One-Pot Creamy Penne

I found this penne rosa pasta idea a few weeks back when I was totally bored with our usual pasta dinners. It's now become the go-to meal we make when we want something that feels fancy but takes barely any work - even less trouble than grabbing takeout! The smooth tomato cream sauce hits that sweet spot somewhere between regular red sauce and white sauce, and my fussy eaters actually finish their plates.

The day after I cooked this the first time, my husband sent me a message from the office asking if we could have that "pink pasta" again tonight. That's when I realized we had a winner on our hands!

Ingredients Needed

• Penne pasta: Those little grooves catch all the sauce perfectly, though any pasta shape can work if you're in a jam.
• Heavy cream: This is the magic that turns ordinary tomato sauce into something extraordinary. Don't try to substitute!
• Fresh spinach: I usually grab baby spinach because it cooks down quickly and tastes milder.
• Bell pepper: Gives a nice snap and touch of sweetness. Red looks pretty, but any color works fine.
• Crushed tomatoes: Forms the sauce foundation. Try the fire-roasted kind for extra taste.
• Red pepper flakes: Just enough to add a bit of warmth without burning mouths. Add more or less as you like.
• Mozzarella cheese: Blends into the sauce beautifully and creates those tempting stretchy strands.
• Fresh herbs: A handful of parsley adds brightness at the end. Fresh basil works wonders too if it's available.

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Cooking Process

Veggie Foundation

I begin by cooking the onions and peppers until soft but not browned. This builds the flavor base before the garlic goes in. I've figured out that adding garlic too soon means it burns and turns bitter.

Sauce Creation

The key to getting that gorgeous rosa shade is slowly adding cream to the tomato mix. I keep stirring during this part so the cream doesn't separate. Watching it change from bright red to soft pink is really satisfying!

Pasta Handling

I always boil the pasta separately until it's just firm to the bite - roughly a minute under what the box says. It'll keep cooking when mixed with the hot sauce. Saving some of that starchy cooking water is a good backup if your sauce needs loosening.

Final Additions

The herbs and cheese go in last, after taking the pot off the heat. This stops the cheese from getting stringy and keeps the herbs looking bright and tasting fresh.

I came up with this dish one night when I'd planned to make regular marinara but realized my kids were sick of "normal" spaghetti. With some cream about to go bad in the fridge, I decided to try something new, and this tasty combo was the result!

Ways To Serve

This dish stands on its own, but I often pair it with a basic green salad with lemon dressing for some freshness. Garlic bread makes the perfect tool for scooping up extra sauce. When friends come over, I sometimes add grilled chicken or shrimp on top to make it more filling.

Customization Options

You can throw in some cooked mushrooms for an earthy flavor. Switch the spinach for kale if you want something with more body. Make it hotter by using more red pepper flakes or adding a spoonful of harissa. In summer, I sometimes mix in halved cherry tomatoes at the end for bursts of freshness.

Keeping Leftovers

Extra portions stay good in the fridge for about 4 days. The sauce gets much thicker when cold, so add a bit of water or chicken broth when warming it up. For packed lunches, I cook the pasta slightly less so it won't get soggy when reheated.

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Clever Shortcuts

• Load up the pasta water with salt, it's your only shot at getting flavor into the pasta itself
• Skip rinsing the pasta after draining, that starch helps the sauce stick better
• When you're rushing, use jarred minced garlic and pre-washed spinach

This meal has totally changed how we do pasta nights at home. There's just something about how the creamy tomato sauce sticks to every bit of the penne that makes it so good. It's rich enough to feel special but not so heavy you'll fall asleep after eating. And the best part? It's actually quicker than waiting for delivery but tastes like something you'd pay big bucks for at a restaurant!

Frequently Asked Questions

→ Can I throw in some protein?

Sure thing! Grilled chicken, shrimp, or sausage would work great. Just cook them separately and mix in later with the sauce.

→ What if I don’t have penne?

No problem! Pasta like rotini, bow ties, or fusilli will work just as well.

→ Is it spicy?

It’s got a little kick from the red pepper flakes, but you can always add more or less to match your taste.

→ Can I prep this ahead?

Yep, but it’s freshest right after making. If prepping, slightly undercook the pasta and stir in some cream when reheating.

→ What’s a lighter option for the sauce?

You can swap heavy cream with milk or half-and-half. The flavor will be lighter, but still delicious.