Penne Rosa Pasta is a creamy, spicy dish featuring penne pasta tossed in a tomato-based sauce with a kick of heat, fresh vegetables, and a touch of cream. It’s a flavorful vegetarian option that’s hearty, comforting, and quick enough for weeknight dinners, with a rich texture and bold taste that satisfies every time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
penne pastagarlicolive oilcrushed red pepper flakescherry tomatoeszucchini or mushroomsbaby spinachheavy cream or half-and-halftomato sauce or marinaraParmesan cheese (optional)salt and pepperfresh basil (optional for garnish)
directions
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat olive oil and sauté garlic with red pepper flakes until fragrant.
Add cherry tomatoes and zucchini or mushrooms, cooking until tender.
Stir in tomato sauce and let it simmer for a few minutes.
Add the cooked penne to the skillet and toss to coat in the sauce.
Lower the heat and stir in the cream or half-and-half, mixing until well combined.
Add baby spinach and cook just until wilted.
Season with salt and pepper to taste.
Top with Parmesan cheese and garnish with fresh basil if desired.
Serve hot.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use whole wheat or gluten-free penne for a healthier or allergy-friendly version.
Add grilled chicken, shrimp, or tofu for extra protein.
Use coconut cream as a dairy-free substitute.
Increase the red pepper flakes for a spicier version.
Try adding sun-dried tomatoes or olives for a Mediterranean twist.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat with a splash of cream or water to loosen the sauce.Microwave reheating works too—heat in 30-second intervals, stirring in between.
FAQs
What makes Penne Rosa different?
Penne Rosa combines spicy tomato sauce with cream and fresh vegetables for a unique flavor profile.
Can I make this vegan?
Yes, use plant-based cream and skip the cheese or use a vegan alternative.
What vegetables can I add?
Broccoli, bell peppers, or kale make great additions.
How do I make it less spicy?
Reduce or omit the red pepper flakes.
Can I prepare it ahead of time?
Yes, but add the cream and spinach when reheating for the freshest taste.
Do I need to use penne?
No, any short pasta like rotini or rigatoni works well too.
What type of cream should I use?
Heavy cream gives the richest taste, but half-and-half or plant-based cream work too.
Is this dish kid-friendly?
Yes, just reduce the spice level to suit their taste.
Can I freeze Penne Rosa?
Freezing is not ideal due to the cream, but you can freeze the sauce separately.
Can I add cheese?
Absolutely, Parmesan or mozzarella are great choices.
Conclusion
Penne Rosa Pasta is a deliciously creamy, spicy, and veggie-packed dish that’s easy to customize and perfect for busy nights or casual gatherings. With just the right balance of heat and richness, it’s a standout recipe you’ll want to make again and again.
Print
Penne Rosa Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Penne Rosa Pasta is a flavorful and creamy dish made with penne pasta, sautéed vegetables, and a spicy tomato cream sauce. It’s a quick and satisfying meal perfect for weeknights.
Ingredients
- 12 oz penne pasta
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 small red onion, sliced
- 1 cup sliced mushrooms
- 1 small zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 tsp red pepper flakes
- 2 cups marinara sauce
- 1/2 cup heavy cream or plain Greek yogurt
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook penne pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and red onion, and sauté for 2 minutes.
- Add mushrooms, zucchini, and cherry tomatoes. Cook until vegetables are tender, about 5-6 minutes.
- Stir in red pepper flakes and marinara sauce. Bring to a simmer.
- Reduce heat to low and stir in heavy cream or Greek yogurt. Mix until well combined.
- Add spinach and cook until wilted.
- Stir in the cooked pasta and mix well to coat.
- Season with salt and pepper to taste. Sprinkle with Parmesan cheese.
- Garnish with fresh basil if desired and serve warm.
Notes
- Use whole wheat or gluten-free penne for a healthier or gluten-free option.
- Substitute Greek yogurt for cream to reduce fat content.
- Add grilled chicken or shrimp for extra protein.