Description

Penne Rosa Pasta is a vibrant and creamy dish that blends rich tomato flavors with a hint of spice. Penne noodles are coated in a luscious sauce made from marinara, fresh tomatoes, and a splash of cream. Perfect for weeknight dinners or impressing guests with its delightful colors and bold flavors.

Ingredients

1 lb penne pasta
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes (adjust to taste)
1 cup white button mushrooms, sliced
3 roma tomatoes, chopped
4 cups baby spinach
2 cups marinara sauce
1/4 cup heavy cream
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for garnish
Chopped fresh basil (optional, for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook penne pasta until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing until fragrant. Add sliced mushrooms and cook until softened and golden.
Add chopped roma tomatoes to the skillet. Cook for 2-3 minutes until the tomatoes begin to release their juices.
Stir in the baby spinach and let it wilt into the mixture.
Add marinara sauce and stir to combine. Let it simmer gently for 5 minutes, then reduce the heat and stir in the heavy cream, allowing the sauce to turn a rosy pink. Season with salt and pepper to taste.
Add the cooked penne pasta into the sauce and toss to coat. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
Serve the pasta topped with grated Parmesan cheese and chopped fresh basil, if desired.

Notes

For a vegan version, substitute the heavy cream with plant-based cream and omit the Parmesan cheese or use a dairy-free alternative.
Feel free to adjust the level of crushed red pepper flakes based on your preferred spice level.
For a protein boost, try adding grilled chicken, sautéed shrimp, or chickpeas.