Penne Pasta with Creamy Tomato Sauce

Ingredients

• 454 g (1 pound)uncooked penne pasta
• 480 ml (2 cups)low-sodium broth
• 480 ml (2 cups)water
• 1 teaspoongarlic powder
• 1/2 teaspoonred chilli flakes
• 1 teaspoonkosher salt
• 480 ml (2 cups)plain tomato sauce or marinara
• 240 ml (1 cup)double cream
• 2 tablespoonsgrated Parmesan
• 15 g (1/4 cup)chopped basil or parsley

Instructions

1. 1

   Layer the ingredients

   Put the penne, broth, water, garlic powder, red chilli flakes and salt in the Instant Pot insert. Spoon the tomato sauce over the top. Gently press the pasta beneath the liquid without stirring.

2. 2

   Pressure cook

   Close the Instant Pot and set the pressure valve to sealing. Cook on high pressure for 4 minutes, then quick-release the pressure.

3. 3

   Finish the sauce

   Open the Instant Pot and stir in the cream. Add the Parmesan and chopped basil or parsley, then stir to combine.

What is creamy tomato penne?

Penne with tomato sauce is rooted in Italian pasta cooking, where a well-seasoned sauce coats pasta shaped to hold it. This pressure-cooker version takes a convenient one-pot approach, cooking the pasta with broth and tomato sauce before adding cream.

The cream softens the tomato's tang, while Parmesan and herbs bring savoury and fresh notes. Because the pasta cooks directly in the liquid, it absorbs flavour as it softens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 459 calories, 14g protein, 63g carbs, 16g fat.

Most of the carbohydrates come from the penne, while the cream contributes much of the fat and the broth, Parmesan and pasta provide some protein. Serve a portion with a green salad or vegetables to add freshness and balance the plate.

Layer before cooking

Pasta and liquid: Add the penne, broth, water and seasonings first, then cover with tomato sauce. Gently press the pasta under the liquid so it cooks evenly.

Keep it unmixed: Leave the tomato sauce on top rather than stirring it through before pressure cooking. This follows the recipe's layering method and helps avoid pasta catching on the base.

Quick-release with care

Pressure release: The recipe calls for a quick release after 4 minutes at high pressure. Follow your Instant Pot's instructions and keep hands and face clear of escaping steam.

Check the pasta: Stir well after opening and assess the penne's texture. If it needs a little more cooking, use the pot's residual heat and stir again before serving.

Add the cream at the end

Cream: Stir it into the hot pasta after pressure cooking, rather than adding it to the pot beforehand. This makes the finished sauce smooth and creamy.

Cheese and herbs: Add Parmesan and chopped basil or parsley once the cream is incorporated. Stir until the cheese is distributed and the herbs are mixed through.

Season to your taste

Chilli: The red chilli flakes add gentle heat, but their strength varies. Use a little less for a milder sauce or add more at the table if you like extra warmth.

Tomato sauce: Plain tomato sauce gives you control over the seasoning, while marinara may already contain herbs and salt. Taste the finished pasta before adding any extra salt.

Serve it as a meal

This creamy pasta is filling on its own, or you can serve it with a green salad or steamed vegetables for a fresh contrast. Warm crusty bread also works well for scooping up any sauce.

For a more substantial plate, pair it with a simply cooked protein. Add it alongside the pasta rather than changing the pressure-cooking method.

Recipe notes & tips

• Use a pasta shape and quantity close to the recipe so the liquid ratio remains suitable.
• Press the pasta under the liquid gently, without stirring in the tomato sauce.
• Use low-sodium broth if you want more control over the finished seasoning.
• Quick-release the pressure as directed and keep clear of the steam.
• Stir thoroughly after adding the cream so it coats the penne evenly.
• Taste before adding extra salt, especially if using seasoned marinara.

Variations

• Extra herbs: Use basil or parsley according to the flavour you prefer.
• Milder sauce: Reduce or omit the chilli flakes.
• More heat: Add extra chilli flakes at the table.
• Vegetable side: Serve with steamed greens or a crisp salad.
• Marinara swap: Use plain tomato sauce instead when you want to season the tomato base yourself.

Common mistakes to avoid

• Mixing before pressure cooking: Keep the tomato sauce layered on top as directed.
• Pasta above the liquid: Gently push the penne beneath the liquid before closing the pot.
• Adding cream too soon: Stir it in after pressure cooking for the recipe's finishing method.
• Skipping the quick release: Release pressure after the 4-minute cook as directed, following your appliance's safety instructions.
• Over-seasoning: Taste first, particularly when the marinara or broth is already seasoned.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring in a small splash of water or broth if the sauce has thickened.

Frequently asked questions