Description

This Penne Rosa Pasta is a creamy, comforting dish that combines tender penne pasta with a flavorful tomato and spinach sauce enriched with heavy cream and mozzarella cheese. The sauce is aromatically seasoned with garlic, bell peppers, and red pepper flakes for a mild kick, then simmered to perfection before being tossed with cooked pasta. Perfect for a satisfying family meal or a cozy weeknight dinner.

Ingredients

Pasta

1 Pound penne pasta, cooked and drained

Sauce

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 ounces)
2 bay leaves
1/2 Cup heavy whipping cream
4 Cups fresh spinach
Salt, to taste
Black pepper, to taste

Cheese & Garnish

1 Cup shredded mozzarella cheese
Parmesan cheese, shredded, to serve
3 Sprigs parsley, for garnish

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Instructions

Prepare the vegetables: In a large pan, heat the olive oil over medium heat until shimmering. Add the chopped onion and green bell pepper. Cook, stirring occasionally, for 3 to 4 minutes until softened.
Sauté garlic and spices: Add the minced garlic and red pepper flakes to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Simmer the tomato sauce: Pour in the crushed tomatoes and add the bay leaves. Stir well to combine. Cover the pan and let the mixture simmer over medium-low heat for 4 to 5 minutes to develop flavor.
Cook down spinach and enrich sauce: Remove and discard the bay leaves. Stir in the heavy whipping cream, and season with salt and black pepper to taste. Add the fresh spinach, cover the pan, and cook for 3 to 4 minutes, allowing the spinach to wilt and cook down.
Combine pasta and cheese: Add the hot cooked penne pasta to the sauce. Stir in the shredded mozzarella cheese and chopped parsley until the cheese melts and everything is well combined. Remove the pan from heat.
Serve: Dish the pasta onto plates and garnish with additional parsley and shredded parmesan cheese. Serve immediately while hot.

Notes

You can adjust the amount of red pepper flakes to control the heat level.
Use fresh Parmesan for the best flavor when garnishing.
Feel free to substitute fresh basil for parsley if preferred.
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
This recipe can be made gluten-free by using gluten-free pasta.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian