Penne al Pomodoro

Course Pasta
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes


  • Sea salt or kosher salt
  • 12 to 16 ounces penne or other short pasta shape
  • Italian Tomato Sauce see recipe
  • 1 cup finely grated Parmigiano Reggiano or other aged Italian cheese


  1. Fill a large saucepan about two-thirds full with cold water and bring to a boil. Add a small handful of salt. Add pasta and stir well. Cook until al dente, 7 to 10 minutes. Drain pasta, reserving a cup of the cooking water, and return to pan.
  2. Stir two-thirds of sauce into pasta. Cook for a few minutes, adding a little cooking water if needed for a saucy consistency. Stir in half of the cheese.
  3. Spoon pasta into shallow bowls. Top with remaining sauce and sprinkle with remaining cheese.