20 Delicious Penne Pasta Recipes for Every Occasion

Penne pasta is the ultimate canvas for creativity in the kitchen, offering endless possibilities for quick weeknight dinners, cozy comfort food, and seasonal delights. Whether you’re craving something cheesy, spicy, or loaded with veggies, we’ve got you covered with 20 mouthwatering recipes that’ll make every meal special. Dive into our roundup and discover your next favorite dish that’s sure to impress at any table!

Creamy Garlic Parmesan Penne Pasta

Get ready to indulge in a bowl of Creamy Garlic Parmesan Penne Pasta that’s rich, flavorful, and surprisingly simple to whip up on a busy weeknight.

Ingredients

• 8 oz penne pasta
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Cook for 2 minutes to slightly thicken the sauce.
4. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Season with salt, black pepper, and red pepper flakes if using.
5. Add the cooked penne pasta to the skillet, tossing to coat evenly in the creamy garlic Parmesan sauce. Cook for an additional 1-2 minutes until everything is heated through.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the velvety sauce that clings to every noodle, offering a perfect balance of garlicky sharpness and Parmesan richness.

Tip: For an extra flavor boost, reserve a cup of pasta water before draining. If the sauce thickens too much, a splash of pasta water can loosen it up beautifully.

Spicy Arrabbiata Penne Pasta

Spice up your pasta night with this fiery Spicy Arrabbiata Penne, a dish that packs a punch with its bold flavors and simple preparation.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 can (14.5 oz) crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Pour in the crushed tomatoes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
4. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. Stir in the fresh basil.
5. Serve hot, garnished with grated Parmesan cheese.

The secret to this dish’s depth of flavor lies in the slow simmering of the tomatoes with garlic and red pepper flakes, creating a sauce that’s both spicy and rich.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes to the sauce.

Penne alla Vodka with Fresh Basil

There’s something irresistibly comforting about a creamy Penne alla Vodka, especially when it’s topped with fresh basil for that perfect herby finish.

Ingredients

• 1 pound penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup vodka
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Pour in the vodka and simmer for 3 minutes to cook off the alcohol. Stir in the crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
4. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, salt, and black pepper. Cook for another 2 minutes until the sauce is creamy and well combined.
5. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. Garnish with fresh basil before serving.

The vodka not only adds a subtle kick but also helps to emulsify the sauce, giving it that luxuriously smooth texture that clings to every noodle.

Tip: For an extra layer of flavor, toast the penne lightly in the skillet before adding the sauce.

Sun-Dried Tomato and Spinach Penne Pasta

Bring a taste of the Mediterranean to your table with this vibrant Sun-Dried Tomato and Spinach Penne Pasta, a dish that’s as nutritious as it is delicious.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally.
4. Toss in the fresh spinach, salt, black pepper, and red pepper flakes. Cook until the spinach is wilted, about 2 minutes.
5. Add the cooked penne pasta to the skillet and toss everything together until well combined. Sprinkle with grated Parmesan cheese before serving.

The sun-dried tomatoes add a sweet and tangy depth to the dish, perfectly complemented by the freshness of the spinach and the sharpness of the Parmesan.

Tip: For an extra layer of flavor, reserve a little pasta water to add to the skillet when combining the ingredients—it helps the sauce cling to the pasta beautifully.

Penne with Roasted Red Pepper Sauce

Dive into the vibrant flavors of this Penne with Roasted Red Pepper Sauce, a dish that brings a sweet and smoky twist to your pasta night.

Ingredients

• 12 oz penne pasta
• 2 large red bell peppers, roasted and peeled
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a blender, combine the roasted red bell peppers, olive oil, minced garlic, salt, black pepper, and crushed red pepper flakes. Blend until smooth.
3. Pour the blended sauce into a large skillet over medium heat. Stir in the heavy cream and bring to a simmer. Cook for 5 minutes, stirring occasionally.
4. Add the cooked penne to the skillet with the sauce. Toss to coat evenly. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.

The roasted red peppers lend a deep, caramelized sweetness to the sauce, while the cream and Parmesan add a luxurious richness that clings perfectly to every noodle.

Tip: For an extra smoky flavor, char the bell peppers directly over a gas flame before peeling and blending.

Chicken Alfredo Penne Pasta Bake

This Chicken Alfredo Penne Pasta Bake is the ultimate comfort food, combining creamy Alfredo sauce, tender chicken, and perfectly cooked pasta under a golden cheese crust.

Ingredients

• 8 oz penne pasta
• 2 cups cooked chicken, shredded
• 2 cups Alfredo sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Cook the penne pasta according to package instructions until al dente, then drain and return to the pot.
3. Add the shredded chicken, Alfredo sauce, garlic powder, salt, and black pepper to the pot with the pasta. Stir until everything is well combined.
4. Transfer the mixture to the prepared baking dish and sprinkle the top evenly with mozzarella and Parmesan cheeses.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

The magic of this dish lies in the crispy cheese topping that contrasts beautifully with the creamy pasta beneath. It’s a crowd-pleaser that’s as satisfying to make as it is to eat.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking time.

Mushroom and Peas Penne in White Wine Sauce

Warm up your evening with this elegant yet easy Mushroom and Peas Penne in White Wine Sauce, a dish that brings a touch of sophistication to your weeknight dinner rotation.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté for 5 minutes until they start to brown.
3. Add the garlic and frozen peas to the skillet, cooking for another 2 minutes until the garlic is fragrant.
4. Pour in the white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 3 minutes until slightly reduced.
5. Stir in the heavy cream, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 2 minutes until the sauce begins to thicken.
6. Add the cooked penne to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and parsley before serving.

The white wine sauce, with its creamy texture and subtle acidity, perfectly complements the earthy mushrooms and sweet peas, making every bite a delightful contrast of flavors.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms instead of just one variety.

Penne Pasta with Homemade Pesto

Nothing beats the fresh, vibrant flavors of homemade pesto tossed with perfectly cooked penne pasta. This dish is a quick, satisfying meal that brings a taste of Italy to your kitchen.

Ingredients

• 8 oz penne pasta
• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, make the pesto. In a food processor, combine the basil leaves, pine nuts, and garlic cloves. Pulse until finely chopped.
3. Add the grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper to the food processor. With the processor running, slowly pour in the extra virgin olive oil until the pesto is smooth and well combined.
4. Toss the cooked penne pasta with the homemade pesto until evenly coated. Serve immediately.

The magic of this dish lies in the homemade pesto—its bright, herby flavor and creamy texture elevate simple penne pasta into something special.

Tip: For an extra nutty flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

One-Pot Cheesy Penne Pasta

Dive into the ultimate comfort food with this One-Pot Cheesy Penne Pasta, a creamy, dreamy dish that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb penne pasta
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add penne pasta, chicken broth, heavy cream, salt, black pepper, and paprika to the pot. Stir to combine.
3. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
4. Remove from heat and stir in cheddar cheese until melted and smooth.

The magic of this recipe lies in the one-pot method, which not only saves on cleanup but also allows the pasta to soak up all the creamy, cheesy goodness as it cooks.

Tip: For an extra kick, add a pinch of cayenne pepper with the paprika.

Penne with Sausage and Broccoli Rabe

Looking for a hearty, flavorful pasta dish that comes together in a flash? This Penne with Sausage and Broccoli Rabe is a weeknight winner, combining spicy sausage with slightly bitter greens for a perfectly balanced meal.

Ingredients

• 12 oz penne pasta
• 1 lb Italian sausage, casings removed
• 1 bunch broccoli rabe, trimmed and chopped
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant. Stir in the broccoli rabe and cook until wilted, about 3 minutes.
4. Add the cooked penne to the skillet along with the reserved pasta water. Toss everything together and cook for another 2 minutes until the sauce slightly thickens.
5. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to taste.

The magic of this dish lies in the way the spicy sausage and bitter greens mellow each other out, creating a depth of flavor that’s hard to resist. Serve with an extra sprinkle of Parmesan for a touch of richness.

Tip: For an extra kick, use hot Italian sausage or add more red pepper flakes to taste.

Lemon Butter Shrimp Penne Pasta

Brighten up your dinner routine with this Lemon Butter Shrimp Penne Pasta, a dish that combines succulent shrimp with a zesty lemon butter sauce for a meal that’s both refreshing and indulgent.

Ingredients

• 8 oz penne pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp grated lemon zest

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tbsp of butter. Add the shrimp, garlic, and red pepper flakes. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of butter, lemon juice, salt, and black pepper. Stir to combine and simmer for 1 minute.
4. Return the cooked pasta and shrimp to the skillet. Toss everything together until well coated in the sauce. Cook for an additional 1-2 minutes to heat through.
5. Remove from heat and stir in the chopped parsley and lemon zest.

The magic of this dish lies in the balance of tangy lemon and rich butter, creating a sauce that’s light yet deeply flavorful. It’s a perfect example of how simple ingredients can transform into something extraordinary.

Tip: For an extra burst of freshness, serve with additional lemon wedges on the side.

Penne Pasta Salad with Feta and Olives

This Penne Pasta Salad with Feta and Olives is a vibrant, flavorful dish that’s perfect for picnics, potlucks, or a light summer dinner. It’s a breeze to make and packed with Mediterranean flavors that everyone will love.

Ingredients

• 8 oz penne pasta
• 1/2 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
3. Add the cooled penne pasta, cherry tomatoes, kalamata olives, crumbled feta cheese, and red onion to the bowl with the dressing. Toss gently to combine.
4. Sprinkle with fresh parsley before serving. For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

The combination of tangy feta and briny olives with the fresh crunch of vegetables makes this pasta salad a standout. It’s a dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra burst of flavor, add a sprinkle of lemon zest over the top before serving.

Vegetable Lasagna Style Penne Pasta

Who says you can’t enjoy the comforting layers of lasagna in a quicker, penne pasta version? This Vegetable Lasagna Style Penne Pasta is a hearty, veggie-packed dish that brings all the flavors you love in a fraction of the time.

Ingredients

• 12 oz penne pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup spinach leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
4. Add the zucchini and yellow squash to the skillet, cooking for another 5 minutes until slightly tender. Stir in 1 cup spinach leaves until wilted.
5. In the baking dish, combine the cooked penne, sautéed vegetables, 2 cups marinara sauce, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning. Mix well.
6. Dollop 1 cup ricotta cheese over the pasta mixture, then sprinkle with 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese.
7. Bake at 375°F for 20 minutes, or until the cheese is bubbly and golden.

The magic of this dish lies in its layers of creamy ricotta and melted cheeses, perfectly complementing the tender vegetables and al dente penne. It’s a weeknight winner that feels anything but ordinary.

Tip: For an extra crispy top, broil the pasta for the last 2 minutes of baking.

Penne with Creamy Pumpkin Sauce

Embrace the cozy flavors of fall with this Penne with Creamy Pumpkin Sauce, a dish that marries the richness of pumpkin with the comfort of pasta in a way that’s sure to delight.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/4 cup chopped fresh sage

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Stir in the pumpkin puree, heavy cream, Parmesan cheese, salt, pepper, and nutmeg. Cook for 5 minutes, stirring constantly, until the sauce is smooth and heated through.
4. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce.
5. Garnish with chopped fresh sage before serving.

The magic of this dish lies in the velvety pumpkin sauce that clings to every noodle, offering a perfect balance of savory and sweet with a hint of earthy sage.

Tip: For an extra layer of flavor, toast the sage leaves in a bit of olive oil until crisp before chopping.

Beef and Mushroom Penne Pasta

This Beef and Mushroom Penne Pasta is a hearty, flavorful dish that combines tender beef, earthy mushrooms, and al dente pasta in a rich, savory sauce. Perfect for a cozy weeknight dinner that feels a bit special.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb ground beef
• 2 cups sliced mushrooms
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup beef broth
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes.
3. Add the mushrooms and garlic to the skillet. Cook for another 3 minutes, until the mushrooms are softened.
4. Stir in the salt, black pepper, oregano, and red pepper flakes. Cook for 1 minute to toast the spices.
5. Pour in the diced tomatoes and beef broth. Bring to a simmer and cook for 10 minutes, until the sauce has thickened slightly.
6. Add the cooked penne to the skillet, tossing to coat in the sauce. Sprinkle with Parmesan cheese and parsley before serving.

The combination of juicy beef, umami-rich mushrooms, and a slightly spicy tomato sauce makes this pasta dish irresistibly comforting. The Parmesan adds a salty, nutty finish that ties everything together beautifully.

Tip: For an extra depth of flavor, try using a mix of wild mushrooms like cremini and shiitake.

Penne Carbonara with Pancetta

There’s nothing quite like the creamy, savory delight of a well-made Penne Carbonara, especially when it’s speckled with crispy pancetta. This version keeps it classic yet approachable for any home cook.

Ingredients

• 8 oz penne pasta
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt.
4. Reduce the skillet heat to low. Quickly toss the drained pasta with the pancetta and garlic. Remove from heat and immediately stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
5. Serve immediately, garnished with extra cheese and pepper if desired.

The magic of this dish lies in the silky egg sauce that clings to every noodle, created by the heat of the pasta itself—no cream needed!

Tip: For an extra smooth sauce, temper the eggs by slowly adding a bit of the hot pasta water to them before mixing with the pasta.

Pesto Chicken Penne Pasta

Looking for a quick, flavorful weeknight dinner? This Pesto Chicken Penne Pasta combines juicy chicken, al dente pasta, and vibrant pesto for a meal that’s as easy to make as it is delicious.

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and black pepper, and cook until golden and cooked through, about 6-7 minutes.
3. Reduce the heat to low. Add the cooked pasta and pesto to the skillet with the chicken. Toss everything together until the pasta and chicken are evenly coated with the pesto.
4. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the pesto’s freshness, which clings to every nook of the penne, ensuring each bite is packed with flavor.

Tip: For an extra burst of freshness, stir in a handful of cherry tomatoes or spinach right at the end.

Penne with Eggplant and Ricotta Salata

This Penne with Eggplant and Ricotta Salata is a delightful twist on classic pasta, offering a creamy texture and a smoky depth that’s hard to resist.

Ingredients

• 8 oz penne pasta
• 1 medium eggplant, diced into 1-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup ricotta salata, crumbled
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. While the eggplant roasts, cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the roasted eggplant and cooked penne to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Remove from heat and stir in the crumbled ricotta salata and chopped fresh basil.

The magic of this dish lies in the contrast between the smoky eggplant and the salty, creamy ricotta salata, creating a pasta that’s both rich and refreshing.

Tip: For an extra layer of flavor, try grilling the eggplant instead of roasting it.

Spicy Sausage and Kale Penne Pasta

This Spicy Sausage and Kale Penne Pasta is a hearty, flavorful dish that brings a little heat to your dinner table, perfect for those nights when you crave something comforting yet bold.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, stirring for about 1 minute until fragrant.
4. Stir in the chopped kale and chicken broth, cooking until the kale is wilted and the broth has reduced slightly, about 3-4 minutes.
5. Add the cooked penne pasta to the skillet, tossing to combine with the sausage and kale mixture. Season with salt and pepper to taste.
6. Sprinkle with grated Parmesan cheese before serving.

The combination of spicy sausage with the slight bitterness of kale and the sharpness of Parmesan creates a dish that’s bursting with flavors and textures. It’s a simple yet sophisticated meal that’s sure to impress.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes or serve with a side of crushed red pepper for those who like it hotter.

Penne with Butternut Squash and Sage

Warm up your kitchen with this cozy Penne with Butternut Squash and Sage, a dish that marries sweet squash with earthy sage in a creamy pasta embrace.

Ingredients

• 1 lb penne pasta
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/4 cup fresh sage leaves, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Meanwhile, cook the penne according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the sage and garlic, sautéing for 1 minute until fragrant.
4. Add the roasted butternut squash to the skillet, along with the cooked penne, heavy cream, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Stir gently to combine and heat through for 2 minutes.
5. Remove from heat and sprinkle with Parmesan cheese before serving.

The magic of this dish lies in the roasted butternut squash, which brings a natural sweetness that perfectly balances the savory sage and creamy sauce.

Tip: For an extra crispy texture, fry the sage leaves in olive oil until crisp before adding them to the dish.

Conclusion

We hope this roundup of 20 delicious penne pasta recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each dish offers a unique twist on this classic pasta, ensuring there’s something for every taste and occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy. Happy cooking!