Penne Rosa Pasta Recipe

Penne Rosa Pasta is a vibrant, lively dish that perfectly balances rich tomato flavor with a gentle creaminess, all wrapped around the delightful bite of penne noodles. Whether you’re looking to spice up weeknight dinners or impress friends at a get-together, this recipe brings everyone to the table with its aromatic invitation and splashy color. Each forkful is packed with juicy tomatoes, tender vegetables, and a subtly tangy sauce that makes it uniquely crave-worthy. If you’ve been craving something comforting, zesty, and uncomplicated, this Penne Rosa Pasta is about to become your new go-to.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The ingredients for Penne Rosa Pasta are refreshingly simple, but each one brings something important to the table—color, flavor, and heaps of character. Gather these kitchen staples and get ready for a pasta that’s every bit as delicious as it is fun to make.

• Penne Pasta: Classic penne tubes are ideal for catching the sauce in every bite; if you’re out, rigatoni or rotini can work as tasty alternatives.
• Olive Oil: Use a good extra virgin olive oil for sautéing; it adds a fruity base note to your sauce.
• Garlic: Freshly minced garlic brings a warm, aromatic depth that sets the stage for the rest of the flavors.
• Crushed Red Pepper Flakes: They provide a subtle heat that makes the sauce lively and exciting; adjust to your preferred spice level.
• White Button Mushrooms: Sliced mushrooms soak up the sauce and add an earthy backbone to the dish.
• Roma Tomatoes: Fresh roma tomatoes keep things bright and juicy, giving the sauce its vibrant color.
• Baby Spinach: Handfuls of spinach wilt into the hot pasta, adding a boost of color and gentle bitterness.
• Marinara Sauce: Go for a high-quality jarred marinara, or homemade if you have some on hand, for that rich tomato kick.
• Heavy Cream: Just a splash transforms the sauce into a velvety, blush-pink delight without overpowering the freshness.
• Parmesan Cheese: Freshly grated parmesan rounds out the dish with a salty, nutty crown.
• Salt and Pepper: Simple but essential—don’t forget to season the water and adjust the sauce to taste!

How to Make Penne Rosa Pasta

Step 1: Cook the Penne

Start by bringing a large pot of salted water to a boil. Add your penne pasta and cook until it’s just al dente—firm to the bite, but not hard. Give it a good stir to keep the pieces from sticking together. Drain and set aside, saving about half a cup of pasta water for thinning the sauce later if needed.

Step 2: Sauté the Aromatics and Mushrooms

While the pasta cooks, warm the olive oil in a roomy skillet over medium heat. Toss in the minced garlic and a pinch or two of red pepper flakes. As they sizzle and perfume your kitchen, add the sliced mushrooms. Sauté until the mushrooms soften and take on a golden hue, releasing their savory juices.

Step 3: Stir in the Tomatoes and Spinach

Next, fold in the chopped roma tomatoes. Let them simmer for 2-3 minutes, until their juices start merging with the garlicky oil. Pile in the generous handfuls of baby spinach. Watch as it wilts into the mix, transforming into delicate green ribbons.

Step 4: Build the Rosa Sauce

Pour in the marinara sauce and give the mixture a few stirs. Let it bubble gently, allowing the flavors to meld. Lower the heat and swirl in the heavy cream, watching the bright red sauce turn into the signature rosy shade that gives Penne Rosa Pasta its name. Don’t forget to season with salt and pepper.

Step 5: Bring It All Together

Add the cooked penne pasta directly into the skillet, tossing everything together. If you need a silkier sauce, pour in a splash of reserved pasta water to help it cling perfectly to the noodles. Sprinkle with fresh Parmesan cheese, and toss again so every piece is luxuriously coated.

How to Serve Penne Rosa Pasta

Garnishes

A generous shower of shaved Parmesan or freshly grated pecorino brings a savory, cheesy finish to Penne Rosa Pasta. For extra color and punch, sprinkle chopped fresh basil or a dusting of black pepper right before serving.

Side Dishes

I love pairing this pasta with a crisp green salad dressed in a lemony vinaigrette, or crusty garlic bread perfect for soaking up any extra sauce. Roasted veggies or a light antipasto platter also make wonderful company at the table.

Creative Ways to Present

Try serving Penne Rosa Pasta in shallow pasta bowls, twirled into a nest for dramatic flair. For parties, spoon it into mini cups or ramekins for single-serving bites. If you’re entertaining, scatter extra cherry tomatoes and a few microgreens on top for an elevated, restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Cool Penne Rosa Pasta to room temperature, then transfer to an airtight container. It keeps well in the fridge for up to three days; the flavors often deepen and meld, making next-day servings especially tasty.

Freezing

You can freeze Penne Rosa Pasta in a tightly sealed freezer-safe container or zip-top bag for up to two months. For best results, freeze the pasta and sauce separately, then combine them when reheating.

Reheating

To reheat, simply transfer the pasta to a skillet with a splash of water or milk and warm over medium heat, stirring gently until hot and creamy. Alternatively, microwave in short bursts, stirring in between, to keep the sauce smooth.

FAQs

Can I make Penne Rosa Pasta vegetarian or vegan?

Absolutely! The base recipe is vegetarian as written. To make it vegan, use your favorite plant-based cream and cheese substitutes, and be sure your marinara sauce is dairy free.

What’s the best way to add more protein?

Grilled chicken, sautéed shrimp, or even chickpeas are all excellent protein boosts. Just toss them in with the pasta right at the end, so everything is coated in that rosy sauce.

How spicy does Penne Rosa Pasta get?

The heat level is very customizable. Add just a pinch of crushed red pepper for a mellow warmth, or kick it up with extra flakes if you’re after something bolder.

Can I use a different pasta shape?

Definitely! While penne is traditional for Penne Rosa Pasta, shapes like rigatoni, fusilli, or even spaghetti will all work beautifully—just be sure to cook them al dente so they hold up in the sauce.

Is this dish good for meal prepping?

Yes, Penne Rosa Pasta holds up well in the fridge and actually gets even more flavorful overnight. Pack individual portions for easy lunches or dinners throughout the week!

Final Thoughts

I’m always excited to share this Penne Rosa Pasta with friends and family, and I hope you’re tempted to make it a regular in your rotation. It’s unfussy, loaded with cozy flavor, and guaranteed to bring a burst of color and excitement to your table. Give it a try and let the rosy sauce work its delicious magic!

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