Quick Tomato Cream Pasta

I found this penne rosa pasta gem a few weeks back when I was totally bored with our usual spaghetti rotation. Now it's our go-to "fancy" dinner that's actually easier than grabbing takeout! The silky tomato sauce falls right between regular red sauce and alfredo - my finicky kids wolf it down completely.

The day after I first whipped this up, my husband sent me a text from work asking if we could have that "pink pasta" again tonight. That's when I knew we had a winner!

What You'll Need

• Penne pasta: Those little ridges grab onto the sauce so well, but swap in whatever shape you've got.
• Heavy cream: This turns ordinary tomato sauce into something extraordinary. It's worth the calories!
• Fresh spinach: I grab baby spinach because it softens up quick and tastes mild enough for everyone.
• Bell pepper: Brings a nice sweet crunch to the dish. Red looks pretty but green works fine too.
• Crushed tomatoes: Forms the sauce foundation. Try fire-roasted for an extra flavor boost.
• Red pepper flakes: Just enough for warmth without setting your mouth on fire. Add more if you're brave.
• Mozzarella cheese: Creates those amazing stretchy strands when you lift your fork.
• Fresh herbs: A handful of parsley adds brightness at the end. Fresh basil works wonders too.

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How I Make It

Veggie Base

First I cook the onions and peppers until they're tender but not brown. This builds flavor before the garlic goes in. I've messed up enough times to know adding garlic too soon makes it bitter and ruins everything.

Sauce Magic

The secret to that gorgeous rosa shade is slowly pouring cream into the tomato mix. I keep stirring the whole time so nothing separates. Watching it change from bright red to that pretty pink always makes me smile!

Perfect Pasta

I always boil the pasta separately until it's slightly firm - a minute under what the box says. It'll finish cooking when mixed with the hot sauce. I save a small cup of the starchy water just in case my sauce needs loosening up.

Finishing Touch

The fresh herbs and cheese go in last when the heat's off. This way the cheese doesn't get stringy and the herbs stay vibrant and tasty.

I came up with this meal on a night when I planned to make plain red sauce but realized the kids were sick of "normal" spaghetti. With some cream that needed using up, I decided to play around, and this tasty combo was the result!

Serving Ideas

This dish stands on its own, but I usually pair it with a basic green salad with lemon dressing for balance. Some crusty garlic bread works great for mopping up extra sauce. When company's coming, I'll top it with some grilled chicken or shrimp to make it more filling.

Make It Your Own

Throw in some cooked mushrooms for an earthy flavor kick. You can use kale instead of spinach if you want something with more texture. Need more heat? Double up on red pepper flakes or mix in some harissa. In summer, I like to toss in some halved cherry tomatoes at the end for pops of freshness.

Storage Smarts

This stuff keeps well in the fridge for about 4 days. The sauce gets really thick when cold, so I always add a bit of water or chicken broth when warming it up. If I'm prepping lunches for the week, I slightly undercook the pasta so it doesn't turn mushy later.

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Pro Tips

• If you're short on time, use pre-minced garlic and pre-washed spinach
• Don't rinse the pasta after cooking - the starch helps the sauce cling
• Salt your pasta water generously - it's your only chance to season the pasta itself

This dish has totally upgraded our pasta nights. Something about how that velvety tomato sauce hugs every bit of the penne makes it so satisfying. It's rich enough to feel special but won't knock you out afterward. And honestly? It's quicker than waiting for delivery but tastes like something you'd shell out $18 for at a nice restaurant!

Frequently Asked Questions

→ Can I include meat in this dish?

Of course! Toss in grilled chicken, sausage, or shrimp. Cook the meat separately, then mix it in with the pasta and sauce.

→ Does it work with other pasta shapes?

Totally! Try rotini, bowties, or fusilli for a fun twist—any medium-size pasta will do.

→ How spicy is this meal?

It's just a little spicy with ½ teaspoon of chili flakes. Use less or more depending on your heat tolerance.

→ Can I prep it ahead?

Sure, though it's best fresh. Cook the pasta slightly less if prepping. Add cream when reheating for the best texture.

→ Can this be made lighter?

Yes, swap out heavy cream for milk or half-and-half. It'll still taste great but won't be as rich.