Simple Tomato Cream Pasta

I bumped into this penne rosa pasta creation a few weeks back when I was so tired of our normal spaghetti dinner lineup. It's now our go-to fancy-but-easy dinner that takes way less work than grabbing food delivery! The smooth tomato sauce sits right in that sweet spot between red sauce and white sauce that my choosy children will gobble up.

The day after I cooked this for the first time, my hubby sent me a text from his workplace asking if we could have the "pink pasta" again that night. That's when I knew we had a winner!

Ingredients You'll Want

• Penne pasta: Those little grooves grab all the sauce nicely, but honestly any pasta type will do.
• Heavy cream: This turns ordinary tomato sauce into something special. It's worth using the real stuff!
• Fresh spinach: I grab baby spinach because it softens fast and tastes milder.
• Bell pepper: Gives you a nice snap and sweet flavor. I go for red ones for color pop, but green works too.
• Crushed tomatoes: This makes up the sauce foundation. Try the fire-roasted kind for extra tastiness.
• Red pepper flakes: Just a bit adds warmth without making things too hot. Add more if you like it spicy.
• Mozzarella cheese: It gets all melty and stringy in the sauce.
• Fresh herbs: A sprinkle of parsley makes everything taste brighter at the end. Fresh basil works great too if you've got some.

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My Cooking Method

Get The Veggies Going

First I cook the onions and peppers until they're tender but not brown. This builds up the flavor before I throw in the garlic. I've found out the hard way that adding garlic too soon makes it burn and taste awful.

Sauce Creation

To nail that pretty pink color, I pour the cream in slowly to the tomato mix. I keep stirring the whole time so the cream doesn't break apart. Watching it change from bright red to soft pink is really cool!

Pasta Done Right

I always boil the pasta separately until it's just a tiny bit firm, usually a minute less than what the box says. It'll finish cooking when you mix it with the hot sauce. I always save some pasta water in case the sauce needs thinning out.

Last Additions

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

I came up with this dish one evening when I'd planned to make basic marinara but realized my kids were bored of regular spaghetti. I had some cream that was about to go bad, so I tried something new, and this yummy combo was the result!

Ways To Serve It

The pasta works great by itself, but I usually add a basic side salad with lemon dressing to balance things out. Garlic bread pairs perfectly for mopping up extra sauce. When friends come over, I'll top it with some grilled chicken or shrimp to make it fancier.

Switch It Up

You can toss in some cooked mushrooms for an earthy taste. If you want something sturdier than spinach, kale works great too. For those who like heat, put in more red pepper flakes or a spoonful of harissa. In the summer, I sometimes mix in halved cherry tomatoes at the end for bursts of juicy flavor.

Keeping Leftovers

This dish stays 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 you warm it up. If you're prepping lunches ahead, slightly undercook the pasta so it won't turn mushy later.

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Smart Tricks

• Put plenty of salt in your pasta water, it's your only shot at flavoring the pasta itself
• Skip rinsing your pasta after cooking, the starchiness helps the sauce stick better
• If you're rushing, grab pre-chopped garlic and pre-washed spinach

This dish has totally upgraded our pasta nights. There's something about how the smooth tomato sauce sticks to every bit of the penne that makes it so good. It's rich enough to feel special but won't knock you out after eating. And the best part? It's actually quicker than waiting for delivery, but tastes like you'd shell out $18 for it at a nice restaurant!

Frequently Asked Questions

→ What proteins work well with this dish?

You can add grilled chicken, shrimp, or cooked Italian sausage. Prepare them separately and mix them in with the finished pasta.

→ Can I switch out the pasta for another type?

Of course! Shapes like farfalle, rotini, or fusilli are great options for this dish.

→ How much spice does this have?

It’s mildly spicy with ½ teaspoon of chili flakes. You can tweak it to your liking by adding more or less.

→ Can I prep this dish ahead?

Yes, but it’s tastiest fresh. If prepping ahead, cook the pasta slightly under and add a splash of cream during reheating.

→ Is there a lower-calorie option?

You can use milk or half-and-half instead of heavy cream, though the sauce will be a bit less rich.