Table of Contents

• 1. Penne Alla Vodka
• 2. Chicken Penne Alfredo
• 3. Penne Arrabbiata
• 4. Baked Penne with Sausage
• 5. Penne Bolognese
• 6. Creamy Sun-Dried Tomato Penne
• 7. Penne Primavera
• 8. Cajun Chicken Penne
• 9. Penne with Broccoli and Garlic
• 10. Shrimp Scampi Penne
• 11. Penne alla Puttanesca
• 12. Spinach and Ricotta Penne
• 13. Penne with Italian Sausage and Peppers
• 14. Creamy Mushroom Penne
• 15. Penne with Pesto and Cherry Tomatoes
• 16. BBQ Chicken Penne
• 17. Penne with Roasted Vegetables

This is the pasta dish that turns heads at every dinner table, with its signature pink sauce and rich, velvety texture. A splash of vodka helps release flavors from the tomatoes that oil and water alone can’t unlock.

Cream mellows out the acidity of the tomatoes, creating a sauce that’s tangy, creamy, and just a little indulgent. It’s a restaurant favorite that’s surprisingly simple to make at home.

Ingredients

• 1 lb penne pasta
• 1 can crushed tomatoes
• 1/4 cup vodka
• 3/4 cup heavy cream
• 1/2 cup grated parmesan
• 4 cloves garlic, minced
• Fresh basil, torn
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain, reserving 1/2 cup pasta water.
2. Sauté garlic in olive oil, then add crushed tomatoes and vodka, simmering for 10 minutes.
3. Stir in heavy cream and parmesan until smooth.
4. Toss the pasta through the sauce, adding pasta water as needed, and top with fresh basil.

This is the pasta you make when you want classic alfredo flavor with a little extra protein to round out the meal. Grilled chicken over creamy penne is a combination that never gets old.

The parmesan sauce clings to every ridge of the penne, while sliced chicken makes it hearty enough to stand on its own. It’s simple, comforting, and always a hit.

Ingredients

• 1 lb penne pasta
• 2 chicken breasts, grilled and sliced
• 1 cup heavy cream
• 1 cup grated parmesan
• 1/2 cup butter
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Melt butter in a saucepan, sauté garlic, then pour in heavy cream and simmer gently.
3. Whisk in parmesan until smooth.
4. Toss the pasta through the sauce, top with sliced chicken, and season to taste.

For those who like a little heat, this fiery tomato sauce delivers bold, punchy flavor in every bite. It’s a simple dish that relies on just a handful of ingredients to pack a serious punch.

Red pepper flakes bring the spice while garlic and olive oil round out the sauce’s depth. It’s a dish that proves simplicity and bold flavor aren’t mutually exclusive.

Ingredients

• 1 lb penne pasta
• 1 can crushed tomatoes
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/4 cup olive oil
• Fresh parsley, chopped
• Salt to taste

Instructions

1. Cook penne until al dente, then drain, reserving 1/4 cup pasta water.
2. Heat olive oil and sauté garlic and red pepper flakes until fragrant.
3. Add crushed tomatoes and simmer for 15 minutes.
4. Toss the pasta through the sauce, adding pasta water as needed, and top with parsley.

This is the dish to make for a crowd or when you want leftovers ready to go. Crumbled Italian sausage and penne bake together in marinara sauce until bubbly and golden with melted mozzarella.

It’s the kind of dinner that fills the kitchen with a comforting aroma while it bakes, and it always disappears fast once it hits the table. Simple to assemble, even easier to love.

Ingredients

• 1 lb penne pasta
• 1 lb Italian sausage
• 1 jar marinara sauce
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 onion, diced
• Salt and pepper to taste

Instructions

1. Cook penne until just shy of al dente, then drain and set aside.
2. Brown the sausage with onion, crumbling as it cooks, then stir in marinara sauce.
3. Combine the pasta and sauce in a baking dish, top with mozzarella and parmesan.
4. Bake at 375°F for 20 to 25 minutes until bubbly and golden.

A rich, meaty tomato sauce simmers low and slow to develop deep, comforting flavor in this classic Italian dish. It’s the kind of sauce that tastes even better the longer it cooks.

Penne’s ridges are perfect for catching every bit of that hearty bolognese, making sure no drop of sauce goes to waste. It’s a dish that feels like a warm hug on a cold night.

Ingredients

• 1 lb penne pasta
• 1 lb ground beef
• 1 can crushed tomatoes
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1/2 cup grated parmesan
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Brown the ground beef with onion, carrots, and garlic in olive oil.
3. Stir in crushed tomatoes and simmer for at least 30 minutes.
4. Toss the pasta through the sauce and top with parmesan before serving.

Sun-dried tomatoes bring a concentrated, slightly sweet tang that regular tomatoes can’t match, making this pasta feel a bit more special than the everyday version. It’s a great option for a dinner party side.

The creamy parmesan sauce coats every piece of penne, while fresh basil keeps things tasting bright rather than heavy. It’s rich, but not overly so.

Ingredients

• 1 lb penne pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• Fresh basil, torn
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain, reserving 1/2 cup pasta water.
2. Sauté garlic and sun-dried tomatoes in olive oil.
3. Stir in heavy cream and parmesan until smooth.
4. Toss the pasta through the sauce, adding pasta water as needed, and top with basil.

This is the lightest option on the list, packed with colorful sautéed vegetables that make it feel fresh even on the hottest days. It’s an easy way to clear out the produce drawer.

A light garlic and olive oil sauce lets each vegetable’s natural flavor shine through. It’s a great base recipe you can customize with whatever vegetables you have on hand.

Ingredients

• 1 lb penne pasta
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Fresh basil, torn
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Sauté garlic in olive oil, then add zucchini and bell pepper until just tender.
3. Add cherry tomatoes and cook for 2 more minutes.
4. Toss the pasta through the vegetables and finish with fresh basil.

For when you want a little heat, this Cajun chicken penne delivers bold, spicy flavor in a creamy sauce that keeps things from getting too fiery. Bell peppers add crunch and color throughout.

Blackened chicken strips bring smoky depth while the cream sauce mellows the spice just enough to keep every bite balanced. It’s a dish that wakes up a normal weeknight.

Ingredients

• 1 lb penne pasta
• 2 chicken breasts, sliced into strips
• 2 tbsp Cajun seasoning
• 1 bell pepper, sliced
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Toss chicken in Cajun seasoning, then sear in olive oil until blackened and cooked through. Set aside.
3. Sauté bell pepper in the same pan, then stir in heavy cream and parmesan.
4. Return chicken and pasta to the pan and toss to combine.

Sometimes the simplest version is the best version, and this garlicky broccoli penne proves it. It’s the one to make when you want something classic that pairs with literally anything.

The broccoli gets tender while soaking up all that garlicky olive oil flavor, and parmesan on top adds a nutty, savory finish. It’s a great side or light main dish.

Ingredients

• 1 lb penne pasta
• 3 cups broccoli florets
• 5 cloves garlic, minced
• 1/2 cup grated parmesan
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, adding broccoli for the last 3 minutes, then drain together, reserving 1/2 cup pasta water.
2. Heat olive oil in a large pan and sauté garlic over low heat until fragrant.
3. Toss the pasta and broccoli through the garlic oil, adding pasta water as needed.
4. Top with parmesan before serving.

A timeless Italian-American classic, shrimp scampi is all about garlic, butter, and a splash of white wine coming together in a light, glossy sauce. This penne version is simple, but it never goes out of style.

The shrimp cook quickly right in the buttery garlic sauce, soaking up all that flavor before being tossed with penne. A squeeze of lemon at the end brightens the whole dish.

Ingredients

• 1 lb penne pasta
• 1 lb shrimp, peeled and deveined
• 1/2 cup butter
• 1/2 cup dry white wine
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Season shrimp and sear briefly in butter until just turning pink. Set aside.
3. Sauté garlic in the same pan, deglaze with white wine, and let reduce slightly.
4. Return shrimp to the pan with lemon juice, toss with pasta, and top with parsley.

Bold and briny, this classic Italian dish gets its signature punch from olives, capers, and anchovies simmered into a rich tomato sauce. It’s a dish that packs serious flavor from pantry staples.

The anchovies melt into the sauce, adding a savory depth without any fishy flavor, while olives and capers bring salty bursts throughout. It’s a dish that proves bold doesn’t mean complicated.

Ingredients

• 1 lb penne pasta
• 1 can crushed tomatoes
• 1/2 cup black olives, sliced
• 3 tbsp capers
• 4 anchovy fillets
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Fresh parsley, chopped

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Heat olive oil and sauté garlic and anchovies until the anchovies dissolve.
3. Add crushed tomatoes, olives, and capers, then simmer for 15 minutes.
4. Toss the pasta through the sauce and top with fresh parsley.

Creamy ricotta and wilted spinach come together in this simple, comforting pasta dish that feels a little indulgent without much effort. It’s a great way to work more greens into dinner.

The ricotta melts into a light, creamy coating for the penne, while black pepper adds just enough bite to keep things interesting. It’s comfort food with a lighter touch.

Ingredients

• 1 lb penne pasta
• 3 cups fresh spinach
• 1 cup ricotta cheese
• 3 cloves garlic, minced
• 1/2 cup grated parmesan
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain, reserving 1/2 cup pasta water.
2. Sauté garlic in olive oil, then add spinach until wilted.
3. Remove from heat and stir in ricotta and parmesan.
4. Toss the pasta through the sauce, adding pasta water as needed.

Sliced Italian sausage brings hearty, savory flavor to this simple pasta dish, while bell peppers add sweetness and color throughout. It’s a satisfying dinner that comes together in one pan.

The peppers soften just enough to bring out their natural sweetness, balancing the richness of the sausage in every bite. Penne’s ridges hold onto the light tomato sauce perfectly.

Ingredients

• 1 lb penne pasta
• 1 lb Italian sausage, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 can crushed tomatoes
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Brown the sausage in olive oil until cooked through, then set aside.
3. Sauté peppers and onion until softened, then add garlic.
4. Stir in crushed tomatoes and sausage, simmer for 10 minutes, then toss with pasta.

Earthy sautéed mushrooms bring deep, savory flavor to this creamy penne, making it feel hearty enough for a cold night in. It’s the kind of dish that tastes like it simmered for hours.

A garlicky cream sauce ties everything together while fresh thyme adds a subtle herbal note. Penne’s ridges catch every bit of sauce and mushroom in each bite.

Ingredients

• 1 lb penne pasta
• 16 oz mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• Fresh thyme leaves
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Sauté mushrooms in olive oil until golden brown.
3. Add garlic, then stir in heavy cream and parmesan.
4. Toss the pasta through the sauce and top with fresh thyme.

Vibrant basil pesto coats every piece of penne in this fresh, herby dish that comes together in almost no time. It’s a great way to use up a jar of good pesto or a batch made from scratch.

Cherry tomatoes and pine nuts add pops of sweetness and crunch, keeping every bite interesting. It’s just as good served cold the next day for a quick lunch.

Ingredients

• 1 lb penne pasta
• 1/2 cup basil pesto
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/4 cup grated parmesan
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain, reserving 1/4 cup pasta water.
2. Toss the warm pasta with pesto and a splash of pasta water until evenly coated.
3. Fold in cherry tomatoes.
4. Top with toasted pine nuts and parmesan before serving.

This one brings smoky, tangy barbecue flavor to a creamy pasta dish, giving weeknight dinner a fun twist. It’s a great way to switch things up when the usual pasta night feels repetitive.

Shredded BBQ chicken tossed with penne in a smoky barbecue cream sauce is a combination that’s hard to resist. Green onions on top add a fresh, mild bite.

Ingredients

• 1 lb penne pasta
• 2 cups cooked chicken, shredded
• 3/4 cup BBQ sauce
• 3/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Green onions, sliced
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Toss shredded chicken with BBQ sauce until well coated.
3. In a pan, warm the heavy cream and stir in cheddar until melted.
4. Toss the pasta and BBQ chicken through the sauce and top with green onions.

Roasting brings out the natural sweetness in zucchini, bell peppers, and red onion, giving this pasta dish deep, caramelized flavor. It’s an easy way to use up whatever vegetables are in the fridge.

A light olive oil dressing lets the roasted vegetables shine without weighing down the dish. Parmesan on top adds a nutty, savory finish to every bite.

Ingredients

• 1 lb penne pasta
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 red onion, chopped
• 1/4 cup olive oil
• 1/2 cup grated parmesan
• Fresh basil, torn
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F. Toss vegetables with olive oil, salt, and pepper, then roast for 20 to 25 minutes.
2. Meanwhile, cook penne until al dente, then drain.
3. Toss the pasta with the roasted vegetables.
4. Top with parmesan and fresh basil before serving.

Shopping List

Frequently Asked Questions

Want a Full Week of Meals Planned Out for You?

Grab our Weekly Meal Plan and take the guesswork out of dinner, with easy recipes, shopping lists, and prep tips delivered straight to your inbox.