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Penne with Triple Tomato Sauce

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F&W’s Melissa Rubel uses tomatoes in three forms—fresh, sun-dried and paste—for her thick and creamy, deeply tomatoey sauce.

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Penne with Triple Tomato Sauce

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(464 people have added this recipe to their favorites.)
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Penne with Triple Tomato Sauce

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Penne with Triple Tomato Sauce

Excellent for a really simple recipe. It can easily be doctored up too. I added some more tomatoes to lighten up the sauce. To spice it up I added red pepper flakes,as well as diced red onion. I added some squid on top and am going to try it with shrimp and sweet Italian sausage the next few times I want a quick and simple meal.

Posted by: kcurry1114 on December 13, 2009

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This is wonderful. However, I recommend doubling the sauce recipe, and add some red pepper flakes at will. Perhaps some anchovy paste or an anchovy fillet. It has such a richness to it, probably from the olive oil and the oils in the marinated sundried tomatoes, that you would swear it had a substantial amount of cream in it. But, no.

Posted by: jperes422 on November 17, 2009

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I agree that this recipe is a good place to start. I think next time I will roast the garlic if time permits. I like it with cayenne and a little sugar.

Posted by: daveybb on October 3, 2009

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