Creamy Italian Penne Rosa Pasta with marinara, spinach, and Parmesan. This simple and flavorful dish is ready in just 15 minutes!
I’ll be honest, this dish came to me out of pure desperation—and maybe a little laziness. You know those nights when you stare into the fridge, hoping some sort of inspiration will strike? That was me, except all I saw was spinach on its last legs, a jar of marinara, and some leftover penne. Not exactly inspiring, right?
But as I started throwing things together, it hit me—simple is sometimes better. A splash of cream here, some garlic there, and suddenly I was transported to a little trattoria in Italy (or maybe it was just the red wine I had while cooking). Either way, this Italian Penne Rosa Pasta was born, and let me tell you, it’s now a permanent fixture in my weeknight dinner rotation. It’s creamy, a little spicy, and somehow feels both indulgent and light. And the best part? It’s ridiculously easy.
Why You’ll Love This Italian Penne Rosa Pasta Recipe?
- Quick and Easy: Ready in 15 minutes flat, this is a weeknight lifesaver.
- Rich but Balanced: The creaminess of the sauce pairs perfectly with the brightness of fresh tomatoes and spinach.
- Customizable: Whether you’re adding protein or switching up the veggies, this pasta is a blank canvas.
Ingredient Notes:
Before we jump into the kitchen, let’s talk about what makes this dish shine.
- Penne Pasta: It’s the star of the show! The ridges hold onto the sauce, but if you’re out, rigatoni or even fusilli works too.
- Olive Oil: Use a good-quality extra virgin olive oil—it’s subtle, but it makes a difference.
- Mushrooms: Sautéed mushrooms add a lovely earthy flavor. Cremini or baby bellas are my go-to, but white mushrooms work in a pinch.
- Marinara Sauce: A high-quality jarred marinara saves time and adds rich tomato flavor. Homemade? Even better.
- Crushed Red Pepper Flakes: Just a pinch gives it that perfect hint of heat. Go easy if you’re not into spicy food.
- Heavy Cream: This is what gives the sauce its dreamy texture. Want a lighter version? Try half-and-half.
- Baby Spinach: Adds color and a touch of freshness. You could even toss in kale if you’re feeling bold.
- Parmesan Cheese: The finishing touch. Don’t skimp here—grate it fresh if you can.
How To Make Italian Penne Rosa Pasta?
This Italian Penne Rosa Pasta is as effortless as it gets, but it tastes like you spent way more time on it.
Step 1: Cook the Pasta
Boil the penne in salted water until al dente. Don’t skip salting the water—it’s your first chance to season the dish. Once it’s cooked, drain and set it aside.
Step 2: Sauté the Mushrooms
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until tender, about 3 minutes. They’ll shrink down a bit and develop that golden-brown color.
Step 3: Garlic Time
Add the crushed garlic to the skillet. Cook for just a minute—it’s amazing how much flavor garlic can bring in such a short time.
Step 4: Build the Sauce
Now for the fun part. Stir in the cooked pasta, marinara sauce, and crushed red pepper flakes. Mix until the pasta is completely coated.
Step 5: Fresh Additions
Toss in the diced tomatoes and baby spinach. Stir gently until the spinach wilts and the tomatoes soften. The colors alone will make you hungry!
Step 6: Finish with Cream
Pour in the heavy cream and stir until everything is velvety smooth. The sauce turns a beautiful blush color—almost too pretty to eat. Almost.
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Step 7: Serve and Garnish
Serve hot, sprinkled generously with Parmesan. A little extra cheese never hurt anyone, right?
Storage Options:
Got leftovers? Lucky you!
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or pasta water to bring the sauce back to life.
- Freezer: This pasta can be frozen, but keep in mind the texture of the cream sauce may change slightly. Freeze for up to a month and thaw overnight in the fridge before reheating.
Variations and Substitutions:
This dish is super versatile—here’s how to make it your own:
- Protein Add-Ons: Grilled chicken, shrimp, or even crispy bacon would be amazing here.
- Vegetarian Swaps: Use plant-based cream and cheese for a vegetarian-friendly version.
- Spice It Up: Add extra crushed red pepper flakes or a drizzle of hot chili oil for a spicy kick.
- Gluten-Free: Swap out the penne for your favorite gluten-free pasta.
What to Serve with Italian Penne Rosa Pasta?
Looking to round out the meal? Try these pairings:
- Salad: A crisp Caesar salad or mixed greens with a light vinaigrette works perfectly.
- Bread: Garlic bread or a warm baguette for soaking up that dreamy sauce.
- Wine: A chilled glass of Sauvignon Blanc or a light Pinot Noir pairs beautifully.
Frequently Asked Questions:
Can I make this pasta ahead of time?
Definitely! Just keep the sauce and pasta separate until you’re ready to serve. Reheat and combine for the freshest flavor.
Is it possible to make this dish dairy-free?
Yes! Use a plant-based cream and skip the Parmesan, or try a dairy-free cheese alternative.
Can I use a different type of pasta?
Of course! Rigatoni, fusilli, or even spaghetti would work well.
This Italian Penne Rosa Pasta is proof that simple ingredients can create something truly special. Whether it’s a quick weeknight meal or a cozy dinner with friends, this recipe is a guaranteed hit. Give it a try and let me know—did it transport you to Italy, or was that just the wine talking?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Italian Penne Rosa Pasta
Ingredients
- Pasta: 1 pound penne pasta
- Olive Oil: 1 tablespoon
- Mushrooms: 8 ounces sliced
- Garlic: 2 cloves crushed
- Marinara Sauce: 1 1/2 cups
- Crushed Red Pepper Flakes: 1/4 to 1/2 teaspoon to taste
- Tomatoes: 4 roma tomatoes diced
- Spinach: 3 cups baby spinach leaves
- Heavy Cream: 1/2 cup
- Salt and Pepper: To taste
- Parmesan Cheese: 1/2 cup shredded
Instructions
Cook the Pasta
- Begin by boiling the penne pasta in a large pot of salted water according to the package instructions. Cook until al dente, then drain and set aside.
Prepare the Mushrooms
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for approximately 3 minutes, or until tender and lightly browned.
Sauté the Garlic
- Add the crushed garlic to the skillet with the mushrooms. Stir for about 1 minute, allowing the garlic to release its aroma without burning.
Incorporate the Sauce
- Stir in the marinara sauce and crushed red pepper flakes, adjusting the spice level to your preference. Mix thoroughly to combine with the mushrooms.
Add Fresh Ingredients
- Gently fold in the diced roma tomatoes and baby spinach. Stir until the spinach wilts slightly and the tomatoes are softened.
Finish with Cream
- Pour in the heavy cream and stir well to create a creamy and cohesive sauce. Season with salt and pepper to taste.
Serve and Garnish
- Combine the cooked penne with the sauce, ensuring the pasta is well-coated. Serve hot and garnish generously with shredded Parmesan cheese.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
