Penne with Two-Tomato Sauce


  • Salt
  • 1 pound penne
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup soft sundried tomatoes, chopped
  • 1/2-3/4 cup dry red wine
  • One can crushed tomatoes (28 ounces)
  • 1/2 cup heavy cream (eyeball it)
  • Freshly ground pepper
  • 1 cup arugula, coarsely chopped
  • 1 cup fresh basil, torn or shredded (about 20 leaves)
  • Grated Asiago cheese, to pass around the table


Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.

While the pasta is working, heat the EVOO, two turns of the pan, in a large, deep skillet over medium heat. Add the garlic, onion and sundried tomatoes and cook for 7-8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.

Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.

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