Creamy Roasted Tomato Garlic Penne in 20 Minutes Tips, FAQ & printable recipe

Tips for success

For the best cheese stretch, use a cheese that melts well, like kaşar, mozzarella, or provolone. Grate it yourself rather than buying pre-shredded, which often contains anti-caking agents that prevent smooth melting.

Add the cheese off the heat or over very low heat to avoid it becoming stringy or greasy. Toss the pasta vigorously to ensure the cheese is evenly distributed and melts into the sauce rather than clumping.

To get the sauce to cling to the pasta like in the video, toss the pasta in the sauce over medium heat for a minute or two. This helps the sauce reduce slightly and adhere to the noodles. If the sauce looks too thick, add a splash of the pasta cooking water — the starch helps emulsify the sauce and makes it silkier. Taste before serving and adjust the seasonings one last time.

Variations

• Spicy Arrabbiata Twist: Add 1/2 teaspoon of red pepper flakes with the garlic and use 1/4 cup of tomato paste along with the tomatoes. Finish with a drizzle of chili oil for extra heat.
• Creamy Pesto Penne: Replace the basil with 2 tablespoons of pesto stirred in at the end. Use a blend of mozzarella and parmesan for a nutty, herbaceous flavor.
• Roasted Red Pepper Sauce: Add 1 roasted red pepper (from a jar, drained) with the tomatoes and crush it together. This adds sweetness and a smoky depth.
• Cheesy Baked Penne: After tossing with cheese, transfer to a baking dish, top with extra cheese, and broil for 2-3 minutes until golden and bubbly.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or water.

Freezer

The sauce (without pasta) can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat pasta in a skillet over medium-low heat with a splash of cream or water, stirring until hot. Microwave in 30-second bursts, stirring in between.

Leftover creamy tomato penne can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so when reheating, add a splash of milk, cream, or water to loosen it.

Reheat gently on the stovetop over low heat, stirring often, or in the microwave in 30-second bursts. The pasta may absorb some sauce, so the texture will be slightly less creamy but still delicious.

The sauce can be made ahead and refrigerated for up to 2 days. Cook the tomatoes and garlic, add the cream and seasonings, and let cool completely before storing. When ready to serve, reheat the sauce in a skillet, add freshly boiled pasta and cheese, and toss.

This makes weeknight dinners even quicker. The pasta is best cooked fresh, but you can also cook it a day ahead and toss with a little olive oil to prevent sticking.

Serving ideas

Serve this creamy penne as a main dish with a crisp green salad dressed with lemon vinaigrette. It's also wonderful with garlic bread or a simple side of sautéed spinach.

For a more decadent meal, top each serving with extra grated cheese and a sprinkle of chili flakes. A glass of dry white wine, like Pinot Grigio or Sauvignon Blanc, pairs beautifully with the creamy tomato sauce.

This pasta is also great for feeding a crowd — simply double the recipe and use a large pot or Dutch oven. Set out bowls of extra cheese, chili flakes, and fresh basil so everyone can customize their plate. Leftovers make a satisfying lunch the next day, though the sauce will thicken; thin it with a splash of milk or water when reheating.

Frequently asked questions

Recipe card

Creamy Roasted Tomato Garlic Penne in 20 Minutes

Prep 5 minCook 15 minTotal 20 minServes 4

Ingredients

• 5 tbsp olive oil
• 4 ripe tomatoes, tops removed
• 3 cloves garlic, peeled
• 1/2 cup heavy cream
• Fine sea salt, to taste
• Black pepper, to taste
• Chili flakes, to taste
• Fresh basil, chopped, to taste
• 250 g penne pasta, boiled al dente
• 1 cup shredded kaşar cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the whole tomatoes, tops removed, and the garlic cloves. Cook, turning occasionally, until the skins blister and soften, about 5 to 7 minutes. Use a spatula to crush the tomatoes and garlic into a rustic sauce.
2. Pour in the heavy cream and stir to combine. Season with fine sea salt, black pepper, and chili flakes to taste. Add the chopped fresh basil and stir until the sauce turns a luscious pink color and is gently bubbling.
3. Add the boiled al dente penne pasta to the bubbling sauce. Sprinkle in the shredded kaşar cheese. Toss everything with tongs until every noodle is glossy and coated with the creamy sauce and the cheese is fully melted.
4. Lift a forkful of the saucy penne to check the cheese stretch, then portion the pasta onto warm plates. Garnish with extra fresh basil or chili flakes if desired, and serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

18 g

Carbohydrates

65 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.