Description
This Penne Rosa Pasta is a creamy, flavorful dish that combines tender penne pasta with a savory tomato and cream sauce, fresh spinach, and melty mozzarella cheese. Infused with garlic, bell pepper, onion, and subtle red pepper flakes, this comforting Italian-inspired meal is perfect for a satisfying weeknight dinner or a cozy gathering with friends and family.
Ingredients
Pasta
- 1 Pound penne pasta (cooked and drained)
Sauce and Vegetables
- 1 Tablespoon olive oil
- 1 yellow onion (small, chopped)
- 1 green bell pepper (chopped)
- 3 Cloves garlic (minced)
- 1/2 Teaspoon red pepper flakes (or to taste)
- 1 Can crushed tomatoes (28-Ounce can)
- 2 bay leaves
- 1/2 Cup heavy whipping cream
- 4 Cups spinach (fresh)
- Salt and black pepper (to taste)
Cheese and Garnish
- 1 Cup mozzarella cheese (shredded)
- Parmesan cheese (shredded, to serve)
- 3 Sprigs parsley (for garnish)
Instructions
- Cook the Pasta: Boil the penne pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large pan, heat the olive oil over medium heat until shimmering. Add the chopped onion and green bell pepper and cook for 3 to 4 minutes until softened.
- Add Garlic and Spices: Stir in the minced garlic and red pepper flakes and sauté for an additional minute to release their aromas.
- Simmer the Tomato Sauce: Add the crushed tomatoes and bay leaves to the pan, mixing well. Cover and let the sauce simmer over medium-low heat for 4 to 5 minutes to develop flavor.
- Cook Down the Spinach: Remove and discard the bay leaves. Stir in the heavy whipping cream, salt, pepper, and fresh spinach. Cover the pan and allow the spinach to cook down and soften, about 3 to 4 minutes.
- Combine Pasta and Cheese: Stir the hot cooked penne into the sauce mixture. Add the shredded mozzarella cheese and parsley, stirring well until the cheese is slightly melted and evenly distributed.
- Serve: Remove the pan from heat and serve immediately. Garnish with fresh parsley sprigs and a generous sprinkling of shredded parmesan cheese.
Notes
- Use fresh spinach for the best flavor and texture; frozen spinach can be used but must be fully thawed and drained.
- Adjust the red pepper flakes to your preferred spice level or omit entirely for a milder dish.
- For a richer sauce, add more heavy cream or substitute part of it with half-and-half.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Gluten-free penne pasta can be used as a substitute to make this dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
