Penne with Red Sauce
- Servings: 1
Source: Martha Stewart Baby, Special Issue 2000
- 4 ounces dried (1 cup) penne pasta
- Salt and freshly ground black pepper
- 3/4 cup Versatile Tomato Sauce
- Parmesan cheese, shavings, for serving
Cook pasta in a large pot of boiling, salted water until al dente. Drain; reserve a small amount of cooking water in the pot.
Return pasta to pot over low heat, add red sauce, and toss. Season with salt and pepper. Serve hot with Parmesan shavings on top.