Penne rigate perfectly topped with an ultra-creamy, smooth, shiny and balanced tomato sauce, just like in a restaurant. A fast, economical and unmissable recipe.
🥣 Ingredients – Professional
🍝 quality For the pasta
🍝 Penne rigate – 400 g
🧂 Salt for water – 10 g (1 tbsp)
🍅 For the creamy
🧈 tomato sauce Butter – 30 g
🫒 Olive oil – 1 tbsp
🧅 Onion – 1 medium (100 g), very finely chopped
🧄 Garlic – 2 cloves,
crushed 🍅 Tomato coulis – 200 g
🍅 Tomato paste – 1 tablespoon
🥛 Full-fat crème fraîche – 20 cl (30 % fat min.)
🧀 Fine grated Parmesan cheese – 50 g
🌶️ Sweet paprika – 1/2 tsp
🧂 Fine salt – 4 to 5 g
⚫ Black
🌿 pepper, Parsley or basil – for finishing
🔥 Nutrition & Balanced Diet
This recipe can be integrated into a personalised nutrition programme.
An online nutritionist helps optimize satiety, portion management, and calorie balance on a daily basis.
👩🍳 Preparation – Restaurant Method
1️⃣ Cooking the pasta
Bring 4 quarts of water to a boil. Season generously with salt.
Cook the penne 1 minute less than the time indicated.
Drain, keeping 1 glass of cooking water.
👉 The starch helps bind the sauce perfectly.
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2️⃣ Comparisons
Aromatic Base In a large skillet over medium heat, add the
butter and olive oil.
Fry the onion for 4 to 5 minutes without browning.
Add the garlic and blend for 30 seconds.
3️⃣ Intense
tomato sauce Add the tomato paste and cook
for 1 minute to remove the acidity.
Pour in the tomato coulis.
Simmer for 5 minutes over low heat.
4️⃣ Perfect Creamy
Fold in the cream.
Add the paprika, salt and pepper.
Let it thicken for 5 to 7 minutes.
👉 Smooth, shiny,
dark orange sauce.
5️⃣ Final
assembly Add the pasta to the sauce.
Stir for 2 minutes over low heat.
Add a little cooking water if necessary.
Off heat, stir in the parmesan cheese
