Penne pasta recipe with campagnola sauce

Penne Pasta with Campagnola Sauce

This penne pasta recipe with Campagnola sauce is a fresh recipe for your summer. This particular sauce is delicious!
4.75 from 4 votes
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Course: Pasta
Cuisine: Italian
Keyword: campagnola, italian pasta, penne
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Calories: 2829kcal
Author: Nonna Box



  • In a large skillet over medium heat, add the olive oil and sauté the garlic until fragrant.
  • Add the zucchini and stir, then add salt and pepper and cook for 3 minutes.
  • Add the wine, stir, and cook until the wine evaporates.
  • Stir in the chopped tomato.
  • Add water and basil. Cover, turn heat to low, and cook for 20 minutes or until zucchini is tender.
  • Turn the heat off, add the Parmigiano-Reggiano, and stir to incorporate. Set aside.
  • In a large pot, bring 4 quarts of salted water to a boil.
  • Add the pasta and cook for 8 minutes, stirring occasionally.
  • Drain and transfer to the skillet with the zucchini. Turn the heat back on and stir to incorporate. Sauté for an additional 3 minutes.
  • Serve hot!


Calories: 2829kcal | Carbohydrates: 379g | Protein: 106g | Fat: 89g | Saturated Fat: 25g | Cholesterol: 68mg | Sodium: 4042mg | Potassium: 3609mg | Fiber: 24g | Sugar: 37g | Vitamin A: 4005IU | Vitamin C: 163.1mg | Calcium: 1471mg | Iron: 11.2mg
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