One-Pot Creamy Tomato Pasta

I ran into this penne rosa pasta idea a few weeks back when I was really tired of our usual go-to spaghetti nights. It's now our favorite "fancy" dinner that's actually easier than grabbing takeout! The silky tomato sauce sits right between regular marinara and alfredo, and my fussy eaters gobble it up without complaint.

The day after I first cooked this, my husband sent me a text asking if we could have the "pink pasta" again tonight. That moment told me this dish was a winner!

Ingredients Needed

• Penne pasta: Those little grooves grab all the sauce wonderfully, though any pasta shape can do in a jam.
• Heavy cream: The key to turning basic tomato sauce into something extra delicious. Worth every calorie!
• Fresh spinach: I grab baby spinach because it softens quickly and tastes more subtle.
• Bell pepper: Brings a nice snap and touch of sweetness. Red looks pretty, but green works fine too.
• Crushed tomatoes: Forms the sauce foundation. I prefer fire-roasted for added depth.
• Red pepper flakes: Just a pinch for gentle heat without making things too spicy. Tweak as you like.
• Mozzarella cheese: Blends into the sauce perfectly giving those delightful stretchy strands.
• Fresh herbs: A handful of parsley adds brightness at the finish. Fresh basil makes a fantastic swap if you've got some.

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My Cooking Method

Veggie Foundation

First, I cook the onions and peppers until they're tender but not browned. This builds flavor before the garlic goes in. I've found that adding garlic too soon makes it burn and taste bitter.

Sauce Creation

The secret to that gorgeous rosa shade comes from slowly pouring the cream into the tomato mix. I keep stirring the whole time so nothing separates. Watching it change from red to soft pink is really satisfying!

Pasta Prep

I always boil the pasta separately until it's just firm - roughly a minute under what the box suggests. It'll finish cooking when mixed with the hot sauce. Saving some pasta water helps thin the sauce if needed.

Final Steps

I mix in fresh herbs and cheese at the very end off the heat. This keeps the cheese from getting stringy and maintains the herbs' bright flavor.

I came up with this dish on a night when I'd planned to make regular marinara but realized my kids were bored with "plain" spaghetti. With cream in the fridge that needed using up, I took a chance, and this tasty combo was the result!

Pairing Suggestions

This dish stands up well on its own, but I often throw together a simple side salad with lemon dressing for balance. Garlic bread makes the perfect tool for scooping up extra sauce. When hosting friends, I'll top it with some grilled chicken or shrimp to make it more filling.

Customization Options

Toss in some cooked mushrooms for an earthier flavor. Switch the spinach for kale if you want something sturdier. To turn up the heat, use extra red pepper flakes or mix in some harissa. During warmer months, I sometimes drop in halved cherry tomatoes at the end for pops of freshness.

Saving Leftovers

This keeps nicely in the fridge for around 4 days. The sauce does get much thicker when cold, so I always add a splash of water or chicken broth when warming it up. For packed lunches, I cook the pasta slightly less so it won't get mushy later.

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Expert Advice

• Put plenty of salt in your pasta water - you can't season the pasta itself later
• Skip rinsing pasta after cooking - the starchiness helps sauce stick better
• When you're rushed, use jarred minced garlic and pre-washed spinach

This dish has totally upgraded our pasta nights. Something about how the velvety tomato sauce wraps around each piece of penne makes it so rewarding. It's rich enough to feel special but not so heavy that you'll need to nap afterward. And honestly? It's quicker than waiting for delivery but tastes like something you'd pay good money for at a nice restaurant!

Frequently Asked Questions

→ Can I include meat with this pasta?

Sure! Grilled chicken, shrimp, or sausage would be fantastic. Cook them separately and mix in when combining everything.

→ Is it okay to use a different pasta type?

Of course! Rotini, farfalle, or fusilli are great alternatives that work well here.

→ How much heat does this meal have?

It’s mildly spicy with ½ teaspoon of red pepper flakes, but you can adjust to taste easily.

→ Can I prepare this dish ahead?

Yes, but it tastes best fresh. If making in advance, undercook the pasta slightly and add more cream while warming up.

→ Is there a healthier version available?

You can switch heavy cream for milk or half-and-half for a lighter sauce, though it won’t be as rich.