Penne Rosa Noodles
Craving cozy comfort food? This homemade penne rosa noodles recipe delivers a creamy, savory, and slightly spicy tomato sauce that rivals your favorite casual restaurant in under 20 minutes.
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 pinch crushed red pepper flakes
- 8 ounces button mushrooms sliced
- 2 medium tomatoes about ½ lb. chopped
- Salt and pepper to taste
- 4 cups fresh spinach
- ½ cup marinara sauce
- 12 ounces whole wheat penne cooked
- ¼ cup grated Parmesan cheese
- ⅓ cup plain Greek yogurt
Instructions
Build the aromatic base
- Set a large skillet with a lid over medium-low heat and warm the olive oil. Add the minced garlic and crushed red pepper flakes, then cook for 2 minutes, stirring often, until the garlic smells fragrant and softens without taking on much color.
- Add the sliced button mushrooms, chopped tomatoes, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms release their liquid and the tomatoes begin to slump. For extra flavor, pour in a small splash of sweet white wine to deglaze the pan, scraping up the savory bits stuck to the bottom.
Wilt the greens and rest the sauce
- Scatter in the fresh spinach, cover the skillet, and let it wilt for exactly 2 minutes. When you lift the lid, the spinach should be bright green and collapsed but not soggy.
- Stir in the marinara sauce until the vegetables are evenly coated, then remove the skillet completely from the heat. Let the pan rest for 5 minutes so the sauce cools slightly, which keeps the dairy smooth later on.
Finish with cream and pasta
- In a small cup or bowl, temper the plain Greek yogurt (or heavy cream if substituting) with a splash of reserved starchy pasta water, then gently stir it into the rested sauce.
- Add the 12 ounces of cooked whole wheat penne and toss until the sauce turns glossy and coats the pasta and vegetables evenly. Warm it just until heated through, divide into bowls, and finish with the grated Parmesan cheese.
Notes
Storage & Make-Ahead: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the microwave at 50% power in short bursts of 30 seconds, adding a small splash of water or extra cream to help it re-emulsify. Freezing is not recommended.
Pro Tip: Temperature control is key. Always let the skillet rest off the heat for 5 full minutes before adding your dairy to prevent breaking or curdling. Tempering the yogurt or cream with a little reserved pasta water adds extra stability.
Substitutions: For a richer, more traditional restaurant-style finish, swap the plain Greek yogurt for an equal amount of heavy cream. It is much more forgiving in hot acidic sauces.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.