Penne Rosa Pasta: The Ultimate Guide to Making It Perfectly

Penne Rosa Pasta: Prepare to fall in love with your new favorite weeknight meal! Imagine twirling perfectly cooked penne pasta coated in a creamy, dreamy tomato-cream sauce, bursting with fresh basil and a hint of garlic. This isn’t just pasta; it’s a comforting hug in a bowl, ready in under 30 minutes.

While the exact origins of Penne Rosa are debated, its roots clearly lie in the Italian-American culinary tradition, where classic Italian flavors are amplified with a touch of richness. It’s a testament to the beautiful marriage of simplicity and indulgence, taking the humble tomato sauce and elevating it to something truly special.

What makes Penne Rosa Pasta so irresistible? It’s the perfect balance of flavors and textures. The slight tang of the tomato is beautifully complemented by the velvety cream, creating a sauce that’s both comforting and exciting. People adore this dish because it’s incredibly easy to make, satisfyingly delicious, and endlessly customizable. Whether you’re a seasoned chef or a kitchen novice, you can whip up a batch of this crowd-pleasing pasta with minimal effort. So, grab your ingredients, and let’s get cooking!

Ingredients:

• Penne Pasta: 1 pound
• Olive Oil: 2 tablespoons, extra virgin
• Yellow Onion: 1 medium, finely chopped
• Garlic: 4 cloves, minced
• Crushed Red Pepper Flakes: 1/2 teaspoon (adjust to taste)
• Canned Crushed Tomatoes: 28 ounces
• Tomato Paste: 2 tablespoons
• Heavy Cream: 1 cup
• Vegetable Broth: 1/2 cup
• Fresh Basil: 1/4 cup, chopped, plus more for garnish
• Parmesan Cheese: 1/2 cup, grated, plus more for serving
• Salt: To taste
• Black Pepper: Freshly ground, to taste
• Optional: 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• Optional: 1/2 cup cooked chicken or sausage, sliced

Cooking the Pasta:

1. Bring Water to a Boil: Fill a large pot with salted water (about 4 quarts) and bring it to a rolling boil over high heat. The salt is crucial for flavoring the pasta as it cooks. Don’t skimp on it! I usually add about 1-2 tablespoons of salt.
2. Cook the Penne: Add the penne pasta to the boiling water and cook according to the package directions, usually around 10-12 minutes, or until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but cooked through, with a slight resistance when you bite into it.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It will help to create a creamy and emulsified sauce that clings beautifully to the pasta. Trust me, you don’t want to skip this step.
4. Drain the Pasta: Drain the pasta in a colander and set it aside. Don’t rinse the pasta unless you’re making a cold pasta salad. Rinsing removes the starch, which we want for our sauce.

Making the Rosa Sauce:

1. Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Garlic and Red Pepper Flakes: Add the minced garlic and crushed red pepper flakes to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The red pepper flakes add a nice touch of heat, but you can adjust the amount to your liking.
3. Incorporate Tomatoes and Paste: Stir in the crushed tomatoes and tomato paste. Break up the crushed tomatoes with a spoon. The tomato paste adds richness and depth of flavor to the sauce.
4. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together.
5. Add Heavy Cream and Broth: Stir in the heavy cream and vegetable broth. The heavy cream adds richness and creaminess to the sauce, while the vegetable broth helps to thin it out slightly and add another layer of flavor.
6. Season and Adjust: Season the sauce with salt and freshly ground black pepper to taste. This is where you can really customize the sauce to your preferences. Taste it and adjust the seasonings as needed.
7. Optional Add-ins: If you’re using sun-dried tomatoes or cooked chicken/sausage, add them to the sauce at this point and stir to combine.

Combining Pasta and Sauce:

1. Add Pasta to Sauce: Add the cooked penne pasta to the skillet with the sauce and toss to coat. Make sure all the pasta is evenly coated in the sauce.
2. Add Pasta Water (if needed): If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water will help to create a creamy and emulsified sauce that clings beautifully to the pasta.
3. Incorporate Cheese and Basil: Stir in the grated Parmesan cheese and chopped fresh basil. The Parmesan cheese adds a salty and savory flavor, while the fresh basil adds a bright and herbaceous note.
4. Serve Immediately: Serve the Penne Rosa immediately, garnished with extra Parmesan cheese and fresh basil, if desired. This dish is best enjoyed hot!

Tips and Variations:

• Spice Level: Adjust the amount of crushed red pepper flakes to control the spice level. If you’re sensitive to heat, start with a smaller amount and add more to taste.
• Vegetarian Option: To make this dish vegetarian, simply omit the chicken or sausage. You can also add other vegetables, such as mushrooms, bell peppers, or zucchini.
• Vegan Option: To make this dish vegan, substitute the heavy cream with a plant-based cream alternative, such as cashew cream or coconut cream. You can also use nutritional yeast in place of the Parmesan cheese.
• Cheese Variations: Feel free to experiment with different types of cheese. Pecorino Romano or Asiago cheese would also be delicious in this dish.
• Herb Variations: You can also use other fresh herbs, such as oregano, thyme, or parsley, in place of or in addition to the basil.
• Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce and add the cooked pasta when you’re ready to serve.
• Freezing: This dish can also be frozen for up to 2 months. Allow the pasta to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.
• Pasta Shape: While this recipe calls for penne pasta, you can use other pasta shapes, such as rigatoni, farfalle, or fusilli.
• Sun-Dried Tomatoes: If you’re using sun-dried tomatoes, be sure to drain them well and chop them into small pieces. Oil-packed sun-dried tomatoes are preferred, as they are more flavorful and tender.
• Fresh Tomatoes: In the summer, you can use fresh tomatoes instead of canned crushed tomatoes. Simply peel and chop about 2 pounds of ripe tomatoes and add them to the sauce. You may need to simmer the sauce for a longer period of time to allow the tomatoes to break down.

Serving Suggestions:

• Garlic Bread: Serve with a side of garlic bread for dipping into the delicious sauce.
• Salad: Pair with a simple green salad or a Caesar salad for a complete meal.
• Grilled Vegetables: Serve alongside grilled vegetables, such as asparagus, zucchini, or bell peppers.
• Protein: Add grilled chicken, shrimp, or sausage for a heartier meal.
• Wine Pairing: A light-bodied red wine, such as Pinot Noir or Chianti, would pair well with this dish.

Troubleshooting:

• Sauce Too Thick: If the sauce is too thick, add a little more pasta water or vegetable broth until it reaches your desired consistency.
• Sauce Too Thin: If the sauce is too thin, simmer it for a longer period of time to allow it to reduce and thicken. You can also add a tablespoon of tomato paste or a slurry of cornstarch and water to help thicken the sauce.
• Pasta Overcooked: Be careful not to overcook the pasta, as it will become mushy. Cook the pasta al dente, which means “to the tooth” in Italian. The pasta should be firm but cooked through, with a slight resistance when you bite into it.
• Sauce Too Acidic: If the sauce is too acidic, add a pinch of sugar or a tablespoon of butter to help balance the flavors.
• Garlic Burned: Be careful not to burn the garlic, as it can become bitter. Cook the garlic over low heat and stir frequently. If the garlic starts to brown too quickly, remove the skillet from the heat for a few seconds.

Conclusion:

So there you have it! This Penne Rosa Pasta recipe is more than just a meal; it’s a comforting hug in a bowl, a vibrant celebration of flavors, and a guaranteed crowd-pleaser. I truly believe this is a must-try for anyone looking for a quick, easy, and utterly delicious pasta dish. The creamy tomato sauce, perfectly cooked penne, and customizable additions make it a winner every single time. But why is it a must-try? Because it’s incredibly versatile! You can easily adapt it to your own tastes and dietary needs. Feeling like something a little heartier? Add some grilled chicken, Italian sausage, or even some crispy bacon. Want to keep it vegetarian? Toss in some roasted vegetables like zucchini, bell peppers, or mushrooms. The possibilities are truly endless! And speaking of possibilities, let’s talk serving suggestions. This Penne Rosa Pasta is fantastic on its own, but it’s even better when paired with a few simple sides. A crisp green salad with a light vinaigrette is the perfect complement to the richness of the sauce. Or, for a more substantial meal, serve it with some garlic bread or crusty Italian bread for soaking up all that delicious sauce. For variations, consider adding a pinch of red pepper flakes for a little kick. Or, if you’re a cheese lover like me, sprinkle some freshly grated Parmesan or Pecorino Romano cheese on top before serving. You could even stir in a dollop of ricotta cheese for an extra creamy texture. Another fun variation is to use different types of pasta. While penne is my go-to, rotini, fusilli, or even rigatoni would work beautifully. I’ve made this Penne Rosa Pasta countless times, and it’s always a hit. It’s perfect for a weeknight dinner, a casual get-together with friends, or even a potluck. It’s also a great way to use up any leftover vegetables you have in the fridge.

Serving Suggestions:

• Serve with a side salad and garlic bread.
• Top with grilled chicken or sausage for added protein.
• Garnish with fresh basil and Parmesan cheese.

Variations:

• Add a pinch of red pepper flakes for a spicy kick.
• Stir in some roasted vegetables for a vegetarian option.
• Use different types of pasta, such as rotini or fusilli.

Now, it’s your turn! I’m so excited for you to try this recipe and experience the magic of Penne Rosa Pasta for yourself. Don’t be afraid to get creative and experiment with different ingredients and variations. The most important thing is to have fun and enjoy the process. Once you’ve made it, I would absolutely love to hear about your experience. Did you make any changes to the recipe? What did you think of the flavor? What did you serve it with? Share your photos and comments in the comments section below. I can’t wait to see what you create! Happy cooking! I hope this becomes a staple in your home, just like it is in mine. Enjoy! Print