Penne Rustica

This recipe is from my Mom. I think it came from the back of a box of pasta. It’s really good and it’s easy too.

Yield: 6 servings
Community Recipe from


  • 16 ounce(s) penne rigate pasta
  • 2 baking potatoes 1 1/2 inch dice
  • 6 tablespoon(s) olive oil
  • 1 1/2 teaspoon(s) pepper
  • 1/2 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) cayenne pepper
  • 1/2 teaspoon(s) dried tarragon
  • 1 teaspoon(s) marjarom leaves
  • 2 teaspoon(s) garlic minced
  • 1 1/2 cup(s) red bell pepper 1 inch dice
  • 1 1/2 cup(s) white onion 1 inch dice
  • 8 tablespoon(s) butter
  • 1/4 cup(s) romano cheese grated
  • 1 1/2 tablespoon(s) chives


  1. *Preheat oven to 350°F.
  2. *Cut potatoes and put in baking pan.
  3. *Toss potatoes in 3 tablespoons of the olive oil.
  4. *Next, sprinkle potatoes with all the spices.
  5. *Bake in oven for 30 minutes.
  6. *Remove potatoes and toss with peppers and onions.
  7. *Put back in oven for 30 more minutes.
  8. *Ten minutes before potatoes, peppers and onions are ready, cook pasta in boiling salted water.
  9. *When pasta is “al dente”, drain and set aside.
  10. *Add butter to large preheated sauté pan. Brown butter and add to it 3 tablespoons olive oil.
  11. *Mix hot pasta into sauté pan and stir in potato mixture.
  12. *Mix well with butter and oil.
  13. *Top pasta with Romano and chives and serve.
June 2012

This recipe is a personal recipe added by hope4flowers and has not been tested or endorsed by MyRecipes.

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