Instructions
Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.
Step 2: Reserve ¼ cup of pasta water, then drain the pasta and set aside.
Step 3: Heat the olive oil and butter in a large skillet over medium heat.
Step 4: Add the diced onion and cook for 3–4 minutes until softened.
Step 5: Stir in the minced garlic and sauté for about 30 seconds until fragrant.
Step 6: Add the tomato sauce and tomato paste, stirring until combined.
Step 7: Pour in the heavy cream and whisk until the sauce becomes smooth and creamy.
Step 8: Season with salt, black pepper, Italian seasoning, paprika, and red pepper flakes if using.
Step 9: Stir in the Parmesan cheese until melted and fully incorporated.
Step 10: Add the cooked penne pasta and toss until evenly coated in the sauce.
Step 11: Add reserved pasta water if needed to loosen the sauce to your desired consistency.
Step 12: Garnish with extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to maintain the creamy texture.
Avoid overheating to prevent the sauce from separating.
This pasta dish is best served fresh while warm and creamy.
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