Penne Picante Rose Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package directions (typically 10–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare chicken

Meanwhile, cut the chicken breast into 1/2-inch dice. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the diced chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Remove the chicken to a plate and set aside.

While the pasta cooks and chicken rests, thinly slice the onion. Core, seed and slice the red and green bell peppers into 1/2-inch strips, then roughly chop. Mince the garlic cloves. If using fresh basil, chiffonade and set aside for garnish.

In the same skillet used for chicken (reduce heat to medium and add a little oil if needed), add the sliced onion and bell peppers. Sauté until vegetables begin to soften and the onions are translucent, about 5–6 minutes. Add the minced garlic and 1 tsp red pepper flakes and cook an additional 30–45 seconds until fragrant.

Push the vegetables to one side of the pan and add 2 tbs unsalted butter to the cleared space. Once melted, sprinkle 1 tsp all-purpose flour into the butter and stir for 30 seconds to make a light roux. Stir in 3 tbs tomato paste and cook for 1 minute to deepen the flavor.

Add 1 cup crushed tomatoes and 1 cup chicken broth, stirring to combine and to deglaze the pan, scraping up any browned bits. Bring the mixture to a gentle simmer and let it reduce for 3–4 minutes.

Lower the heat to medium-low and stir in 1 cup heavy cream. Heat gently until the sauce is warmed through but not boiling. Stir in 1 cup grated Parmesan cheese until melted and smooth. Taste and add 1 tsp granulated sugar if the sauce tastes too acidic.

Return the cooked chicken to the skillet with the sauce and vegetables. Add the drained penne to the skillet. Toss gently to coat everything in the rosé sauce. If the sauce seems too thick, add up to 1/2 cup of the reserved pasta water, a few tablespoons at a time, until you reach the desired consistency.

Stir in 1 tsp lemon juice, 1 tsp salt, 1 tsp black pepper and 1 tsp olive oil to brighten the flavors and finish the sauce. Taste and adjust seasoning as needed.

Cook together for 1–2 minutes more to let flavors meld and ensure the pasta is heated through.

Divide the Penne Picante Rose among 4 plates or shallow bowls. Sprinkle additional grated Parmesan or chopped fresh basil over each serving if desired. Serve immediately.