penne rosa recipe
The Best penne rosa recipe
I also appreciate how balanced it is—it’s got protein from the chicken, fiber from the pasta, and healthy fats from the olive oil. It’s not heavy, but it’s not light either; it’s just right. My husband always says it’s the kind of dish that makes him feel like he’s eating something fresh and clean, even though it’s still comforting. And honestly, the kids eat it like it’s a treat, which is perfect because it’s actually pretty nutritious. It’s the kind of meal that feels like a little indulgence without being one, and that’s why I keep it in my rotation. Plus, the way the lemon and parsley shine through makes it feel like a dish that’s made with care, even if it’s not overly complicated.
Penne alla Rosa (Classic Italian Tomato Pasta)
A vibrant, bright red tomato-based pasta dish featuring tender penne pasta in a rich, garlicky tomato sauce with a touch of olive oil and fresh herbs. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp salt
- 1/4 cup (60ml) cold water
- 1 large egg
- 1 lb (450g) penne pasta
- 1 (28 oz / 800g) can crushed tomatoes
- 1/2 cup (120ml) dry white wine
- 4 cloves garlic, minced
- 1/4 cup (60ml) extra-virgin olive oil
- 1 tbsp tomato paste
- 1 tsp red pepper flakes (optional)
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a large bowl, mix flour and salt. Add cold water and egg, then knead until smooth (~5 mins). Cover and rest for 30 mins. -
3
Roll dough thinly (~1/8 inch) and cut into strips for penne shape using a pasta machine or knife. -
4
Boil salted water in a pasta pot and cook pasta until al dente (~10 mins). Reserve 1 cup pasta water before draining. -
5
In a saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add crushed tomatoes, wine, tomato paste, and red pepper flakes. Simmer for 15 mins. -
6
Toss drained pasta into the sauce, adding reserved pasta water to loosen. Stir in fresh basil and parsley. Season with salt and pepper.
🔧Equipment
- Large mixing bowl
- Stand mixer or kitchen aid
- Rolling pin
- Cutting board
- Pasta pot
- Large saucepan
- Wooden spoon
- Fine-mesh strainer
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
- For homemade penne, ensure the dough is rolled thinly for proper cutting.
- Substitute canned tomatoes with fresh if preferred.
- Add grated Parmesan cheese at the end for extra richness.
- Optional: Top with a sprinkle of fresh chili flakes or a drizzle of balsamic glaze.
Watch Video Of How Penne alla Rosa (Classic Italian Tomato Pasta) Works
❓ Frequently Asked Questions About Penne alla Rosa ( Italian Tomato Pasta)
What is the difference between penne pasta and penne alfredo vs. penne rosa?
Penne alfredo typically includes a creamy Alfredo sauce made with heavy cream, butter, and Parmesan cheese, while penne rosa features a bright, citrusy tomato-based sauce with fresh basil, garlic, and sometimes a touch of olive oil. Penne rosa is lighter and more flavorful, often incorporating ingredients like cherry tomatoes, red wine, and sometimes a splash of white wine or lemon juice.
Why does my penne rosa sauce taste bland or lack flavor?
A bland penne rosa sauce can happen if you’re missing key flavor-building ingredients. Start with a good-quality olive oil, sauté fresh garlic and red onions until fragrant. Use high-quality cherry tomatoes (or canned San Marzano tomatoes) and reduce them down to concentrate their sweetness. Add a splash of red wine or a few drops of lemon juice to brighten the flavors. Fresh basil is essential—toss it in at the end to preserve its aroma. Don’t forget a pinch of salt, red pepper flakes, and a touch of sugar (if using canned tomatoes) to balance acidity.
How can I make penne rosa sauce healthier?
To make penne rosa healthier, swap heavy cream for a light coconut milk or cashew cream base, or use a blend of Greek yogurt and a little cream for richness. Use whole-wheat or chickpea pasta for extra fiber. Load up on fresh veggies like zucchini, bell peppers, or mushrooms. Reduce the amount of added olive oil by sautéing tomatoes and aromatics in a nonstick pan first. For extra nutrients, add spinach, cherry tomatoes, or roasted red peppers. You can also use less cheese or opt for a vegan Parmesan alternative.
Can I prepare penne rosa sauce ahead of time and reheat it?
Yes, you can prep penne rosa sauce in advance, but it’s best to make it fresh just before serving to maximize flavor. If storing, let it cool completely in an airtight container and refrigerate for up to 3 days. When reheating, gently warm it on low heat, stirring occasionally, and add a splash of water or broth to prevent it from thickening. For best results, toss the sauce with cooked penne right before serving to ensure the pasta absorbs the flavors properly.
What’s the best way to cook penne pasta for penne rosa?
For penne rosa, cook the pasta al dente—about 1 minute less than the package instructions suggest. Reserve about ½ cup of pasta water before draining to help emulsify the sauce. Rinse the drained pasta briefly under cold water if you prefer a lighter sauce, but avoid this if you want a richer, saucier dish. Toss the hot pasta immediately with the sauce, adding a splash of pasta water as needed to loosen it if it’s too thick. Stir gently to coat evenly without breaking the sauce.
