A luxurious, velvet-textured pasta from the Italian home kitchen — pennette cloaked in a silky tomato-cream sauce, studded with cubes of mozzarella and a generous drift of Parmesan. Simple ingredients, elevated technique.
| Amount | Ingredient |
|---|---|
| 12 oz (350 g) | Pennette or other short tubular pasta (penne, mezze penne, or ditaloni) |
| 1 can (14 oz / 400 g) | Crushed San Marzano tomatoes |
| 3/4 cup (200 ml) | Heavy cream |
| 5 oz (150 g) | Fresh mozzarella, cut into 1/2-inch cubes |
| 1 cup (100 g) | Grated Parmigiano-Reggiano |
| 1 | Medium yellow onion, finely diced |
| 2 | Garlic cloves, minced |
| 1/4 cup | Extra-virgin olive oil |
| 6-8 | Fresh basil leaves, torn, plus more for garnish |
| Salt and black pepper | To taste |
Step 1: Cook the Pasta
Bring a large pot of generously salted water (about 1 tbsp salt per 4 qt water) to a rolling boil. Add the pennette and cook until very firm al dente — about 1–2 minutes less than the package directions. The pasta will finish cooking in the sauce.
Reserve 1 cup of the starchy pasta water before draining. Drain well but do not rinse.
Step 2: Build the Aromatic Base
While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and softened — about 4–5 minutes. Do not let it brown.
Add the minced garlic and cook just until fragrant, about 30 seconds.
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes. Reduce the heat to medium-low and let the sauce simmer gently for 10 minutes, stirring occasionally, until it thickens slightly and the color deepens. Season with 1/2 tsp salt and several grinds of black pepper.
Why 10 minutes? This brief simmer drives off raw acidity and concentrates the tomato flavor without losing the bright, fresh character.
Step 4: Enrich with Cream
Reduce the heat to low. Pour in the heavy cream in a slow, steady stream while stirring constantly. The sauce will turn a warm salmon-pink. Simmer gently for 2 minutes — do not boil or the cream may separate.
Taste and adjust salt and pepper.
Step 5: Mount the Sauce with Pasta Water
Add the drained pennette directly to the skillet. Add 1/3 cup of the reserved pasta water. Toss vigorously for 45–60 seconds. The starch from the pasta water will help the sauce cling to every tube.
If the sauce seems too thick, add more pasta water a splash at a time until it flows like heavy cream.
Step 6: Add the Cheeses Off-Heat
Remove the skillet from the heat — this is crucial for a creamy, non-greasy result.
Add the grated Parmigiano-Reggiano and toss until fully melted and incorporated. The sauce will tighten and become glossier.
Gently fold in the diced mozzarella cubes and the torn basil leaves. The residual heat will soften the mozzarella just enough — it should stay intact as distinct milky pockets, not melt into strings.
Step 7: Serve Immediately
Divide among warm bowls. Top with a few extra basil leaves, a generous shower of Parmigiano, and a final crack of black pepper. Serve at once — this pasta waits for no one.
| Mistake | Why | Fix |
|---|---|---|
| Boiling the cream sauce | Cream separates and turns grainy | Keep heat on low after adding cream |
| Overcooking the mozzarella | Mozzarella turns into rubbery strings | Fold in off-heat — residual warmth is enough |
| Adding cheese on high heat | Parmesan clumps; sauce turns oily | Remove pan from heat before adding cheese |
| Rinsing the pasta | Washes away starch needed for emulsification | Never rinse; drain and transfer directly |
| Using pre-shredded Parmesan | Gummy texture, poor melt | Always grate fresh Parmigiano-Reggiano |
| Thin, watery sauce | Skipping pasta water or not simmering sauce enough | Simmer tomatoes 10 min; add starchy pasta water |
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or pasta water, stirring often. The mozzarella will have melted fully into the sauce upon reheating — still delicious, but the distinct cubes are a one-time affair.
This pasta does not freeze well due to the cream and fresh mozzarella.
| Wine | Why |
|---|---|
| Chianti Classico | Medium-bodied Sangiovese with bright acidity to cut through the cream |
| Montepulciano d'Abruzzo | Soft tannins and dark fruit that hug the tomato-cream base |
| Verdicchio dei Castelli di Jesi | White with good structure and almond notes — a surprising but perfect match |
| Pinot Grigio (Northeastern Italian) | Clean, crisp, mineral — keeps the dish from feeling too heavy |
| Beer | Why |
|---|---|
| Moretti La Rossa | Malty, amber doppelbock that stands up to the creamy cheese sauce |
| Blonde Ale | Light and slightly sweet — cleanses the palate between rich bites |
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 590 | 24 g | 30 g | 52 g | 3 g |
What exactly is "Pennette della Signora"?
The name translates to "Lady's Pennette" — a classic Italian home-cooking dish, not a restaurant staple. It's the kind of pasta a nonna (or signora) might whip up from pantry staples: a creamy, comforting tomato-cheese sauce that feels luxurious without being fussy. Every Italian household has a slightly different version.
Can I use dried mozzarella (low-moisture)?
You can, but the texture changes significantly. Low-moisture mozzarella melts into long, stretchy strands rather than staying as soft, milky cubes. Fresh mozzarella in water is the authentic choice.
Is this the same as Penne alla Vodka?
No — this dish has no vodka, no pancetta, and relies on the fresh mozzarella cubes for textural contrast. Penne alla Vodka is a restaurant creation; Pennette della Signora is a home cook's treasure.
The sauce looks thin — what went wrong?
The sauce will look loose when you first add the cream. It tightens as you toss with the pasta and incorporate the grated Parmesan. The starchy pasta water is your friend — add a little if it's too thick, skip it if it's too thin.
Can I make this ahead for a dinner party?
You can prepare the sauce (through Step 4) up to 1 day ahead and refrigerate. Cook the pasta and finish the dish just before serving. The sauce will be thicker after refrigeration — thin it with a splash of pasta water as you reheat.
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.