Easy One-Pot Tomato Cream Pasta Recipe

I stumbled across this penne rosa pasta recipe last month when I was desperately looking for something different than our usual spaghetti night rotation. It's become our new favorite "fancy" weeknight dinner that honestly takes less effort than ordering takeout! The creamy tomato sauce hits that perfect spot between marinara and alfredo that even my picky kids will devour.

My husband texted me from work the day after I first made this asking if we could have the "pink pasta" again tonight. That's when I knew this recipe was a keeper!

What You'll Need

• Penne pasta: The ridges hold onto the sauce perfectly, but any pasta shape works in a pinch.
• Heavy cream: This is what transforms simple tomato sauce into something special. Don't skimp here!
• Fresh spinach: Baby spinach is my go-to since it wilts quickly and has a milder flavor.
• Bell pepper: Adds nice crunch and sweetness. I use red for color, but green works too.
• Crushed tomatoes: Creates the base of the sauce. I like fire-roasted for extra flavor.
• Red pepper flakes: Just enough to add warmth without making it spicy. Adjust to your taste.
• Mozzarella cheese: Melts beautifully into the sauce creating lovely cheese pulls.
• Fresh herbs: Parsley brightens everything up at the end. Fresh basil is amazing too if you have it.

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How I Make It

Veggie Base

I start by sautéing the onions and peppers until they're soft but not browned. This creates a flavor foundation before adding the garlic. I've learned not to add the garlic too early or it burns and gets bitter.

Sauce Magic

The trick to getting that perfect rosa color is adding the cream gradually to the tomato mixture. I stir constantly during this step to prevent the cream from separating. The transformation from red to rosy pink is almost magical!

Perfect Pasta

I always cook the pasta separately until it's just al dente - about a minute less than the package directions. It'll finish cooking when you toss it with the hot sauce. Reserving a little pasta water gives you insurance in case the sauce needs thinning.

Finishing Touch

Fresh herbs and cheese get stirred in right at the end off the heat. This prevents the cheese from becoming stringy and the herbs stay bright and flavorful.

I discovered this recipe on a night when I had planned to make plain marinara but realized my kids were tired of "regular" spaghetti. With some cream in the fridge about to expire, I decided to experiment, and this delicious hybrid was born!

Serving Ideas

This is substantial enough to be a meal on its own, but I often serve it with a simple side salad dressed with lemon vinaigrette for freshness. Garlic bread is the perfect companion for sopping up extra sauce. For dinner parties, I've added grilled chicken or shrimp on top to make it more substantial.

Make It Your Own

Try adding sautéed mushrooms for an earthy flavor profile. Swap out the spinach for kale if you want something heartier. For a spicier version, double the red pepper flakes or add a dollop of harissa. During summer, I sometimes toss in halved cherry tomatoes right at the end for bursts of freshness.

Storage Smarts

Leftovers keep beautifully in the fridge for about 4 days. The sauce does thicken considerably when cold, so I always add a splash of water or chicken broth when reheating. For lunch meal prep, I slightly undercook the pasta so it doesn't get mushy when reheated.

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Pro Tips

• Salt your pasta water generously - it's your only chance to season the pasta itself
• Don't rinse the pasta after cooking - the starch helps the sauce cling
• If you're short on time, use pre-minced garlic and pre-washed spinach

This recipe has completely changed our pasta night game. There's something about the way the creamy tomato sauce clings to every ridge of the penne that makes it so satisfying. It's rich enough to feel indulgent but not so heavy that you need a nap afterward. The best part? It's actually faster than waiting for delivery, but tastes like something you'd pay $18 for a restaurant!

Frequently Asked Questions

→ Can I add protein to this pasta?

Yes, grilled chicken, Italian sausage, or shrimp would be excellent additions. Cook the protein separately and add it when combining the pasta with the sauce.

→ Can I use a different pasta shape?

Absolutely, any medium pasta shape like rotini, fusilli, or farfalle works well in this recipe.

→ How spicy is this dish?

With ½ teaspoon of red pepper flakes, it has a mild kick. Adjust the amount to suit your preference.

→ Can I make this ahead of time?

Yes, though pasta is best fresh. If making ahead, slightly undercook the pasta and add a splash of cream when reheating.

→ Is there a lighter version?

You can substitute half-and-half or milk for the heavy cream, though the sauce won't be quite as rich.