Penne Rosa Pasta Recipe

It was one of those evenings – the kind where the day felt like it had stretched into infinity, work emails were still pinging mentally, and the thought of cooking an elaborate meal felt utterly exhausting. Yet, the familiar chorus of “What’s for dinner?” echoed through the house. I needed something fast, something comforting, and something I knew everyone, from my slightly picky teenager to my always-hungry partner, would devour without complaint. That’s when my trusty Penne Rosa recipe came to the rescue. Within about 30 minutes, the kitchen was filled with the incredible aroma of garlic, tomatoes, and cream, mingling into that signature “rosa” or pink hue. The result? A beautiful bowl of perfectly coated pasta, rich but not heavy, tangy yet smooth, with just a hint of warmth from the red pepper flakes. Silence descended upon the dinner table, punctuated only by the happy sounds of forks scraping against bowls. My teenager, usually reserved with praise, looked up and said, “Mom, this is really good. Like, restaurant good.” That, right there, is the magic of this Penne Rosa Pasta. It’s simple enough for a frantic weeknight but feels special enough for a relaxed weekend meal. It’s become a staple in our home, a guaranteed crowd-pleaser that transforms basic pantry ingredients into a dish that feels both indulgent and incredibly easy to achieve. It’s more than just pasta; it’s comfort, speed, and deliciousness all rolled into one satisfying bowl.

The Ultimate Creamy Penne Rosa Pasta Recipe

This recipe focuses on creating that perfect balance between tangy tomato and rich cream, resulting in a vibrant pink sauce that lovingly coats every piece of penne. It’s designed for ease and speed without compromising on flavor, making it an ideal go-to dish for any occasion.

Ingredients

Here’s what you’ll need to create this delightful Penne Rosa for approximately 4-6 servings:

• Pasta:
  • 1 lb (450g) Penne pasta (or Rigatoni, Ziti, Rotini) – Choose a good quality pasta shape with ridges or tubes to hold the sauce well.
• Sauce Base:
  • 2 tablespoons Olive Oil (Extra Virgin preferred for flavor)
  • 4-5 cloves Garlic, minced (about 1.5 tablespoons) – Adjust to your garlic preference. Fresh garlic is key here.
  • 1 medium Yellow Onion, finely chopped (about 1 cup) – Adds a foundational sweetness.
  • 1 (28 ounce / 794g) can Crushed Tomatoes (Good quality, like San Marzano style if possible) – Crushed tomatoes provide a great texture, smoother than diced but with more body than puree.
  • 1/2 cup Vegetable Broth or Chicken Broth (or reserved Pasta Water) – Helps to thin the sauce slightly and adds flavor. Using pasta water adds starch which helps the sauce cling.
• Creaminess & Flavor:
  • 1 cup Heavy Cream (or Half-and-Half for a lighter version) – This is essential for the “rosa” color and creamy texture. Bring it to room temperature before adding if possible to prevent curdling, though simmering gently usually suffices.
  • 1/2 cup Grated Parmesan Cheese, plus more for serving – Use freshly grated Parmesan for the best melting quality and flavor. Avoid pre-shredded cheeses with anti-caking agents if possible.
  • 1 teaspoon Dried Oregano – A classic Italian herb pairing.
  • 1/2 teaspoon Dried Basil – Complements the oregano and tomato. (Or use 1 tablespoon fresh basil, chopped, added at the end).
  • 1/4 – 1/2 teaspoon Red Pepper Flakes (optional) – Adds a gentle warmth. Adjust based on your heat preference.
• Seasoning:
  • 1 teaspoon Salt (or to taste) – For the sauce, plus salt for the pasta water.
  • 1/2 teaspoon Black Pepper, freshly ground (or to taste)
• Garnish (Optional):
  • Fresh Parsley, chopped
  • Fresh Basil leaves, torn or chopped

Instructions

Follow these steps carefully for perfect Penne Rosa every time:

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente (typically 9-11 minutes). Al dente means the pasta should still have a slight bite in the center. It will cook slightly more when combined with the hot sauce. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta well and set aside. Do not rinse the pasta, as the starch helps the sauce adhere.
2. Sauté Aromatics: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Don’t rush this step; softening the onions builds a sweet flavor base.
3. Add Garlic and Seasonings: Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it will become bitter. Stir in the dried oregano and dried basil and cook for another 30 seconds to bloom the herbs’ flavors.
4. Build the Tomato Base: Pour in the can of crushed tomatoes and the vegetable broth (or reserved pasta water). Stir everything together well. Bring the mixture to a gentle simmer.
5. Simmer the Sauce: Reduce the heat to low, cover the skillet partially (to avoid splattering), and let the sauce simmer gently for at least 10-15 minutes. This allows the flavors to meld and deepen. Stir occasionally. The sauce should thicken slightly. Taste and season with salt and freshly ground black pepper. Remember that the Parmesan cheese will add saltiness later, so season conservatively at first.
6. Incorporate Cream and Cheese: Reduce the heat to the lowest setting. Slowly pour in the heavy cream, stirring constantly until fully incorporated. The sauce should turn a beautiful pinkish-orange “rosa” color. Allow the sauce to heat through gently for a minute or two, but do not let it boil rapidly after adding the cream, as this can cause it to separate or curdle.
7. Add Parmesan: Remove the skillet from the heat (or keep on the lowest setting). Gradually stir in the 1/2 cup of grated Parmesan cheese until it melts smoothly into the sauce. Stir continuously until the sauce is creamy and homogenous. If the sauce seems too thick at this point, you can stir in a little bit of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
8. Combine Pasta and Sauce: Add the drained, cooked penne pasta directly into the skillet with the sauce. Toss gently but thoroughly to ensure every piece of pasta is well-coated with the creamy rosa sauce. If using fresh basil, stir it in now.
9. Serve: Serve the Penne Rosa immediately. Divide among bowls and garnish with extra grated Parmesan cheese and fresh chopped parsley or basil, if desired.

Nutrition Facts

• Servings: This recipe makes approximately 4 to 6 servings, depending on portion size.
• Calories per Serving (Estimated): Approximately 600-750 calories per serving, assuming 4 servings. This is an estimate and can vary significantly based on the exact ingredients used (especially the type of cream), portion size, and any additions (like protein or extra vegetables).

(Disclaimer: Nutritional information is an estimate only and calculated using standard ingredient databases. Actual values may vary.)

Preparation Time

• Prep Time: 10-15 minutes (chopping onion, mincing garlic, measuring ingredients)
• Cook Time: 20-25 minutes (cooking pasta, sautéing aromatics, simmering sauce, combining)
• Total Time: Approximately 30-40 minutes

How to Serve

Penne Rosa is wonderfully versatile and can be served in various ways. Here are some ideas:

• Classic Presentation:
  • Serve hot directly from the skillet into warmed pasta bowls.
  • Garnish generously with extra grated Parmesan cheese. The warmth of the pasta will slightly melt it, adding another layer of creamy goodness.
  • Add a sprinkle of fresh chopped Italian parsley or torn fresh basil leaves for a pop of color and freshness.
  • A final drizzle of good quality extra virgin olive oil can enhance the richness.
• Accompaniments:
  • Garlic Bread: Crusty garlic bread or breadsticks are perfect for soaking up any leftover sauce.
  • Simple Green Salad: A light salad with a tangy vinaigrette (like a lemon or balsamic dressing) provides a refreshing contrast to the creamy pasta. Think mixed greens, cherry tomatoes, cucumber, and perhaps some red onion slivers.
  • Caesar Salad: The classic pairing for many pasta dishes, offering creamy, garlicky, and crunchy elements.
  • Steamed or Roasted Vegetables: Serve alongside simple steamed broccoli, green beans, or roasted asparagus for added nutrition and color.
• Making it a Fuller Meal:
  • Add Protein: Incorporate cooked chicken (grilled, shredded), sautéed shrimp, Italian sausage (crumbled), or even meatballs directly into the sauce during the final steps. (See Variations section for more).
  • Add Vegetables: Stir in sautéed mushrooms, steamed broccoli florets, wilted spinach, roasted red peppers, or sun-dried tomatoes along with the pasta for a veggie-packed version.
• Serving Occasions:
  • Weeknight Dinner: Its speed and simplicity make it perfect for busy evenings.
  • Comfort Food Night: Ideal for a cozy, satisfying meal.
  • Casual Entertaining: Easily doubled or tripled to serve a crowd. It feels elevated but is relatively low-stress to prepare.
  • Potlucks: Travels reasonably well, although best served fresh. Reheat gently with a splash of broth or cream if needed.

Why This Penne Rosa Recipe is a Winner

Beyond its delicious taste, several factors make this specific approach to Penne Rosa particularly effective and appealing:

• Balance of Flavors: The recipe strikes a careful balance. The acidity and fruitiness of the crushed tomatoes cut through the richness of the heavy cream, preventing the sauce from feeling overly heavy or cloying. The onions provide a subtle sweetness, the garlic adds pungent depth, and the herbs contribute classic Italian notes. The optional red pepper flakes offer a gentle warmth that elevates the other flavors without overpowering them.
• Perfect Texture: Using crushed tomatoes provides a sauce with body but without large chunks, ensuring a smooth coating on the pasta. The combination of heavy cream and Parmesan cheese creates a luxurious, velvety texture that clings beautifully to the penne. Simmering the tomato base before adding the cream allows the flavors to concentrate and the sauce to thicken naturally.
• Speed and Efficiency: Designed for busy cooks, the recipe streamlines the process. The sauce comes together while the pasta cooks, making the total time manageable for a weeknight. The steps are logical and don’t require complex techniques.
• Pantry-Friendly Ingredients: Most ingredients are pantry staples (pasta, canned tomatoes, onions, garlic, dried herbs, broth) or common refrigerator items (cream, Parmesan). This makes it an accessible recipe you can often whip up without a special trip to the store.
• Customizable: This recipe serves as an excellent base. It’s incredibly easy to adapt to dietary needs or personal preferences by adding proteins, vegetables, or adjusting the spice level. (See Variations below).
• Visually Appealing: The vibrant pink (“rosa”) color is naturally beautiful and appetizing, making the dish look as good as it tastes. A simple garnish elevates it further, making it look impressive with minimal effort.
• Comfort Factor: There’s something inherently comforting about a creamy tomato pasta dish. It evokes feelings of warmth, satisfaction, and home cooking, making it a universally loved meal.

The Magic of the “Rosa” Sauce: A Creamy Tomato Dream

The heart and soul of Penne Rosa is, of course, the sauce itself. What makes this “pink” sauce so special? It’s the beautiful marriage of two seemingly opposing elements: the bright, acidic tang of tomato sauce and the rich, luxurious smoothness of cream.

• Italian-American Roots: While Italy boasts countless regional pasta sauces, the specific combination of tomato sauce and heavy cream known as “pink sauce” or “rosa sauce” is largely considered an Italian-American innovation. It likely emerged as cooks sought to create richer, more decadent versions of traditional tomato-based sauces, perhaps influenced by French cooking techniques involving cream. It gained popularity in Italian-American restaurants and homes for its crowd-pleasing flavor profile.
• The Flavor Synergy: Tomato sauce on its own can sometimes be sharp or overly acidic. Cream, on its own, can feel heavy or bland. When combined correctly, they balance each other perfectly. The cream mellows the acidity of the tomatoes, rounding out the flavor profile and adding a velvety texture. The tomatoes, in turn, cut through the richness of the cream, preventing the sauce from becoming overwhelming and adding fruity complexity.
• Texture Transformation: Cream doesn’t just add flavor; it fundamentally changes the texture. It emulsifies with the tomato base, creating a smooth, glossy sauce that coats pasta evenly and luxuriously. The addition of Parmesan cheese further enhances this creamy texture while adding a salty, umami depth.
• Versatility: The basic rosa sauce concept is incredibly versatile. It pairs well with various pasta shapes (though tubes and ridges like penne are ideal for catching the sauce) and serves as a fantastic base for adding proteins like chicken, shrimp, or sausage, and vegetables like spinach, mushrooms, or peas.
• Psychology of Pink: The distinctive color itself is appealing. It signals a departure from standard red sauce, promising something richer and more special, yet it retains the familiar comfort associated with tomato-based pasta dishes.

Making a great rosa sauce involves a few key considerations: using good quality tomatoes, simmering the tomato base to develop flavor before adding dairy, and incorporating the cream gently over low heat to prevent curdling. When these elements come together, the result is a sauce that is simple in concept but deeply satisfying in execution – the true magic of Penne Rosa.

Delicious Variations and Add-ins

One of the best things about Penne Rosa is how easily it can be customized. Here are some popular variations and add-ins to inspire your next batch:

• Chicken Penne Rosa:
  • Method 1 (Cubed): Cut 1-1.5 lbs boneless, skinless chicken breast into bite-sized cubes. Season with salt, pepper, and Italian seasoning. Sauté the chicken in the skillet before cooking the onions, until cooked through. Remove the chicken, set aside, and proceed with the recipe. Add the cooked chicken back into the sauce along with the pasta.
  • Method 2 (Grilled/Shredded): Grill or pan-sear whole chicken breasts. Let them rest, then slice or shred the chicken. Add the cooked chicken to the finished sauce when tossing with the pasta. Leftover rotisserie chicken is also a fantastic shortcut!
• Shrimp Penne Rosa:
  • Use 1 lb of peeled and deveined shrimp. Season lightly with salt and pepper. Add the shrimp to the sauce during the last 3-5 minutes of simmering (before adding the cream and Parmesan), or sauté them separately in garlic butter and toss them in at the very end. Cook just until pink and opaque – be careful not to overcook.
• Sausage Penne Rosa:
  • Use 1 lb bulk Italian sausage (mild or hot). Brown the sausage in the skillet, breaking it up with a spoon, before starting the onions. Drain off excess fat before proceeding with the recipe. The rendered fat can even add extra flavor to the onion sauté.
• Vegetarian Penne Rosa (Base recipe is vegetarian):
  • Add Vegetables: Bulk up the dish by adding sautéed vegetables. Good options include:
    • Sliced Mushrooms (cremini or white): Sauté with the onions.
    • Spinach: Stir in a few large handfuls of fresh spinach during the last minute of simmering the sauce, allowing it to wilt.
    • Roasted Red Peppers: Add sliced jarred roasted red peppers along with the cream for a sweet, smoky flavor.
    • Zucchini or Yellow Squash: Dice and sauté with the onions, or roast separately and add at the end.
    • Broccoli Florets: Steam or blanch briefly, then add to the sauce with the pasta.
    • Sun-Dried Tomatoes (oil-packed): Chop and add along with the garlic for an intense flavor boost.
• Spicy Penne Rosa (Arrabbiata Rosa):
  • Increase the red pepper flakes significantly (to 1 teaspoon or more, to taste).
  • Consider adding a pinch of cayenne pepper along with the other seasonings.
  • Sautéing a chopped chili pepper (like a Fresno or serrano) along with the garlic can also add fresh heat.
• Lighter Penne Rosa:
  • Substitute Half-and-Half or even evaporated milk for the heavy cream. The texture will be less rich, but still creamy. Note: Using lower-fat options increases the risk of curdling if boiled, so be extra gentle with the heat.
  • Use whole wheat pasta for added fiber.
  • Load up on added vegetables.
• Vodka Sauce Variation (Similar Concept):
  • For a classic Vodka Sauce vibe (which is also a type of rosa sauce), add 1/4 cup of vodka after sautéing the garlic and herbs. Let it bubble and reduce for a minute or two before adding the tomatoes. The alcohol cooks off, leaving a unique sharpness that complements the cream.

Remember to adjust seasonings accordingly when adding new ingredients, especially salty ones like sausage or sun-dried tomatoes.

Additional Tips for Penne Rosa Perfection

Take your Penne Rosa from great to absolutely unforgettable with these five expert tips:

1. Use High-Quality Crushed Tomatoes: The base of your sauce matters immensely. Opt for good quality canned crushed tomatoes, preferably San Marzano style if available. They tend to have a better balance of sweetness and acidity and a smoother, less watery consistency. Avoid tomato puree (too smooth) or diced tomatoes (too chunky for this style of sauce) unless you plan to blend them slightly. The quality of the tomatoes directly impacts the final flavor depth.
2. Don’t Forget the Pasta Water! That starchy, salty water left after cooking your pasta is liquid gold. Before draining your pasta, always reserve at least a cup. Why? The starch emulsifies with the sauce, helping it cling better to the pasta and creating a silkier, more cohesive dish. It’s also perfect for adjusting the sauce consistency. If your Penne Rosa seems too thick after adding the cream and cheese, stir in a tablespoon or two of pasta water at a time until it reaches the perfect coating consistency. It’s much better than thinning with plain water or even broth, as it enhances rather than dilutes the texture.
3. Cook Pasta Al Dente (Seriously): This cannot be stressed enough. Follow the package directions, but start tasting the pasta a minute or two before the suggested minimum time. It should still have a firm bite in the center (“to the tooth”). Remember, the pasta will continue to cook slightly when combined with the hot sauce in the skillet. Mushy, overcooked pasta will ruin the texture of the dish and won’t hold the sauce as well. Perfectly al dente pasta provides the ideal textural contrast to the creamy sauce.
4. Temper the Cream (or Use Low Heat): While heavy cream is less prone to curdling than lower-fat dairy, rapidly boiling it, especially with acidic tomatoes, can still sometimes cause separation. To ensure a perfectly smooth sauce, either bring your cream closer to room temperature before adding it OR, more simply, ensure the tomato sauce is simmering very gently (or even off the heat) when you slowly stir in the cream. Continue stirring constantly over very low heat just until heated through. Never let the sauce reach a rolling boil after adding the cream and cheese.
5. Freshly Grate Your Parmesan: Pre-shredded Parmesan often contains cellulose or other anti-caking agents that prevent it from melting smoothly into sauces. This can result in a slightly grainy texture. Buying a wedge of Parmesan cheese and grating it yourself using a Microplane or the small holes of a box grater ensures the purest flavor and the smoothest, most luxurious melt into your Penne Rosa sauce. The difference in taste and texture is noticeable. Keep the rind to add extra flavor to soups or future sauces!

Troubleshooting Common Penne Rosa Issues

Even straightforward recipes can sometimes present challenges. Here’s how to tackle common issues with Penne Rosa:

• Problem: Sauce is Too Thin/Watery.
  • Solution 1: Simmer longer (before adding cream/cheese). If the tomato base seems watery, let it simmer uncovered for a few extra minutes to allow excess moisture to evaporate and the flavors to concentrate.
  • Solution 2: Ensure pasta is well-drained. Excess water clinging to the pasta can thin the sauce when combined.
  • Solution 3: Add more Parmesan. Cheese acts as a natural thickener. Stir in an extra tablespoon or two off the heat.
  • Solution 4 (Last Resort): Make a cornstarch slurry. Mix 1 teaspoon cornstarch with 1 tablespoon cold water or broth. Stir it into the simmering sauce (before adding cheese) and cook for a minute until thickened. Use sparingly as it can slightly alter the texture. Using reserved pasta water first is generally preferred.
• Problem: Sauce is Too Thick.
  • Solution: Thin with reserved pasta water. This is the best option. Stir in warm pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. You can also use warm broth or even a splash of warm cream if you have extra.
• Problem: Sauce Curdled or Separated.
  • Cause: Usually due to adding cold cream to hot sauce, boiling the sauce after adding cream/cheese, or using lower-fat dairy which is less stable.
  • Solution (Attempt): Remove from heat immediately. Try vigorously whisking the sauce. Sometimes this can help re-emulsify it. If you have an immersion blender, a very quick, careful pulse might help, but can also make it worse or incorporate too much air. Gently reheating might also help, but avoid boiling.
  • Prevention: Use heavy cream, ensure the tomato base isn’t boiling when adding cream, add cream slowly while stirring, and keep heat very low after adding dairy.
• Problem: Pasta is Sticking Together.
  • Cause: Not enough water used for boiling, water wasn’t salted enough, or pasta sat too long after draining without being sauced.
  • Solution: If adding directly to sauce, the warm sauce and tossing should help separate the strands. If it sat too long, you can briefly rinse with hot water just before adding to the sauce (though this removes some starch). Tossing drained pasta with a tiny bit of olive oil can prevent sticking if it needs to wait a few minutes, but ideally, time it so the pasta finishes just as the sauce is ready.
• Problem: Sauce Lacks Flavor / Tastes Bland.
  • Solution 1: Seasoning Check. Add more salt and freshly ground black pepper. Taste frequently during cooking.
  • Solution 2: Boost Umami. A tiny pinch of sugar can enhance tomato flavor. More Parmesan always helps. A splash of balsamic vinegar or Worcestershire sauce (use sparingly) can add depth.
  • Solution 3: Herb Power. Ensure you used enough dried herbs, or add fresh basil/parsley at the end. Blooming dried herbs in the oil helps release their flavor.
  • Solution 4: Garlic/Onion Base. Ensure onions were fully softened and garlic was fragrant but not burnt.

FAQ Section: Your Penne Rosa Questions Answered

1. Can I make Penne Rosa ahead of time?

• Answer: Yes, partially. You can make the sauce (up to the point before adding the cream and Parmesan) 1-2 days ahead and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the tomato base on the stovetop, cook your pasta fresh, and then stir in the cream, Parmesan, and cooked pasta as per the recipe. While you can assemble the whole dish and reheat, pasta dishes with cream sauce are always best served fresh. The pasta tends to absorb the sauce upon sitting, and reheating can sometimes cause the cream sauce to separate or become oily. If reheating fully assembled leftovers, do so gently on the stovetop over low heat, adding a splash of broth, milk, or cream to loosen it up. Avoid microwaving if possible, as it can reheat unevenly and affect the sauce texture.

2. Can I make this recipe vegan?

• Answer: Absolutely! To make vegan Penne Rosa, make the following substitutions:
  • Cream: Use a full-fat, unsweetened plant-based cream alternative. Cashew cream (soaked cashews blended with water) works exceptionally well for richness. Coconut cream (the thick part from a can of full-fat coconut milk) can work, but may impart a slight coconut flavor. There are also many excellent commercial vegan heavy cream substitutes available.
  • Parmesan: Use a good quality store-bought vegan Parmesan alternative, or make your own using nutritional yeast, cashews or almonds, garlic powder, and salt blended together. Add nutritional yeast directly to the sauce (start with 2-3 tablespoons) for a cheesy, umami flavor.
  • Broth: Ensure you use vegetable broth.
  • Butter (if using instead of oil): Use vegan butter or stick to olive oil.
    With these swaps, you can enjoy a delicious plant-based version of this creamy pasta.

3. What other pasta shapes can I use besides penne?

• Answer: Penne is traditional and works well because the tubes and ridges hold the sauce beautifully. However, many other shapes are excellent substitutes! Good choices include:
  • Rigatoni: Similar to penne but larger, with ridges. Excellent for capturing sauce.
  • Ziti: Smooth tubes, slightly narrower than penne. Still a good option.
  • Rotini or Fusilli: Spiral shapes are fantastic at trapping the creamy sauce in their twists and turns.
  • Farfalle (Bow Ties): The folds and center pinch hold sauce well.
  • Shells (Medium): The little cups are perfect for scooping up the sauce.
    Avoid very thin or delicate pasta shapes like angel hair or spaghetti, as they can be overwhelmed by the rich sauce. Choose a sturdy shape that can stand up to the creamy coating.

4. How can I store and reheat leftovers?

• Answer: Store leftover Penne Rosa in an airtight container in the refrigerator for up to 3-4 days. As mentioned earlier, cream sauces can sometimes separate or become thick upon reheating. The best way to reheat is gently on the stovetop over low heat. Add the pasta to a skillet or saucepan with a splash of milk, cream, or broth to help loosen the sauce and restore creaminess. Stir frequently until heated through. Microwaving is possible in short intervals, stirring in between, but stovetop reheating generally yields a better texture. Avoid overheating, which can make the sauce oily.

5. Can I freeze Penne Rosa?

• Answer: Freezing dishes with cream-based sauces is generally not recommended. Dairy, especially cream and cheese, can separate and become grainy or watery upon thawing and reheating, drastically changing the texture of the sauce. The pasta itself can also become mushy after freezing and thawing. While technically possible, the quality will be significantly compromised. It’s best enjoyed fresh or refrigerated and eaten within a few days. If you want to freeze components, you could freeze the tomato base before adding cream and cheese, then thaw, reheat, and finish the sauce with fresh dairy and newly cooked pasta.