Creamy Tomato & White Bean Penne with Sage
Ingredients
- 1 poundpenne pasta
- 28 ouncecanned whole tomatoes
- 2 can (15 oz each)cannellini beans
- ½ cupheavy cream
- ·yellow onion
- ·garlic
- ·fresh sage
- 3 tablespoonolive oil
- ¾ cupvegetable broth
- ·salt
- ·black pepper
- ·parmesan cheese (for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Tear about 6–8 fresh sage leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 9–11 minutes. Drain and set aside.
- 02
While pasta cooks, heat 3 tablespoons olive oil in a large, heavy-bottomed skillet over medium heat.
- 03
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- 04
Stir in the minced garlic and torn sage leaves. Cook for 1 minute until fragrant.
- 05
Pour in the canned tomatoes (with juice), breaking them up with a wooden spoon. Add the vegetable broth and bring to a gentle simmer.
- 06
Drain and rinse the cannellini beans, then stir them into the sauce. Simmer uncovered for 8–10 minutes until the sauce thickens slightly.
- 07
Reduce heat to low and stir in the heavy cream. Cook for 1–2 minutes, stirring gently, until the sauce is velvety. Season with salt and black pepper to taste.
- 08
Add the cooked penne to the sauce and toss gently to coat. Divide into bowls and top with freshly grated parmesan cheese.
Spice Tips
For warmth and depth, add a pinch of red pepper flakes when cooking the garlic. A squeeze of fresh lemon juice at the end brightens the tomato sauce. If you love herbs, stir in fresh basil or parsley just before serving.
Make this ahead: prepare the sauce (through step 6) up to 2 hours before, then reheat gently and finish with cream and pasta just before serving. You can also use half-and-half instead of heavy cream for a lighter version.