté pan also works just fine. When choosing a pan for this recipe, the key is simply to make sure it is large enough in capacity to accommodate a pound of cooked pasta on top of the sauce.
Storage
Leftover penne with tomato cream sauce will keep in the refrigerator for up to 3 days. The easiest way to reheat this pasta is simply in the microwave, but the pasta won't be quite as saucy as the first time around when using this method. If you anticipate having leftovers, and cleverly remember to reserve some pasta cooking water during initial preparation, then the best way to reheat this dish is slowly over the stove with a bit of reserved pasta water to loosen the sauce.
Related
Looking for more pasta recipes? Try these:
📖 Recipe
Penne with Tomato Cream Sauce
Equipment
- 3.5 quart braiser or 3 quart sauté pan
Ingredients
- 1 pound penne pasta
- 3 ounces bacon or pancetta cut into small pieces
- 1 tablespoon olive oil
- 3 cloves garlic finely chopped
- 26 to 28 ounces diced or finely chopped tomatoes in juice
- ½ cup dry white wine
- ½ cup heavy whipping cream
- ⅔ cup fresh basil
- kosher salt
- fresh ground black pepper
Instructions
- Cook the bacon or pancetta in a large skillet or braiser over medium-low heat until crisp, about 10 minutes. Using a slotted spoon, transfer to a plate.
- Add the olive oil and chopped garlic to the drippings in the pan and sauté for about 30 seconds.
- Add the wine, tomatoes along with their juice, and heavy whipping cream to the pan. Stir gently to combine.
- Bring the sauce to a boil. Then reduce the heat to a simmer and cook until the sauce is thickened and slightly reduced, about 10 to 15 minutes.
- In the meantime, prepare the pasta according to package instructions, making sure to drain when it is cooked al dente.
- When the sauce is done simmering, season to taste with salt and pepper. Then add about half of the basil.
- Add the pasta to the sauce and stir to coat. Let the mixture rest over low heat for a few minutes, stirring occasionally, to allow the pasta to soak up some of the sauce.
- To serve, sprinkle the crispy bacon or pancetta over the top and garnish with the remaining chopped basil.
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