This pasta dish delivers restaurant-quality results in under 30 minutes, perfect for busy weeknights when time is tight but flavor can’t be compromised.
I developed this recipe with Rachael Ray’s signature approach—simple ingredients, bold flavors, and minimal cleanup. The key is layering ingredients strategically so every bite bursts with taste.
You’ll get al dente pasta coated in a rich, savory sauce with just the right amount of heat. It’s the kind of meal that satisfies without weighing you down.
Ideal for feeding families or meal prepping for the week. Here’s how to make it happen.
Ingredients for Rachael Ray Pasta Recipe Today
Restaurant-quality pasta starts with these carefully selected, bold-flavored ingredients for quick weeknight cooking.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Rigatoni or fusilli work too |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | Divided for cooking and finishing |
| Garlic Cloves 🧄 | 4 cloves | Thinly sliced for even flavor |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for desired heat level |
| Canned Crushed Tomatoes 🍅 | 1 can | 28 oz can, San Marzano preferred |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Dried Oregano 🌿 | 1 tsp | Mediterranean oregano ideal |
| Dried Basil 🍃 | 1 tsp | Or 1 tbsp fresh chopped |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind for texture |
| Heavy Cream 🥛 | ½ cup | Or half-and-half for lighter version |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from wedge |
| Fresh Basil Leaves 🌿 | ¼ cup | Torn for garnish |
| Reserved Pasta Water 💧 | ½ cup | Starchy for sauce consistency |
The tomatoes are non-negotiable for that restaurant-quality depth—San Marzano canned crushed tomatoes are the gold standard at any Whole Foods or Eataly. Pasta shape matters too: penne’s ridges catch sauce beautifully, though fusilli or rigatoni work in a pinch. For the cheese, Parmigiano-Reggiano wedge grated fresh makes all the difference over pre-shredded.
No heavy cream? Half-and-half or even whole milk works (slightly less rich). Swap fresh basil for dried at one-third the amount. Out of red pepper flakes? A pinch of cayenne delivers similar heat. The garlic can be minced instead of sliced, but don’t skip it—it’s doing double duty as both aromatic and flavor base.
Sauce tastes even better the next day as flavors meld. Stores in the fridge for 3-4 days or freezes for 2 months. Pasta water’s starch content degrades after 30 minutes, so reserve it fresh right before combining with sauce.
Why You’ll Love This Recipe
- 20-Minute Dinner: Honestly, I can start boiling the penne and have the garlic sizzling in olive oil before the pasta’s even done.
- Garlicky Heat: The crushed tomatoes soak up the garlic and red pepper flakes, making every bite punchy and comforting.
- Feeds Everyone: Between us, this stretches easily—add extra penne and tomatoes, and it’s a crowd-pleaser for weeknights or potlucks.
Step-by-Step Instructions for Creamy Penne with Crushed Tomatoes
This streamlined method delivers restaurant-quality results with minimal active cooking time.
Step 1: Cook Penne to Al Dente Perfection
Bring a large pot of generously salted water to a rolling boil. Add the 12 oz Penne Pasta and cook according to package directions minus 1 minute for al dente texture. You’ll finish cooking it in the sauce later for maximum flavor absorption.
Stir occasionally to prevent sticking and begin testing for doneness at the 9-minute mark. The pasta should offer slight resistance when bitten, with a tiny white core visible in the center. Reserve exactly 0.5 cup of the starchy pasta water before draining.
Step 2: Build the Aromatic Foundation
While the pasta cooks, heat 2 tbsp Extra-Virgin Olive Oil in a large skillet over medium heat. Add the 4 cloves Garlic Cloves, thinly sliced, and 0.5 tsp Red Pepper Flakes. Sauté for 45-60 seconds until the garlic becomes fragant and pale golden—not browned.
Immediately stir in the 2 tbsp Tomato Paste, 1 tsp Dried Oregano, and 1 tsp Dried Basil. Cook for another 1 minute, stirring constantly. This step develops the deep, concentrated tomato flavor that defines the dish.
Step 3: Create the Creamy Tomato Sauce
Pour in the 1 can Canned Crushed Tomatoes and stir to combine. Season with 1.5 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. Reduce heat to medium-low and let simmer for 5 minutes.
Add the 0.5 cup Heavy Cream and stir until fully incorporated. The sauce should thicken slightly and develop a velvety texture. Taste and adjust seasoning if needed, though the Parmesan will add saltiness later.
Step 4: Combine and Finish with Parmesan
Add the drained pasta to the skillet with the sauce. Toss vigorously to coat every piece, adding 0.5 cup Reserved Pasta Water 1-2 tablespoons at a time until the sauce clings beautifully to the pasta. The starchy water helps emulsify the sauce for that signature creamy texture.
Remove from heat and stir in 0.5 cup Parmesan Cheese until melted and glossy. The residual heat will be just enough to create a smooth, cohesive sauce without curdling the dairy.
Step 5: Garnish and Serve Immediately
Transfer to serving bowls and garnish with the 0.25 cup Fresh Basil Leaves, torn into bite-sized pieces. Drizzle with the remaining 1 tbsp Extra-Virgin Olive Oil for a finishing touch of brightness and richness.
Serve immediately while hot. The sauce will thicken slightly as it cools, so this dish is best enjoyed fresh from the stove. The combination of creamy, tangy, and spicy elements creates a perfectly balanced weeknight meal.
Pro Tips For Making Rachael Ray Pasta Recipe Today
- Reserve Pasta Water: Scoop out 1 cup of the starchy pasta water before draining—it’s the glue that helps the sauce cling to the penne. I learned this the hard way after my first few batches turned out dry.
- Sizzle the Garlic: Cook the garlic in the olive oil over medium-low heat until it’s just golden, about 2 minutes. Burnt garlic turns bitter, and after ruining a pot, I finally got the timing right.
- Bloom the Pepper: Add the red pepper flakes to the hot oil for 30 seconds before the tomatoes go in. Sounds weird, but it works to wake up their flavor without overpowering the dish.
- Crush the Tomatoes: Use your hands to break up the canned tomatoes before adding them—they’ll cook down faster and give you a chunkier texture. My grandmother swore by this, and she was right.
Essential Equipment for Great rachael ray pasta recipe today
Must-Have Pot
A large 5-6 quart pot is essential for cooking the 12 oz Penne Pasta. I use a Cuisinart Multi-Clad Pro because it heats evenly and has enough capacity for the pasta to move freely. Avoid small pots that cause sticking.
Skillet Selection
For the sauce, a 12-inch skillet with high sides gives you room to toss the pasta later. My go-to is a Lodge cast iron for its heat retention, but any heavy-bottomed skillet prevents hot spots. Nonstick works too for easier cleanup.
Wooden Spoon
A sturdy wooden spoon is perfect for stirring the sauce without scratching your cookware. I keep one dedicated to tomato-based sauces to avoid flavor transfer. The flat edge also helps scrape up browned bits from the pan bottom.
Microplane Grater
Freshly grated Parmesan Cheese melts better than pre-shredded. A Microplane creates fine, fluffy shreds that incorporate seamlessly into the sauce. I’ve had mine for 10 years and it still works like new. 💪
Colander
Draining pasta requires a large colander that fits over your sink. I prefer stainless steel over plastic for durability. Shake gently to remove excess water but don’t rinse—the starch helps the sauce cling.
Measuring Tools
Accurate measurements matter for this recipe’s balance. Keep dry measuring cups for pasta and liquid measures for oils and water. A 1 tbsp cookie scoop makes portioning tomato paste mess-free. ✨
Nutrition Facts
Frequently Asked Questions
Can I use a different pasta shape?
Try rigatoni or fusilli—they hold sauce just as well as penne.
How do I make it less spicy?
Reduce or omit the red pepper flakes. The dish will still be flavorful without the heat.
Can I substitute half-and-half for heavy cream?
Yes, it works perfectly for a lighter version. The sauce may be slightly less rich but still delicious.
How long will leftovers keep?
Store in an airtight container in the fridge for 3-4 days. Reheat gently with a splash of water.
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