The creamy penne alla cardinal is a main dish that belongs to regional culinary tradition and should, I use the conditional, recall the color of a cardinal’s robe….
My sauce was a little lighter than cardinal (you know, I can’t tell lies or embellish the things I do) and clearly, this depends on the color of the tomato sauce and the cream added which, when mixed, make the scarlet cardinal red.
The first course alla cardinal is very simple, and I recommend adding more basil and a nice grind of black pepper to make it more flavorful!
As with I would say all traditional regional recipes, it has a thousand variations because then each family added or removed this ingredient, and the result is another recipe!
The sauce alla cardinal goes well with short pasta like paccheri, penne, penne rigate, gemelli, casarecce, and I personally wouldn’t add it to tagliatelle to avoid ending up with a mess reminiscent of barberian memory!
Personally, I will make it again, but I’ll add a burrata for each person to make this dish deliciously unique, but as always, it’s up to you to choose!!!!!
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications, and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CREAMY PENNE ALLA CARDINAL
- 11.3 oz penne rigate
- 1 onion (small)
- 10.6 oz tomato passata
- 1.8 oz tomato paste
- 2.8 oz pecorino cheese (grated)
- to taste extra virgin olive oil
- to taste basil
- to taste salt
- to taste pepper
Tools for CREAMY PENNE ALLA CARDINAL
- Pans
- High-sided Pans
- Knives
FOR THE PREPARATION OF CREAMY PENNE ALLA CARDINAL
Peel the onion and finely chop it, then brown it in a pan with a couple of tablespoons of extra virgin olive oil for a couple of minutes.
Then add the tomato passata and the paste and some chopped basil leaves.
Let it simmer for about 15 minutes and in the meantime, put the high-sided pan with salted water on the stove to cook the chosen short pasta.
Then add the liquid heavy cream and adjust the cardinal sauce with salt and freshly ground black pepper.
When the pasta is al dente, drain it well and add it directly to the purple-red sauce and mix it well, adding the grated pecorino cheese.
Just prepare the individual servings, bring more grated cheese to the table, and we are ready for the tasting of creamy penne alla cardinal!
Enjoy your meal! Annalisa
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