Simple Tomato Cream Pasta

I found this penne rosa pasta dish last week when I was just so tired of our regular spaghetti nights. It's now our go-to "special" weekday meal that's actually quicker than calling for delivery! The smooth tomato cream sauce sits right in that sweet spot between regular red sauce and white sauce, and even my super fussy kids clean their plates.

The day after I first cooked this, my husband sent me a text from his office asking if we could have that "pink pasta" again tonight. That's when I knew we had a winner!

What You'll Need

• Penne pasta: Those little grooves grab onto the sauce perfectly, though any pasta shape can do the job.
• Heavy cream: This turns basic tomato sauce into something extra special. Worth every calorie!
• Fresh spinach: I pick baby spinach because it softens fast and isn't too strong.
• Bell pepper: Gives a nice snap and touch of sweetness. Red looks pretty, but green works fine too.
• Crushed tomatoes: This makes up the sauce foundation. Fire-roasted adds extra yumminess.
• Red pepper flakes: Just enough for warmth without making kids complain. Add more if you like heat.
• Mozzarella cheese: Gets all stretchy and gooey in the hot sauce.
• Fresh herbs: Parsley adds brightness at the end. Basil is awesome too if you've got some.

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How I Make It

Veggie Base

First, I cook the onions and peppers until they're tender but not brown. This builds flavor before the garlic goes in. I've messed up before by throwing in garlic too soon - it just burns and tastes awful.

Sauce Magic

The secret to that perfect rosy color comes from slowly adding cream to the tomato mix. I keep stirring the whole time so nothing splits. Watching it change from bright red to soft pink is really something!

Perfect Pasta

I always boil the pasta separately until it's still got a bit of bite - about a minute under what the box says. It'll finish cooking in the hot sauce. I always save some pasta water just in case the sauce gets too thick.

Finishing Touch

I mix in the fresh herbs and cheese at the very end with the heat off. This keeps the cheese from getting all stringy and the herbs stay nice and green.

I came up with this dish one night when I had planned to make regular tomato sauce but my kids were bored with "normal" spaghetti. I had some cream that was about to go bad, so I took a chance, and this tasty mix-up happened!

Serving Ideas

This works great as a stand-alone dinner, but I usually pair it with a basic green salad with lemon dressing for some freshness. Nothing beats garlic bread on the side to mop up that extra sauce. When friends come over, I'll top it with some grilled chicken or shrimp to make it fancier.

Make It Your Own

You can throw in some cooked mushrooms for an earthy touch. Kale works instead of spinach if you want something with more bite. If you love spicy food, put in more red pepper flakes or add some harissa paste. In summer, I like to toss in some halved cherry tomatoes at the end for juicy pops of flavor.

Storage Smarts

This keeps well in the fridge for about 4 days. Just know the sauce gets much thicker when cold, so I always add a bit of water or chicken broth when warming it up. For packed lunches, I cook the pasta a little less so it doesn't turn mushy later.

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Pro Tips

• Make your pasta water taste like the sea - it's your only shot to flavor the pasta itself
• Skip rinsing the pasta after draining - that starch helps the sauce stick better
• When you're in a rush, grab pre-minced garlic and bagged spinach

This dish has totally upgraded our pasta nights. There's just something about how that creamy tomato sauce hugs every bit of the penne that makes it so darn good. It's rich enough to feel special but won't knock you out after eating. And the best part? It's actually faster than waiting for the delivery guy, but tastes like you'd pay big bucks for it at a restaurant!

Frequently Asked Questions

→ What proteins work well in this dish?

Grilled chicken, shrimp, or Italian sausage are great. Cook them first, then mix with the pasta and sauce later.

→ Can I try other pasta types?

Sure! Rotini, farfalle, or fusilli are awesome alternatives.

→ Is it spicy?

It has a tiny kick from red pepper flakes. Add more or less to suit your taste buds.

→ Can I prepare this in advance?

You can. Slightly undercook the pasta, then reheat with a dab of cream to freshen it up.

→ How can I lighten the sauce?

Swap heavy cream for half-and-half or milk. It won’t be as rich but still tasty.