Penne Rosa Pasta (Easy 20-Minute Weeknight Recipe)

Here is a delicious meatless penne rosa recipe that is cheesy and full of flavor. The best part about this recipe is that it’s done and ready in 20 minutes for an easy dinner!

When my husband and I first started dating we were teenagers, completely broke, and absolutely regular customers at this little Italian spot near us that had the best bread and the most generous portions and somehow never ran us more than $20 for the two of us. That restaurant is where I fell in love with pasta. Before him, before that place, I didn’t really have a pasta life. After? It became a whole thing.

Fast forward twenty-something years and I am now the person in this house who makes pasta happen on a Tuesday night when nobody planned anything and everyone is hungry and after-school activities just ended twenty minutes ago. This penne rosa is one of my go-to saves for exactly that situation. One pound of pasta, a handful of fresh ingredients, one pan for the sauce, and you’re eating in twenty minutes.

What makes it different from regular pasta with marinara is the heavy cream that goes in at the very end. That’s the move. You pour it in, you stir, and the sauce turns from red to pink right in the pan — that’s where the name comes from, rosa meaning pink in Italian. It sounds fancy. It takes no extra effort. My boys who had already eaten dinner the first time I made this showed up at the table anyway, which is really the only review that matters in this house.

What ingredients are in this delicious Penne Rosa Pasta Dish?

How to make Penne Rosa

Cook the Pasta

Bring a large pot of salted water to a boil and cook the penne according to package directions, but pull it 1–2 minutes early. It’ll finish cooking in the sauce and absorb all that flavor instead of just being coated by it. Before you drain, scoop out about ½ cup of the starchy pasta water and set it aside — you may need it to loosen the sauce at the end.

Build the Sauce

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crushed garlic and let it cook for about 1 minute until fragrant and just lightly golden. Watch it closely — burned garlic is bitter and will flavor the whole pan.

Pour in the marinara sauce and stir to combine. Add the diced roma tomatoes and fresh spinach and stir everything together. Let it cook for 2–3 minutes until the spinach wilts down and the tomatoes start to soften. Add the chopped mozzarella and stir until it begins to melt into the sauce.

Bring It Together

Add the drained pasta directly to the skillet and toss to coat. If the sauce feels too thick or isn’t coating the pasta evenly, add a splash of your reserved pasta water and stir — it loosens everything beautifully.

Lower the heat to medium-low. This next part is the best part: pour in the heavy cream and stir. Watch the sauce turn from red to pink right in front of you. That’s penne rosa. Season with salt and pepper to taste.

Serve

Plate it up and finish with a generous sprinkle of shredded parmesan. Serve immediately — this one is best hot, straight from the pan.

Luckily I have evolved a lot since that time because now I make pasta for my kids too! One thing I know for sure is that SAUCE MATTERS. The best pasta sauce will make the dish every single time!

Today I am going to share with you my version of Penne Rosa featuring RAGÚ Simply Chunky Marinara Sauce as the star of the dish! Plus it helps that this yummy meatless pasta dish only took 20 minutes to make!

The inspiration for this dish came from the 15 Minute Penne Rosa Recipe at TheStayAtHomeChef.com but since hubby is not a fan of mushrooms, I changed up a few ingredients and added some of my own.

FAQs

This Penne Rosa Recipe is super easy to make on busy weeknights after school activities and it’s fast, quick and tasty! I initially made this for hubby because the boys already had dinner, but they ended up eating this instead!

Healthy weeknight meals are my jam but when I can make them quickly, it helps so much! This recipe is more than just penne pasta with marinara sauce, but if that is what you are looking for look not further!

I love a good meatless monday meal! This penne rosa recipe is one you keep around for those moments when you forgot to meal plan. If you are anything like me, this happens many times during the week!

What are some helpful tips for making penne rosa?

Save some pasta water before you drain. Before you pour out the pot, scoop out about ½ cup of the starchy cooking water and set it aside. If your sauce ends up thicker than you want, or you need help getting it to cling to the pasta, a splash of pasta water fixes it instantly. It’s a small step that makes a real difference.

Cook the garlic low and slow. One minute over medium heat is right — you want it fragrant and golden, not brown. Burned garlic is bitter and it will flavor the whole sauce. Watch it and don’t walk away.

Add the cream last, off high heat. Pouring cold cream into a screaming hot pan can cause it to separate. Lower the heat to medium-low before adding, and stir as you pour. That’s when the sauce turns pink right in front of you — one of the most satisfying moments in a 20-minute recipe.

Al dente matters here. Because the pasta finishes cooking in the sauce, pull it from the boiling water 1–2 minutes before the box says it’s done. It’ll finish in the pan and absorb the sauce flavor instead of just being coated by it.

With these tips in mind, you’re sure to make a delicious plate of penne rosa that everyone will love! Buon appetito!

Can I make chicken penne rosa pasta?

To make chicken penne rosa, season boneless chicken breasts or thighs with salt, pepper, and a little Italian seasoning. Sear them in a separate pan with olive oil over medium-high heat — about 5–6 minutes per side until cooked through — then slice and set aside. Add the sliced chicken back into the sauce right before you stir in the heavy cream.

If you’re going the quick route, rotisserie chicken works great — just pull it, add it when the sauce is ready, and let it warm through for a minute before finishing with cream. The pre-packaged fully cooked strips also work in a pinch. All three get the job done; the seared chicken just has the most flavor.

If you make this, I want to hear about it — drop a comment below and let me know if you kept it meatless or added chicken or shrimp. And if your kids who already ate dinner somehow ended up at the table anyway, just know you’re in good company.

Looking for more easy weeknight pasta dishes? Try my Creamy Slow Cooker Cajun Chicken Pasta, Garlic Chicken Parmesan Bowtie Pasta, or the Best Jamaican Rasta Pasta for your next busy night.

Here are some more amazing pasta dishes to try: