This Penne Rosa Recipe Is Ready in Minutes

Stuck at home, stomach rumbling, and a penne rosa recipe is all you can think about?  

Does the thought of waiting in a long line or those delivery app fees make you wince a little? 

Yep, we get it –  it’s a classic dilemma.  You crave that super satisfying, flavorful pasta, but you need it nowish, and without too much trouble.

Guess what?  Fantastic news is coming your way!  

This isn’t some crazy complicated, all-day cooking thing.  We’ve totally figured this out.  

This recipe right here?  Consider it your express ticket to homemade Penne Rosa happiness.  

We’re talking a Noodles & Company inspired dish that’s surprisingly simple and quick.  

You’ll be happily stabbing that penne pasta on your fork before you know it.  No joke.  

Ready to jump into the kitchen with me?

If you are out of an ingredient for the Penne Rosa consider using a jar of pasta sauce and making an easy jar sauce chicken alfredo another night.

Easy Penne Rosa From Scratch: Your Guide to Pasta Perfection

this …

Okay, so making Penne Rosa from scratch might sound kinda fancy, but trust us, it’s easier than finding matching socks on laundry day.  

This recipe is all about simple ingredients and straightforward steps.  

We’re not talking about slaving away in the kitchen for hours.  

Nope.  

This is weeknight dinner magic, folks.

For a vegetarian twist on pasta night, you might enjoy our asparagus tomato pasta recipe.

What Makes This Recipe Work?

Ever wonder why some copycat recipes just don’t taste quite right?  

It’s all about understanding the why behind the ingredients.  

This recipe works because we focus on the core flavors of Penne Rosa.  

We’re hitting those creamy, tomato-y, slightly spicy notes that make the original so addictive.  

And we’re doing it without any fancy chef skills.  

Just good ol’ home cooking know-how.

Looking for pasta dishes with a different flavor? Try lemon pesto pasta recipe.

Ingredient Rundown: What You Need

Let’s talk ingredients.  Nothing too crazy here, mostly stuff you might already have hanging around.  And if not, a quick trip to the store is all you need.

• Penne Pasta:  Obvious, right?  Penne is the noodle for Penne Rosa.  Its tubes and ridges are perfect for grabbing onto that creamy sauce.  We like regular penne, but whole wheat works too if you are feeling virtuous.
• Olive Oil:  Our starting point.  Olive oil is key for sautéing our veggies and building flavor from the get-go.  It adds richness and helps everything cook up nicely.
• Mushrooms:  Earthy, savory, and kinda meaty, mushrooms are a must in Penne Rosa.  We are using sliced white or baby bella mushrooms.  Baby bellas, also called cremini, have a bit more flavor depth, but white mushrooms are perfectly fine too.  Don’t skimp on these; they add a lot.
• Garlic:  Aromatic garlic, minced finely.  Garlic is like the best friend of both tomatoes and cream.  It just makes everything taste better.  Freshly minced is the way to go here for maximum flavor punch.
• Tomato Sauce:  The base of our Rosa sauce.  You can use plain tomato sauce, marinara sauce, or even vodka sauce for a little extra something-something.  Marinara will give you a slightly sweeter, herb-ier flavor, while vodka sauce adds a touch of creaminess even before we add the cream.  Your call!
• Tomato Paste:  Secret weapon alert!  Tomato paste is concentrated tomato flavor.  Just a bit of this stuff deepens the tomato taste and adds richness to the sauce.  If you want that really robust tomato flavor, don’t skip it.
• Chicken or Vegetable Broth:  Liquid gold, folks.  Broth thins out the sauce to the perfect consistency and adds another layer of savory flavor.  Chicken broth adds a bit more richness, while vegetable broth keeps it vegetarian.
• Heavy Cream:  The rosa in Penne Rosa comes from the cream!  Heavy cream makes the sauce, well, creamy and dreamy.  It balances out the acidity of the tomatoes and creates that signature velvety texture.  No skimping here if you want the real deal.
• Baby Spinach:  A pop of green and a boost of nutrients.  Baby spinach wilts down super quick and adds a mild, slightly earthy flavor that works great with the creamy tomato sauce.  Plus, it makes you feel a little bit healthy, right?
• Roma Tomatoes:  Fresh Roma tomatoes, diced.  These add a burst of fresh tomato flavor and a little bit of texture to the finished dish.  Roma tomatoes are meaty and less watery than other types, making them ideal for cooking.
• Italian Seasoning:  Your shortcut to Italian flavor magic.  Italian seasoning is usually a blend of oregano, basil, rosemary, thyme, and marjoram.  It brings that classic Italian herb-y aroma and taste.
• Red Pepper Flakes:  A little heat, a lot of flavor.  Red pepper flakes add just a touch of spice to Penne Rosa, balancing out the creaminess and tomato-ness.  Adjust to your spice preference, or skip them if you are spice-averse.
• Parmesan Cheese:  Salty, nutty, cheesy goodness.  Parmesan is essential for serving.  Freshly grated Parmesan melts beautifully into the hot pasta and adds that final flourish of flavor.
• Salt and Pepper:  Seasoning staples.  Salt enhances all the flavors, and pepper adds a little bite.  Season to taste throughout the cooking process.
• Balsamic Glaze:  Our secret ingredient!  A drizzle of balsamic glaze at the end adds a touch of sweetness and tanginess that cuts through the richness of the sauce and elevates the whole dish.  It’s unexpected and amazing.

For the perfect side dish, try our Italian focaccia recipe.

Step-by-Step Instructions: Let’s Cook!

Ready to get cooking?  Here’s how it all comes together.  It’s easier than you think, promise.

1. Cook the Penne:  First things first, get that pasta going.  Fill a large pot with salted water and bring it to a rolling boil.  Toss in your penne pasta and cook it according to the package directions.  You want it al dente, which means “to the tooth” in Italian – slightly firm to the bite.  Once it’s cooked, drain it in a colander and set aside.  Don’t rinse the pasta!  The starch on the surface helps the sauce cling.
2. Sauté the Mushrooms and Garlic:  While the pasta is cooking, heat up your skillet.  Place your large skillet over medium heat and add the olive oil.  Once the oil is shimmering, add the sliced mushrooms.  Cook them, stirring occasionally, until they release their moisture and start to brown.  This usually takes about 5 to 7 minutes.  Patience is key here; browning equals flavor.
3. Add Garlic and Aromatics:  Stir in the minced garlic to the skillet with the mushrooms.  Cook for about a minute more, until the garlic is fragrant.  Watch it closely so it doesn’t burn! Burnt garlic is bitter garlic, and nobody wants that.
4. Build the Rosa Sauce:  Pour in the tomato sauce and tomato paste (if using) into the skillet.  Add the chicken or vegetable broth.  Stir everything together to combine.  Bring the sauce to a simmer, then reduce the heat to low.  Let it simmer gently for about 5 minutes, stirring occasionally.  This simmering time helps the flavors meld and deepen.
5. Cream It Up:  Reduce the heat to low, very low.  Stir in the heavy cream and red pepper flakes.  Simmer gently for another 5 minutes, or until the sauce thickens slightly to your liking.  Keep the heat low to prevent the cream from curdling.  Season the sauce with Italian seasoning, salt, and black pepper to taste.  Taste as you go and adjust seasonings as needed.
6. Veggies In:  Add the baby spinach and diced Roma tomatoes to the skillet.  Cook until the spinach is just wilted and the tomatoes are heated through.  This will only take a minute or two.  Don’t overcook the spinach; you want it bright green and tender, not mushy.
7. Pasta Party!:  Add the cooked and drained penne pasta to the skillet with the Rosa sauce.  Toss everything together gently but thoroughly until the pasta is evenly coated in that luscious sauce.  Make sure every noodle gets some love.
8. Serve and Drizzle:  Serve your Penne Rosa hot, immediately.  Garnish each serving generously with freshly grated Parmesan cheese and a drizzle of balsamic glaze.  That balsamic drizzle is the magic touch, trust us.

Sautéing is a fundamental cooking method, like in this recipe for Penne Rosa, and understanding the best saute cooking method techniques are the keys to unlocking maximum flavor.

Serving Suggestions: Complete the Meal

Penne Rosa is pretty awesome on its own, but if you want to make it a full-on feast, here are some serving ideas:

• Garlic Bread:  Classic pasta sidekick.  Warm, buttery, garlicy bread is perfect for soaking up any extra Rosa sauce.
• Side Salad:  A fresh, crisp side salad with a light vinaigrette balances out the richness of the pasta.  Think mixed greens, cherry tomatoes, cucumbers, maybe some red onion.
• Grilled Chicken or Shrimp:  Want to add some protein?  Grilled chicken or shrimp are delicious additions to Penne Rosa.  Slice the chicken or sauté the shrimp and toss them in with the pasta.
• Roasted Vegetables:  For a heartier vegetarian meal, serve Penne Rosa with a side of roasted vegetables like broccoli, asparagus, or bell peppers.

Serve with a side of quick dinner rolls recipe.

Penne Rosa Recipe

Print

Variations To Make It Your Own

The beauty of home cooking is customization!  Here are some ways to tweak this Penne Rosa recipe to make it your own:

• Spicy Penne Rosa:  Love heat?  Increase the red pepper flakes, or add a pinch of cayenne pepper to the sauce.  You could even add a diced jalapeño when you sauté the mushrooms.
• Cheesy Penne Rosa:  Cheese lover alert!  Stir in some shredded mozzarella or provolone cheese along with the Parmesan for an extra cheesy, melty pasta dish.
• Creamier Penne Rosa:  For an even richer, creamier sauce, use half-and-half instead of heavy cream, or add a tablespoon of cream cheese to the sauce as it simmers.
• Penne Rosa with Chicken:  Add cooked chicken breast or rotisserie chicken to the pasta.  Shredded or diced chicken works best.
• Penne Rosa with Sausage:  Italian sausage, either sweet or spicy, would be a fantastic addition.  Brown the sausage before you sauté the mushrooms, and then proceed with the recipe as directed.
• Vegan Penne Rosa:  Swap out the heavy cream for full-fat coconut milk or cashew cream.  Omit the Parmesan cheese, or use a vegan Parmesan alternative.  Make sure you are using vegetable broth.

If this recipe had your mouth watering, try our spaghetti aglio olio.

Storage & Reheating Penne Rosa Leftovers

Lucky you, Penne Rosa leftovers are pretty darn good.  

Store any leftover pasta in an airtight container in the fridge for up to 3 days.  

To reheat, gently warm it up on the stovetop or in the microwave.  You might need to add a splash of broth or water to loosen the sauce as it reheats. 

Nutritional Insights On The Recipe

Okay, let’s peek at the nutritional side of things.  Keep in mind these are estimates and can vary depending on the exact ingredients you use and your portion sizes.  But it gives you a general idea.

(Per serving, estimated):

• Calories:  Around 450-550
• Protein:  About 15-20g
• Fat:  Around 20-25g (mostly from olive oil and cream)
• Saturated Fat:  Around 10-15g
• Cholesterol:  Around 50-70mg
• Sodium:  Around 500-700mg (can vary greatly depending on broth and sauce)
• Carbohydrates:  Around 60-70g
• Fiber:  Around 4-6g
• Sugar:  Around 10-15g

Important Note:  This is just an estimate!  For more precise nutritional information, use a nutrition calculator app and plug in the specific brands and amounts of ingredients you use.

Penne Rosa Ingredient Swaps and Substitutions

Life happens, and sometimes you are missing an ingredient or two.  No sweat!  Here are some easy swaps you can make:

• No Penne Pasta?  Rigatoni, ziti, or even rotini would work in a pinch.  You want a pasta shape that can hold onto the sauce.
• No Fresh Mushrooms?  Canned sliced mushrooms, drained well, can work.  They won’t have quite the same flavor, but they’ll do.  You could also try other veggies like chopped bell peppers or zucchini.
• No Roma Tomatoes?  Any diced tomato will work.  Just drain off some of the excess liquid if they seem very watery.  Canned diced tomatoes, drained, are also an option.
• No Heavy Cream?  Half-and-half will work, but the sauce won’t be quite as rich and thick.  For a dairy-free option, try full-fat coconut milk or cashew cream (see notes in Variations about flavor).
• No Italian Seasoning?  Make your own blend!  Combine dried oregano, basil, rosemary, and thyme.  Or just use oregano and basil – those are the key flavors.

Your Penne Rosa Questions Answered

Got questions?  We’ve got answers!  Here are some common queries about making Penne Rosa at home.

The Final Bite

So there you have it – Penne Rosa, done and dusted in your very own kitchen.  

From craving to comforting pasta in under 30 minutes, it’s a weeknight win.  

Want more quick, flavorful recipes like this one, crafted with a chef’s touch?  

Culinary expert Ryan Yates, with two decades of experience in bustling kitchens, dishes out simple yet delicious recipes every week in the Simply Delicious Newsletter by Edible Exposure Media.  

Think of it as a little extra flavor delivered straight to your inbox.  Happy cooking!

Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.