Red Lentil Penne with Tomato Cream Sauce

Blistered tomatoes are sautéed with onions and a touch of cream for a flavorful sauce that perfectly coats red lentil penne pasta.

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Ingredients 4 Servings

Ingredients for 4 people:

  • box Barilla® Red Lentil Penne
  • ½ cup sweet onion, chopped
  • pints cherry tomatoes, halved
  • tablespoons extra virgin olive oil, divided
  • 1/3 cup heavy cream
  • tablespoon butter
  • 1/3 cup Parmigiano-Reggiano cheese, grated
  • 12 basil leaves, torn
  • Salt and black pepper, to taste
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  • Pre-heat oven on to 400° F. Season tomatoes with 1-tablespoon olive oil, salt and pepper; roast in the oven until blistered and slightly charred, set aside. 
  • Bring a pot of water to a boil; cook pasta according to package directions. Meanwhile, in a skillet sauté onion with remaining olive oil for three minutes, add roasted tomatoes and cream, simmer for 5 minutes, smashing part of the tomatoes with the back of a spoon. Season with salt and pepper. 
  • Drain pasta, toss with creamy tomato sauce, turn heat off and finish with cheese and basil before serving. 
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