Toasting dry penne before adding the broth gives this pasta a warm, nutty flavor you simply don’t get from boiling it in water. The edges turn lightly golden, while the centers cook until tender right in the same pan. A little tomato paste, garlic, butter, and Parmesan then turn the remaining broth into a glossy sauce that clings to every piece.
This one-pan toasted penne pasta is especially handy when you want a comforting dinner without making a separate pot of sauce. It uses simple pantry ingredients, takes very little prep, and tastes far richer than you’d expect from such a short ingredient list. Serve it straight from the pan while the sauce is still creamy and the Parmesan is freshly melted.
Ingredients
- 2 cups (7 ounces/200 g) dry penne
- 1 tablespoon avocado oil
- 2 cups (480 ml) vegetable broth, preferably low-sodium
- 2–3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- ¼ cup (25 g) finely grated Parmesan
- Pinch of red pepper flakes, optional
- Salt and freshly ground black pepper, as needed
- 1 tablespoon chopped fresh parsley
For a vegan version, use plant-based butter and dairy-free Parmesan.
Equipment
- Deep skillet or medium saucepan with a lid
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Knife and cutting board
Instructions
- Brown the dry pasta: Warm the avocado oil in a deep skillet over medium heat. Add the uncooked penne and keep it moving around the pan for 5–7 minutes. It should develop an even golden color and a warm, nutty aroma without turning dark brown.
- Simmer until tender: Slowly add the broth, standing back because the hot pan may release steam. Cover and lower the heat to maintain a gentle simmer. Cook for 8–10 minutes, uncovering twice to stir and prevent the penne from sticking.
- Test the texture: Once the pasta is tender with a slight bite, remove the lid. There should still be a little broth in the bottom of the pan to help form the sauce. If the penne needs more time, add a small splash of hot water and continue cooking.
- Create the garlic-butter base: Turn the heat to low and stir in the butter, garlic, tomato paste, and red pepper flakes. Cook for about 1 minute, stirring well so the tomato paste blends into the buttery liquid and loses its raw taste.
- Make it creamy: Take the skillet off the heat before adding the Parmesan. Stir until the cheese melts and the remaining cooking liquid turns into a silky coating around the penne. Loosen it with a spoonful of hot water if necessary.
- Finish and serve: Season with black pepper, then taste before adding any salt. Spoon into bowls while hot and finish with chopped parsley and a little more Parmesan.
Tips and Tricks
- Don’t rush the toasting: Stir the dry penne often and let it turn golden gradually. If the heat is too high, the outside can burn before the pasta develops its nutty flavor.
- Keep extra broth nearby: Different pasta brands absorb liquid differently. If the pan dries out before the penne is tender, add warm broth or water a few tablespoons at a time.
- Leave a little liquid in the pan: That small amount of starchy broth is what brings the butter, tomato paste, and Parmesan together into a creamy sauce.
- Grate the Parmesan finely: Finely grated cheese melts faster and blends into the sauce without leaving clumps.
- Add the cheese off the heat: High heat can make Parmesan separate or turn grainy. Remove the pan from the burner, then stir it in.
- Serve it right away: The penne will continue absorbing sauce as it rests. If it thickens before serving, loosen it with a splash of warm broth or water.
