Creamy Tomato Penne

I found this penne rosa pasta last week when I was hunting for a change from our typical pasta nights. It's now our go-to "special" weekday meal that takes way less time than calling for delivery! The smooth tomato sauce falls right between red sauce and white sauce - so good that even my fussy eaters clean their plates.

The day after I cooked this the first time, my husband sent me a text from work asking if we could have the "pink noodles" again tonight. That's when I knew we had a winner!

Ingredients You'll Want

• Penne pasta: Those little grooves grab all the sauce, but swap in whatever shape you've got.
• Heavy cream: This turns regular tomato sauce into something amazing. Don't try to cut corners here!
• Fresh spinach: I grab baby spinach because it softens fast and isn't too strong.
• Bell pepper: Gives you some nice snap and sweetness. Red looks pretty but green works too.
• Crushed tomatoes: Makes up the main sauce. I really like fire-roasted for extra taste.
• Red pepper flakes: Just a touch for warmth without making it hot. Add more if you want kick.
• Mozzarella cheese: Gets all gooey in the sauce making those dreamy stretchy strands.
• Fresh herbs: Parsley adds brightness at the end. Fresh basil works great too if you have some.

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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 figured out not to throw in garlic too soon or it gets burnt and tastes awful.

Sauce Creation

The secret to that beautiful rosa shade is slowly adding cream to the tomato mix. I keep stirring during this part so nothing splits apart. Watching it change from bright red to soft pink is so satisfying!

Noodle Know-How

I always boil the pasta separately until it's just firm - about a minute under what the box says. It'll finish cooking when mixed with the hot sauce. Saving some pasta water comes in handy if your sauce needs loosening up.

Final Additions

I mix in fresh herbs and cheese at the very end with the heat off. This keeps the cheese from getting stringy and keeps the herbs nice and green.

I came up with this dish when I'd planned to make basic marinara but realized the kids were bored of "normal" spaghetti. With some cream that needed using up, I decided to try something new, and this tasty combo was the result!

Ways To Serve It

This can totally stand alone as a meal, but I often pair it with a basic green salad with lemon dressing for some freshness. Garlic bread works perfectly for wiping up extra sauce. When friends come over, I sometimes top it with grilled chicken or shrimp to make it fancier.

Switch Things Up

You can toss in some cooked mushrooms for an earthy flavor. Try kale instead of spinach if you want something with more bite. For extra heat, use more red pepper flakes or add a spoonful of harissa. In summer, I sometimes throw in some halved cherry tomatoes at the end for bursts of juicy freshness.

Keeping Leftovers

This stays good in the fridge for about 4 days. The sauce gets much thicker when cold, so I always add a splash of water or chicken broth when warming it up. If I'm prepping lunches ahead, I cook the pasta a little less so it won't turn mushy when reheated.

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Smart Tricks

• Put plenty of salt in your pasta water - you can't flavor the pasta any other way
• Skip rinsing your pasta after cooking - the starchiness helps sauce stick better
• When you're rushed, grab pre-chopped garlic and pre-washed spinach

This dish has totally upgraded our pasta nights. Something about how the creamy tomato sauce hugs every bit of the penne makes it so good. It's rich enough to feel special but not so heavy you want to crash afterward. And honestly? It's quicker than waiting for delivery but tastes like something you'd pay good money for at a restaurant!

Frequently Asked Questions

→ Can I add meat or seafood?

Of course! Grilled chicken, cooked sausage, or shrimp work great. Cook them separately and mix in when assembling.

→ Can I swap the pasta shape?

Sure! Medium-sized shapes like rotini or bowties are perfect replacements.

→ How much spice does it have?

It's mildly spicy with ½ teaspoon red pepper flakes. Adjust to taste if you like more or less heat.

→ Can I prepare this ahead?

Yes, but freshly cooked pasta tastes best. If storing, undercook slightly and add cream when reheating.

→ Can I make it lighter?

For a lighter option, use milk or half-and-half instead of heavy cream. It won't be as rich but still delicious.