Penna Alla Rocca
Experience the comforting and vibrant flavors of Penna Alla Rocca, a creamy tomato-based pasta dish that’s brimming with Italian-inspired flair. This recipe combines tender penne pasta with a luscious sauce crafted from crushed tomatoes, garlic, and a subtle kick of red pepper flakes, all enriched by velvety heavy cream and freshly grated Parmesan cheese. The finishing touch of aromatic fresh basil adds a burst of herbal freshness, making every bite irresistibly satisfying. Ready in just 30 minutes, this easy yet elegant dish is perfect for busy weeknights or cozy dinner gatherings. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a restaurant-worthy meal right at home. Perfectly simple, undeniably delicious!
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Recipe Information
Ingredients
- 400 g penne pasta
- 2 tbsp olive oil
- 3 pieces garlic cloves, minced
- 0.5 tsp crushed red pepper flakes
- 400 g canned crushed tomatoes
- 100 ml heavy cream
- 50 g grated Parmesan cheese
- 10 pieces fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the crushed red pepper flakes, then add the canned crushed tomatoes. Cook for 5 minutes, stirring occasionally, to let the flavors meld.
Reduce the heat to low and slowly stir in the heavy cream. Let the sauce simmer for another 3-4 minutes until slightly thickened.
Add the grated Parmesan cheese, salt, and black pepper to the sauce. Stir until the cheese has melted and the sauce is smooth.
Toss the cooked penne pasta into the skillet, stirring to coat it evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.
Remove the skillet from the heat and stir in the chopped fresh basil. Taste and adjust the seasoning if necessary.
Serve the Penna Alla Rocca immediately, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 16.7 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2199 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
