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Noodles and Company, Penne Rosa Copycat

Pasta - Penne Rosa in Tomato-Cream Wine Sauce

Sharing with you 15 minutes, easy and delicious pasta recipe which will sure make a spot in your personal Italian Favorites cookbook - guaranteed. This is probably how I started making Italian food at home. We had lots of Penne Rosa in Noodles and Company in San Diego. Love their quality and taste of food and service. Always satisfactory.

15 minutes for a delicious Italian Dinner - Penne Pasta in Tomato Cream Wine Sauce

Their Penne Rosa Pasta dish, I ate first time with my colleagues for an office lunch. Loved it at first bite, never hated it ever again. When it comes to my favorite flavors & food, I want to make'em at home (if possible). So that we can eat economical way and avoid going out still enjoying the food we crave for.

Penne Rosa - Penne Pasta in Tomato Cream Wine Sauce

So, I tested recipe, adapted and tasted it a number of times until I got it perfect, to call it Penne Rosa. You have to try it to believe me.

In States, I often use store bought Marinara Sauce (mostly Costco Marinara - Pack of Two) or Tomato Basil Sauce to make this recipe. However, in India, I even make this sauce at home from scratch, starting from blanching tomatoes in hot bath. :) Well, for today, I will just stick to Pasta Recipe with Wine and Tomato Sauce and a promise to share my tomato-basil marinara some other time.

Penne Pasta with easy and homemade Tomato Cream Sauce

Try this recipe and I will wait for your taste bud's feedback and if you like it, please Pin-it for me. Enjoy!!

Pairing Ideas:

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Pasta - Penne Rosa in Tomato-Cream Wine Sauce

Pasta - Penne Rosa in Tomato-Cream Wine Sauce
Total Time Prep Time Cook Time Difficulty Easy Yields 4 Servings Serves 4

Ingredients

  • 2 Cup Marinara Sauce  (or your favorite tomato-basil sauce)
  • 1 lbs Pasta  (Penne Pasta, I generally use Barilla Penne Pasta)
  • 1/4 Cup White Wine  (good quality cooking wine or leftover white wine)
  • 1/2 Cup Heavy Cream  
  • 1/2 Cup Parmesan Cheese  
  • 250 Grams Spinach  (about a cup or a generous handful of baby spinach)
  • Salt and Black Pepper  (per taste)
  • 2 Garlic  (cloves of garlic)
  • 1 tbsp Olive Oil  

Directions

  • 1. Cook Pasta - Bring a large pot of water to rolling boil, add generous salt,, drop in pasta and cook until al-dante. ( about 8-10 minutes or cook as per pasta package directions.)
  • 2. Tomato-Cream Wine Sauce - While pasta is cooking, heat 1 tbsp oil in a wide pan, add fine chopped cloves of garlic and let it perfume the oil for 30 seconds. Now add marinara or tomato sauce and stir to combine. Let sauce cook on medium-high heat for 5 minutes. Add wine and mix well. Let it simmer for another 2-3 minutes, so that wine evaporates. Heat on low, mix in heavy cream. Taste and adjust salt and black pepper if needed.
  • 3. Assemble and Serve - Add cooked pasta to the simmering tomato sauce. Immediately top it with all Parmesan Cheese (leave 2-3 tbsp for serving), add spinach. Now gently toss the pasta and mix it with hot Tomato-wine sauce sitting at the bottom. Divide it in 4 serving pasta bowls, top with some extra Parmesan cheese, serve a rustic Italian Bread on the side and enjoy!!
    Additional Notes
    Always add cheese on hot pasta before mixing with sauce. It makes pasta stick to cheese and then to sauce. Yumm

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8 comment(s)

  1. I have tasted pasta in wine during my visit to Rome and Greece... never tried it... You have tempted me to try my hand at it... nice one
  2. Hi Savita! Made this and it was fab! I didn't use white white and use white grape juice instead. I'm prego so just want to skip the alcohol. I added chopped red pepper flakes for a kick. Perfect!

    I'm glad you liked it, Cyndee!
  3. Sorry, my last post was supposed to say, 'noodles and sauce together' not noodles and pasta. lol. Also, I meant to say sweet and bitter, not sweet and better. Happy days!

    Hi, Cyndee! I'm excited you gonna try this pasta. I only use leftover drinking wine for wine sauces. So, answer is, a better white wine is best. I often freeze sauce in small portions and prefer to make fresh pasta when needed. However, if you planning to freeze pasta and sauce. I suggest, cook pasta little less so that it don't turn mushy when re-heating. I hope it helps. Happy cooking!
  4. Totally want to try this tonight. If you make a double batch can you just freeze the noodles and pasta together or just freeze the sauce by itself and cook the noodles separate? Another question too. WHAT wine did you use exactly?? sweet or better white wine? It's important I'd think!
  5. Thank you so much @angel. I am glad you like it :)
  6. It looks yummy .I will definitely try it...