Can I make Penne Rosa ahead of time?

Yep! You can make the sauce ahead of time and store it in the fridge for up to 2 days. Then, just cook the pasta fresh and combine it with the reheated sauce when you're ready to eat.

How do I make Penne Rosa spicier?

Easy peasy. Add more red pepper flakes, or include a pinch of cayenne pepper in the sauce. You could also add a diced jalapeño or a dash of hot sauce.

Is Penne Rosa vegetarian?

Yes, this recipe as written is vegetarian. Just make sure you use vegetable broth instead of chicken broth. To make it vegan, see the "Variations" section above.

Can I freeze Penne Rosa?

Freezing creamy pasta sauces can be a bit tricky, as the cream can sometimes separate upon thawing. However, you can freeze Penne Rosa. For best results, freeze it in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge and reheat gently on the stovetop, adding a little broth or water to help restore the sauce's creamy texture.

What's the best kind of tomato sauce to use?

It's really up to your preference! Plain tomato sauce is a good blank canvas. Marinara sauce adds a bit more sweetness and herbs. Vodka sauce adds a touch of extra creaminess and a hint of vodka flavor (though the alcohol cooks off). Experiment and see what you like best!

Why is it called Penne Rosa?

"Rosa" means "pink" in Italian. The "rosa sauce" is a creamy tomato sauce, which is pinkish in color. So, "Penne Rosa" simply means "penne pasta with pink sauce." Simple as that!

Can I add protein to Penne Rosa?

Absolutely! Grilled chicken, shrimp, Italian sausage, or even white beans or chickpeas would all be great protein additions. Just cook your protein separately and stir it into the pasta at the end.

Quick Penne Rosa Recipe Copycat Ready in 30 Min!

Name: Penne Rosa Recipe with Balsamic Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound penne pasta; 2 tablespoons olive oil; 8 ounces white or baby bella mushrooms, sliced; 3 cloves garlic, minced; 24 ounces tomato sauce (marinara or vodka sauce works well); 2 tablespoons tomato paste (optional, for richer flavor); 1/2 cup chicken or vegetable broth; 1/2 cup heavy cream; 5 ounces baby spinach; 1 pint Roma tomatoes, diced; 2 teaspoons Italian seasoning; 1/4 teaspoon red pepper flakes (or more to taste); Salt and black pepper to taste; Parmesan cheese, grated, for serving; 2 tablespoons balsamic glaze, for drizzling (see notes)

Description

Craving Noodles & Company’s Penne Rosa? This copycat recipe brings that creamy tomato pasta dish to your kitchen in under 30 minutes! With mushrooms, spinach, and a unique balsamic glaze drizzle, it’s a weeknight dinner winner.

Equipment:

Large pot

Large skillet

Colander

Measuring spoons and cups

Knife

Cutting board

Ingredients

Units Scale

1 pound penne pasta
2 tablespoons olive oil
8 ounces white or baby bella mushrooms, sliced
3 cloves garlic, minced
24 ounces tomato sauce (marinara or vodka sauce works well)
2 tablespoons tomato paste (optional, for richer flavor)
1/2 cup chicken or vegetable broth
1/2 cup heavy cream
5 ounces baby spinach
1 pint Roma tomatoes, diced
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes (or more to taste)
Salt and black pepper to taste
Parmesan cheese, grated, for serving
2 tablespoons balsamic glaze, for drizzling (see notes)

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Instructions

Get your pasta cooking! Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until it’s al dente. Once cooked, drain the pasta in a colander and set it aside.
While the pasta is cooking, let’s get the sauce started. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown. This usually takes about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Pour in the tomato sauce and tomato paste (if you’re using it). Add the chicken or vegetable broth. Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together nicely.
Reduce the heat to low and stir in the heavy cream and red pepper flakes. Simmer gently for another 5 minutes, or until the sauce has thickened slightly to your liking. Season the sauce with Italian seasoning, salt, and black pepper to taste.
Add the baby spinach and diced Roma tomatoes to the skillet. Cook until the spinach is wilted and the tomatoes are heated through. This will only take a minute or two.
Now, add the cooked and drained penne pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated in that delicious Rosa sauce.
Serve your Penne Rosa hot, right away! Garnish each serving generously with grated Parmesan cheese and a drizzle of balsamic glaze.

Notes

This recipe stands out because of the balsamic glaze drizzle at the end. While most copycat Penne Rosa recipes focus on replicating the creamy tomato sauce, the balsamic glaze adds a touch of sophisticated sweetness and tanginess that elevates the dish. It cuts through the richness of the cream and tomato, providing a delightful flavor contrast that makes each bite more interesting. It’s a simple addition that makes a big difference!

If you prefer a thicker sauce, simmer it for a few extra minutes after adding the cream. For a thinner sauce, add a splash more chicken broth.

Adjust the amount of red pepper flakes to control the heat. Start with 1/4 teaspoon and add more if you like it spicier.

Freshly grated Parmesan is highly recommended for the best flavor and melting. Pecorino Romano would also be a tasty alternative.

This recipe is vegetarian as is. To make it vegan, substitute the heavy cream with a plant-based cream alternative like cashew cream or full-fat coconut milk (be mindful that coconut milk may slightly alter the flavor profile). Omit the Parmesan cheese or use a vegan Parmesan alternative.

Serve Penne Rosa with a side salad and garlic bread for a complete and satisfying meal. You can also add grilled chicken or shrimp to the pasta for extra protein.

Store leftover Penne Rosa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little broth or water if needed to loosen the sauce.

Nutrition

Serving Size: 1 Serving
Calories: 450-550
Sugar: 10-15g
Sodium: 500-700mg (can vary greatly depending on broth and sauce)
Fat: 20-25g (mostly from olive oil and cream)
Saturated Fat: 10-15g
Carbohydrates: 60-70g
Fiber: 4-6g
Protein: 15-20g
Cholesterol: 50-70mg