Creamy Tomato Penne

I found this penne rosa pasta gem a few weeks back while searching for something to break our boring spaghetti routine. It's now our go-to "special" weeknight meal that's actually easier than calling for takeout! The silky tomato sauce sits right between traditional red sauce and creamy alfredo in a way that gets my fussy eaters to clean their plates.

The day after I first whipped this up, my hubby sent me a text from the office asking if we could have the "pink noodles" again tonight. That moment told me we had a winner!

Ingredients You'll Want

• Penne pasta: Those little grooves catch all the sauce beautifully, though any pasta shape can work when you're in a rush.
• Heavy cream: This turns ordinary tomato sauce into something extraordinary. It's worth the splurge!
• Fresh spinach: I grab baby spinach because it softens quickly and tastes more subtle.
• Bell pepper: Brings a nice snap and touch of sweetness. Red looks pretty, but green's fine too.
• Crushed tomatoes: Forms the sauce foundation. Try the fire-roasted kind for extra depth.
• Red pepper flakes: Just a pinch adds gentle heat without overwhelming. Add more if that's your thing.
• Mozzarella cheese: Creates that gooey, stretchy texture as it melts into the sauce.
• Fresh herbs: A handful of parsley adds brightness at the finish. Fresh basil works wonders too.

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My Cooking Method

Veggie Start

First, I cook the onions and peppers till they're tender but not brown. This builds flavor before the garlic goes in. I've learned my lesson about adding garlic too soon—it just burns and turns nasty.

Sauce Creation

To nail that perfect pink shade, I pour the cream into the tomato mix bit by bit. I keep stirring the whole time so nothing separates. Watching it change from bright red to soft pink is pretty cool!

Noodle Know-How

I always boil the pasta separately until it's just firm to the bite - roughly a minute under what the box says. It'll finish up when mixed with the hot sauce. I save some of that starchy cooking water in case my sauce needs thinning.

Final Flourish

I mix in the fresh herbs and cheese after taking the pot off the heat. This keeps the cheese from getting stringy and preserves the herbs' bright flavor.

I came up with this dish one evening when I'd planned to make basic marinara but noticed my kids were bored with "normal" spaghetti. With some cream about to go bad in the fridge, I took a chance, and this tasty combo was the result!

Ways To Serve

This dish stands on its own, but I like pairing it with a basic green salad with lemon dressing for balance. Some crusty garlic bread is perfect for wiping up the extra sauce. When friends come over, I'll toss in some grilled chicken or shrimp to make it more filling.

Tweak It Your Way

Toss in some cooked mushrooms for an earthy twist. Use kale instead of spinach if you want something with more bite. If you like heat, throw in extra red pepper flakes or a spoonful of harissa. During peak tomato season, I'll mix in halved cherry tomatoes at the end for pops of fresh flavor.

Keeping It Fresh

This keeps well in the fridge for about 4 days. The sauce gets much thicker when cold, so I always add a bit of water or chicken broth when warming it up. For packed lunches, I cook the pasta slightly less so it won't turn mushy later.

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Smart Tricks

• Make your pasta water taste like the ocean - it's your only shot to flavor the noodles
• Skip rinsing your pasta after draining - that starch helps the sauce stick
• When you're rushed, grab pre-chopped garlic and ready-to-use spinach

This dish has totally upgraded our pasta nights. There's something special about how the velvety tomato sauce hugs every bit of the penne that makes it so good. It's rich enough to feel special but won't leave you zonked out afterward. The best part? It's quicker than delivery but tastes like you'd pay big bucks for it at a nice restaurant!

Frequently Asked Questions

→ Can I toss in some protein?

Totally! Grilled chicken, shrimp, or sausage are awesome choices. Just cook them on their own before mixing with the pasta.

→ Do other pastas work here?

Of course! Rotini, farfalle, or fusilli are great swaps. Use whatever you've got on hand.

→ Will this be spicy?

It’s lightly spiced with ½ teaspoon of red pepper flakes. Add more or less to match your heat tolerance!

→ Can I prep this in advance?

Definitely, but it’s best fresh. If storing, undercook the pasta a bit and stir in extra cream when reheating.

→ Is there a way to lighten it up?

Sure! Swap the heavy cream for milk or half-and-half. Just note it won’t be as thick and creamy.