Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: One Normal Portion
- Calories: 600-750