Penne with Olive Oil, Fresh Basil & Savory Meat Ragù (Weeknight Easy)
There’s something deeply comforting about pasta dressed simply—olive oil, garlic, and herbs—especially when it’s finished with a glossy swirl of pasta water. This weeknight-friendly penne is paired with a quick ragù that simmers until it’s rich and cohesive, then finished with fresh basil for an herb-forward, family-pleasing bite.
Recipe at a glance
- Yield: 6 servings
- Prep time: 20 minutes
- Cook time: 25 minutes (ragù + pasta)
- Chill time: 0 minutes
- Total time: 45 minutes
Ingredients
Penne
- 1 pound (16 oz) penne pasta
- Kosher salt (for pasta water)
- 1/2 cup reserved pasta cooking water (start with this amount; you may need more)
- 1/3 cup extra-virgin olive oil, plus more for serving
- 3 cloves garlic, finely chopped or grated
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup fresh basil leaves, torn (plus more for topping)
- 1/2 cup grated Parmesan or Pecorino Romano (optional, to serve)
Savory meat ragù
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely diced (about 1 cup)
- 2 medium carrots, finely diced (about 1 cup)
- 2 celery stalks, finely diced (about 1/2 cup)
- 1 tablespoon tomato paste
- 1 pound ground beef or ground pork (or a mix)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup marinara sauce (or passata)
- 1/2 cup beef or chicken broth (or water)
- 1 teaspoon Worcestershire sauce (optional)
- 1 bay leaf (optional)
Instructions
- Start the ragù: In a large skillet or Dutch oven over medium heat, warm the 1 tablespoon olive oil. Add onion, carrot, and celery. Cook 7–9 minutes, stirring often, until softened.
- Build flavor: Stir in tomato paste and cook 1 minute. Add ground meat, salt, and pepper. Cook 8–10 minutes, breaking it up, until the meat is browned and no longer pink.
- Simmer to thicken: Stir in marinara (or passata), broth, Worcestershire (if using), and bay leaf (if using). Bring to a gentle simmer and cook 8–12 minutes, stirring occasionally, until the sauce is thick enough to coat a spoon. Remove bay leaf.
- Boil the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook penne until just al dente (tender but still firm in the center). Reserve about 1/2 cup pasta water, then drain.
- Make the olive-oil herb finish: Return the drained penne to the warm pot (off the heat). Add olive oil, chopped/grated garlic, oregano, and red pepper flakes (if using). Toss for 30–60 seconds so the pasta warms the oil and mellows the garlic without scorching.
- Emulsify: Add reserved pasta water a splash at a time (start with 1/2 cup if you like it saucier, but don’t be afraid to use less). Toss until you see a glossy, clingy coating.
- Finish with basil: Off the heat, fold in torn basil. Taste and adjust salt.
- Serve: Plate the penne and spoon ragù over the top. Finish with more basil and Parmesan/Pecorino if you want.
Texture/doneness cues (so it comes out right)
- Penne: Al dente—no hard white center, but still gives a slight bite.
- Ragù: Thick and spoon-coating, not watery.
- Olive-oil finish: Glossy and silky from emulsifying pasta water with the oil.
Tips & variations
- Make it faster: Use pre-diced mirepoix (or a bag of chopped onion/carrot/celery) to shave prep time.
- Lower-effort herb finish: If you don’t have oregano, add an extra pinch of salt and use only garlic + basil.
- Switch the ragù: Use Italian sausage for a spicier ragù, or swap in plant-based ground for a vegetarian version (simmer with broth for the same thick, spoon-coating texture).
- Gluten-free: Use your favorite gluten-free penne and cook per package directions, reserving pasta water as usual.
- About oil + garlic: For the olive-oil herb finish, keep it freshly tossed and served. If you have leftovers, refrigerate promptly (see storage notes below).
Serving ideas
- Serve with garlic bread or a crusty baguette to scoop up the ragù and glossy olive-oil sauce.
- A simple salad with lemony vinaigrette (arugula or romaine) balances the richness.
- For a kid-friendly option, let everyone top their own bowl with grated cheese and extra basil.
Storage notes
- Cool quickly: Let leftovers cool to room temperature no longer than needed before refrigerating.
- Refrigerate promptly: Store in shallow, airtight containers. Refrigerate within 2 hours of cooking. (If the kitchen is hot, aim for within 1 hour.)
- How long: Refrigerated leftovers keep for about 3–4 days.
- Reheat: Rewarm gently in a skillet with a splash of water or broth, or microwave in intervals until steaming hot throughout.
- Garlic-in-oil caution: If you make extra olive-oil/garlic/basil for finishing, don’t leave it at room temperature. Refrigerate promptly and reheat thoroughly when using.
