Recipe courtesy of Daniel LaCroix

Penne Rigate with Basil Cream Pomodoro

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  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
  • Yield: 2 servings
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2 tablespoons olive oil

1 ounce sliced pancetta

1 ounce shallots

1 ounce onions

1/2 ounce garlic

1/2 cup red wine

1 cup Marinara Sauce, recipe follows

1/2 cup vegetable stock

1/4 cup chopped basil

1/4 cup plus 1 tablespoon cream

1/2 ounce grated Gorgonzola

1 ounce grated Parmesan, plus more, for garnish

Salt and pepper

1/2 pound penne rigate, cooked, drained, and warm

Thyme sprigs, for garnish

Marinara Sauce:

1 stalk celery

1 medium onion

1 carrot

2 tablespoons olive oil

4 large garlic cloves

1 pound Roma tomatoes

1/4 teaspoon sambol oelek

1/2 cup fresh basil

Pinch fresh thyme

1 quart vegetable stock

Salt and pepper


  1. Heat a large saute pan and add oil. When oil starts to lightly smoke, add the pancetta. When pancetta is half crisped, add shallots and onions and lower the heat, carefully cooking so they don't burn. 
  2. When onions are translucent, add garlic. Cook for 30 seconds, and deglaze with red wine. Add the Marinara Sauce, stock, and basil, then cook until reduction thickens. Add cream, Gorgonzola, and Parmesan, and cook until cheese is incorporated. Add salt and pepper, to taste. Add warm penne rigate and toss. Serve in very warm bowls and top with coarsely grated Parmesan and garnish with thyme sprig.

Marinara Sauce:

  1. Roughly chop celery, onion, and carrot. Sweat in olive oil until onion is translucent. Add garlic and cook for 2 minutes, then incorporate the tomatoes, sambol, basil, thyme, and stock. Simmer uncovered for approximately 2 hours until stock reduces and mixture thickens. Blend in a food processor until texture is smooth. Adjust seasonings with salt and pepper, to taste.