Penne Rosa Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz penne and cook until al dente according to package (about 10–11 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Roughly chiffonade basil leaves (stack, roll, and thinly slice) and set aside. Measure and set aside 4 cups fresh spinach and 1 cup grated Parmesan to finish the dish.

Sauté mushrooms and aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When shimmering, add the sliced mushrooms in a single layer. Let mushrooms brown without stirring for 2–3 minutes, then stir and continue cooking until nicely browned, about 4–6 minutes total. Transfer mushrooms to a plate and set aside.

In the same skillet, add the diced onion. Reduce heat to medium and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to burn the garlic.

Build the tomato cream sauce

Stir 2 tablespoons tomato paste into the onion and garlic; cook 1 minute to deepen flavor. Add 14 oz crushed tomatoes and 1 cup broth, scraping any browned bits from the skillet. Stir in 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer and cook 6–8 minutes to thicken slightly.

Reduce heat to low and slowly stir in 1 cup heavy cream until the sauce is uniform and slightly pink (rosa). Taste and adjust seasoning with additional salt or red pepper flakes if desired.

Finish sauce with mushrooms and greens

Return the browned mushrooms to the skillet and stir to combine. Add the 4 cups fresh spinach in handfuls, stirring until wilted (1–2 minutes). If the sauce seems too thick, add 1/4–1/2 cup reserved pasta water to reach desired consistency.

Combine pasta and serve

Add the drained penne to the skillet with the rosa sauce and toss gently to coat. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to loosen the sauce. Stir in about 3/4 cup grated Parmesan and the chiffonade basil leaves, reserving a little Parmesan and basil for garnish. Taste and adjust salt and pepper.

Divide among plates or a serving bowl. Top with remaining Parmesan and basil. Serve immediately.