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Giada's penne with checca sauce

Giada De Laurentiis, Megyn Kelly
To celebrate tomato season, chef Giada De Laurentiis joins Megyn Kelly TODAY with a fresh, no-cook tomato sauce that will make your mouth water. Megyn also tries her hand at stuffing a calzone.Nathan Congleton / TODAY


  • 8 ounces penne pasta
  • 2 1/2 cups checca sauce
  • 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
  • Salt

Chef notes

This sauce is perfect served over your choice of freshly-cooked pasta. 



Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring often, about 8 minutes. Drain well, reserving 1/2 cup pasta water.


In a large bowl, toss the pasta with the tomato mixture, pasta water and fresh mozzarella. Season with salt, to taste.