Quick Tomato Cream Pasta

Last month, I ran into this penne rosa pasta when I needed to shake up our normal spaghetti routine. Now, it’s our go-to “fancy” weeknight meal—way less work than waiting for food delivery! The creamy tomato sauce lands right between alfredo and marinara, so even my picky eaters polish it off happily.

The day after I first served this, my husband shot me a text asking if “pink pasta” could happen again. That’s when I realized it was a total win!

Delicious What You'll Need

• Crushed tomatoes: These set up the sauce base. If you can, go for fire-roasted ones for deeper flavor.
• Bell pepper: I use red for sweetness and a pop of color, but any will do. They add crunch and taste.
• Red pepper flakes: Toss these in for a gentle warmth. Adjust how much for your spice level.
• Heavy cream: Don’t go light here—this is what makes the sauce so good.
• Mozzarella cheese: This melts into gooey wonders in the sauce. Cheese pulls galore!
• Fresh herbs: I love adding chopped parsley at the end for brightness. Basil is awesome too.
• Fresh spinach: Baby spinach is best since it cooks down fast and isn’t too strong.
• Penne pasta: The shape hugs the sauce nicely, but feel free to use any pasta you’ve got.

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How I Throw It Together

Getting Veggies Going

Usually, I cook up onions and peppers first until they're soft but not dark. That’s the base you want before adding garlic. Learned the hard way: garlic too soon just burns and tastes bitter.

Sauce Comes Alive

The secret to that pretty pink color? Pour the cream in slowly with the tomatoes, stirring as you go. This keeps it smooth, so you don’t end up with a weird split sauce. Watching it go from red to pink is kinda satisfying!

Pasta Prep

I’ll cook pasta on the side till it’s al dente—just a smidge firmer than the box says. Hot sauce finishes the job. I save a cup of that starchy pasta water too, just in case the sauce gets too thick and needs a quick fix.

All About The Finish

Once you’ve pulled the pan off the heat, toss in herbs and cheese. This keeps the cheese creamy, not stringy, and the fresh flavors really pop at the end.

Came up with this one on a night meant for plain marinara, then realized my kids weren’t into another round of “basic” spaghetti. Lucky for me, there was some nearly-expired cream in the fridge, and boom—a creamy new dinner happened!

Tasty Ways To Serve

This totally works as a meal by itself. Sometimes I put out a simple salad with lemon dressing to lighten things up. Garlic bread’s a must for mopping sauce. For special dinners, I’ve tossed grilled chicken or shrimp on top—makes it more filling and feels fancy.

Switch It Up

We’ve tossed in sautéed mushrooms for more earthy flavor. Kale swaps in for spinach if you want it heartier. Want more kick? Double up on the red pepper flakes or stir in a spoonful of harissa. In summer, those last-minute cherry tomatoes add little juicy pops right before serving.

Storing Leftovers

Leftovers last just fine in the fridge about four days. The sauce does stiffen up when cold, so just splash in water or chicken broth to loosen when reheating. If I’m prepping lunch ahead, I undercook the pasta a bit so it doesn’t go mushy later.

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Best Tips Ever

• Salt that pasta water well—this is when you season your noodles
• Skip rinsing the pasta after cooking so the sauce sticks perfectly
• No time to chop? Grab those packaged pre-washed spinach leaves and jarred garlic

This dish changed up our pasta nights for good. There’s just something awesome about how well the sauce clings to penne. It’s rich but won’t weigh you down. Plus, it’s actually faster than calling for takeout—it tastes like something from a nice spot, not your own kitchen!

Recipe FAQs

→ Can I add meat to this dish?

Absolutely! Grilled chicken, shrimp, or sausage work great. Cook them separately and mix in before serving.

→ Will other pasta shapes work?

Of course! Shapes like rotini, farfalle, or fusilli are great choices to switch it up.

→ How hot is the seasoning?

With ½ teaspoon of chili flakes, it’s mildly spicy. Add more or less depending on your taste.

→ Can this be prepped in advance?

Totally. Undercook the pasta slightly and add cream when reheating for the best texture.

→ How do I make it lighter?

Swap heavy cream for milk or half-and-half. It’ll be lighter but a bit less rich.