Best 5 Creamy Tomato Penne Pasta Recipes

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Indulge in a culinary delight with our creamy tomato penne pasta, a harmonious blend of rich flavors and textures. This delectable dish features succulent shrimp, tender chicken, and hearty mushrooms, all enveloped in a luscious tomato cream sauce. Accompany your pasta with a refreshing side of garlic bread, perfect for soaking up every drop of that creamy goodness. And for a vegetarian alternative, we offer a meatless version of the pasta, equally tantalizing with its medley of roasted vegetables. So, prepare to embark on a taste bud journey with our creamy tomato penne pasta recipes, designed to satisfy every palate.

Let's cook with our recipes!

FAST CREAMY TOMATO PENNE



Fast Creamy Tomato Penne image

Great quick dish for working parents or anyone who is pressed for time. A family favorite.

Provided by TRANSMONICON

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package penne pasta
2 tablespoons butter
¼ large white onion, chopped
½ large green bell pepper, finely chopped
1 pound ground pork
1 (16 ounce) jar spaghetti sauce
1 cup sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a large heavy skillet over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Add ground pork, and cook until evenly brown. Drain excess fat.
  • In a large pot, heat spaghetti sauce until bubbling. Stir in pork mixture, pasta and sour cream. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 913.2 calories, Carbohydrate 101.2 g, Cholesterol 116.4 mg, Fat 39.7 g, Fiber 7.2 g, Protein 39.2 g, SaturatedFat 18.6 g, Sodium 594.5 mg, Sugar 14.6 g

PENNE PASTA WITH CREAMY TOMATO AND MEAT SAUCE



Penne Pasta With Creamy Tomato and Meat Sauce image

This creamy pasta dish is made with a ground beef and tomato based sauce with milk. Use penne pasta or ziti in this easy, delicious dish.

Provided by Diana Rattray

Categories     Entree     Pasta

Time 1h

Yield 6

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 small carrot (peeled and finely shredded)
1 rib celery (finely chopped)
1/4 cup water
8 ounces lean ground beef (or more for a meatier sauce)
1 small clove garlic (crushed and minced)
1/4 cup dry white wine
1 tablespoon all-purpose flour
1/3 cup tomato paste
1 1/2 cups milk, divided
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil
12 ounces penne pasta (or ziti)
3 tablespoons grated Parmesan cheese (plus more for serving)

Steps:

  • In a large skillet or saute pan, heat oil over medium heat. Add the onion and cook, frequently stirring, until softened. Stir in shredded carrot, chopped celery, and 1/4 cup water; cook until vegetables are tender and liquid has evaporated, about 5 minutes longer.
  • Add the ground beef to the vegetables and cook ​ until it has browned and is no longer pink, or about 4 minutes. Add garlic and cook for 1 minute longer, stirring constantly.
  • Add the wine and cook until the liquid has evaporated about 5 minutes.
  • Stir in the flour and cook, stirring, for 2 minutes. Add the tomato paste, 1/2 cup of milk, salt, pepper, and oregano. Reduce heat and simmer, frequently stirring, until the milk has been absorbed.
  • Continue cooking until the sauce has thickened, gradually adding the remaining 1 cup of milk. Cook over low heat for about 15 to 20 minutes longer.
  • Meanwhile, cook penne pasta in a large pot of boiling salted water following the package directions until just tender; drain well.
  • Transfer sauce to a large serving bowl. Add the penne pasta and Parmesan cheese; toss penne pasta gently. Sprinkle some extra Parmesan cheese over the bowl of pasta and serve more at the table.

Nutrition Facts : Calories 280 kcal, Carbohydrate 29 g, Cholesterol 41 mg, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, Sodium 402 mg, Sugar 7 g, Fat 9 g, ServingSize 4-6 Bowls (4-6 Servings), UnsaturatedFat 0 g

CREAMY TOMATO SHRIMP WITH PENNE



Creamy Tomato Shrimp with Penne image

This creamy pasta dish looks and tastes like it's meant for festive occasions but only takes 20 minutes to make. As Cassie says, "People love this entree's flavor and think it's complicated, but jarred sauces make it so fast." Cassie Conrad - Prescott Valley, AZ

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1-1/2 cups spaghetti sauce
1 carton (10 ounces) refrigerated Alfredo sauce
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 608 calories, Fat 38g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1535mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.

PENNE WITH TOMATO-CREAM SAUCE



Penne With Tomato-Cream Sauce image

This dish is sinfully good, and its known to have powers that make you crave it while you sleep. LOL, so enjoy! Mmmm!

Provided by Little Italy

Categories     Penne

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 medium garlic cloves
5 tablespoons olive oil
2 (28 ounce) cans whole tomatoes
salt and pepper
1/2-1 teaspoon red chili pepper flakes
450 g dry penne pasta
15 sprigs parsley (Leaves only)
2 tablespoons grain alcohol or 2 tablespoons vodka
1 cup heavy cream

Steps:

  • Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
  • Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
  • Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.

Nutrition Facts : Calories 765.6, Fat 41.8, SaturatedFat 16.5, Cholesterol 81.5, Sodium 52.8, Carbohydrate 92.5, Fiber 15.6, Sugar 11.4, Protein 12.1

PENNE AL BAFFO (CREAMY TOMATO-HAM PASTA)



Penne al Baffo (Creamy Tomato-Ham Pasta) image

"Al Baffo" is said to be the abbreviated version of an Italian expression "da leccarsi i baffi," which translates to "it is so good you'll lick your whiskers," because the sauce is abundant, thick and creamy. Tomato, ham and cream come together in this simple pasta sauce to form a comforting and easy weeknight meal. Cooked ham (as Italians call it, "prosciutto cotto"), is a hearty addition, as it provides texture and necessary salt. This recipe calls for deli ham, but you can substitute prosciutto or even pancetta if the mood strikes. An extra shower of Parmigiano before serving is a must for this filling meal.

Provided by Anna Francese Gass

Categories     dinner, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Salt
3 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, thinly sliced
1 teaspoon red-pepper flakes
8 ounces sliced deli ham, cut into little squares
1 (28-ounce) can tomato passata (purée)
1 pound penne
3/4 cup heavy cream
1/2 cup grated Parmigiano-Reggiano, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.
  • Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.
  • While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.
  • Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.

Tips:

  • Choose the right tomatoes: Use ripe, flavorful tomatoes for the best flavor. Roma tomatoes are a good choice because they are less watery and have a sweeter taste.
  • Roast the tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. You can roast them whole or halved, but make sure to remove the seeds first.
  • Use a quality stock: The stock you use will make a big difference in the flavor of the sauce. Use a homemade stock if you have it, or a good quality store-bought stock.
  • Don't overcook the pasta: Cook the pasta al dente, so that it still has a slight bite to it.
  • Add some fresh herbs: Fresh basil or parsley will add a nice pop of flavor to the dish.

Conclusion:

This creamy tomato penne pasta is a delicious and easy-to-make weeknight meal. The roasted tomatoes give the sauce a rich, flavorful taste, and the creamy sauce is the perfect complement to the pasta. You can easily customize this dish to your liking by adding different vegetables, proteins, or cheeses.

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