Creamy One-Pot Pasta

Last month, tired of our spaghetti routine, I stumbled into making penne rosa pasta as a fun switch-up. It’s shockingly quick—easier than grabbing takeout. The sauce is creamy, not quite red, not quite white, and even my pickiest kid polishes off a whole bowl.

The day after I made it, my husband texted from work, begging for more “that pink pasta.” That’s when I realized I had a serious winner on my hands!

Must-Have Ingredients

• Fresh herbs: Stir these in at the end for a blast of flavor. Parsley’s bright, but basil rocks, too.
• Mozzarella cheese: Toss this in last so it gets melty and stretchy.
• Red pepper flakes: A little sprinkle brings cozy warmth. Amp it up if you like heat.
• Crushed tomatoes: Start your sauce base with these—fire-roasted ones make a difference.
• Bell pepper: Crunchy and sweet. Red makes things colorful, but green works in a pinch.
• Fresh spinach: Love how fast baby spinach wilts and how mild it tastes.
• Heavy cream: This is your creamy upgrade from basic tomato. More cream, more magic.
• Penne pasta: Ridges catch all that saucy goodness, but swap for any pasta if needed.

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Easy Prep Steps

Start With Veggies

I let onion and bell pepper sizzle until they’re nice and soft, making sure not to brown them. Garlic waits until the veggies are ready—throw it in too early, and it burns. Nobody likes that bitterness.

Sauce Transformation

To get that dreamy pink color, I pour the cream bit by bit into the tomato sauce. Keep stirring—this way it won’t split. Watching it turn from red to pink is always fun.

Pasta Time

Pasta goes into a different pot and I stop cooking it right before the timer says. Once it’s mixed with the hot sauce, it finishes up. Always snag a little pasta water for later in case your sauce turns out too thick.

Add the Finishing Bits

As soon as the pot’s off the heat, toss in cheese and fresh herbs. They keep their flavor and the cheese stays gooey this way.

I came up with this on a night I was prepping basic marinara, but my kids were over it. Had some heavy cream close to going bad, so I just combined everything—and haven’t looked back since!

Tasty Plates

This dish fills us up, but it’s awesome with a leafy salad dressed in lemony vinaigrette, too. Chunky garlic bread soaks up all the extra sauce. For get-togethers, I throw grilled shrimp or chicken on top to make it even heartier.

Switch It Up

Fans of earthy bites should toss in mushrooms. Kale swaps perfectly for spinach if you want a stronger green. For more kick, dump in extra pepper flakes or mix in harissa. When it’s peak tomato season, I add halved tomatoes at the end—they’re juicy and super fresh.

Storing Leftovers

Stick leftovers in the fridge—they’ll last almost four days. Cold sauce thickens a lot, so add a little water or broth when you reheat. If you’re planning to meal prep, cook your pasta just a little less so it stays firm later on.

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Top Tricks

• Really salt your pasta water so the noodles aren’t bland
• Skip rinsing the pasta—those starches help everything stick
• Save time by grabbing pre-chopped garlic and bagged spinach from the store

This dish totally flipped pasta night for us. Something about that silky tomato sauce hugging each piece of penne feels extra special. It’s rich but never heavy, so you won’t need to snooze after. Wildest part? It’s faster than ordering out, but tastes just as fancy—without the price tag!

Recipe FAQs

→ Can I include meat with this meal?

Of course! Grilled chicken, shrimp, or sausage pair wonderfully. Just cook them separately and mix them in during the final step.

→ Can I swap for another pasta shape?

Sure! Rotini, bowties, or fusilli are all great alternatives to penne for this dish.

→ Does this have a lot of spice?

Not too much. The ½ teaspoon of red pepper flakes gives a gentle warmth, but you can adjust it to your liking.

→ Can I prepare this in advance?

Yes, but it's tastiest fresh. If you make it ahead, slightly undercook the pasta and reheat with a splash of cream to keep it saucy.

→ Is there a lower-calorie option?

You can use milk or half-and-half instead of heavy cream, though the sauce will be less rich.