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Penne Rosa

ByGarry
Penne Rosa
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Penne Rosa

Recipe by GarryCourse: EntreeCuisine: Italian, AmericanDifficulty: Intermediate
Servings

1

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

438

kcal
Total time

40

minutes

Surpassing the noodle company’s offering, this dish melds mushrooms, spinach, and onions in a decadent creamy tomato sauce with a lively zest.
Penne proves to be the ideal pasta choice for this sauce, ensuring a multitude of “perfect bites” during your dining experience.
It’s my hope that you’ll enjoy sharing this with your friends and family.

Ingredients

  • 56 g (1 oz.) of Penne Rigato pasta

  • 1 quart of water

  • ½ cup of yellow onions

  • 1 clove of garlic

  • 1 cup of sliced mushrooms

  • 1 ripe tomato

  • 3 cups of baby spinach

  • 1 tablespoon of Pinot Grigio or another white wine

  • 1 tablespoon of sour cream

  • 1 tablespoon of tomato paste

  • A pinch of crushed red pepper flakes

  • 1 teaspoon of butter

  • 1 teaspoon of olive oil

  • ½ teaspoon of salt, plus more to taste

  • Ground black pepper to taste

  • Grated Asiago or other hard cheese for garnishing, if desired

Directions

  • Dice the onions to a medium size.
  • Slice the mushrooms to a thickness of ¼ inch.
  • Finely chop the garlic.
  • Bring a pot containing 1 quart of water to a boil. Score and core the tomato, then place it in the boiling water for 90 seconds. Afterwards, remove the tomato, cool it under cold water, and set it aside.
  • To the boiling water, add ½ teaspoon of salt, followed by the penne pasta. Cook until Al Dente, as per the package instructions, which is usually about 10 minutes. Then, take the pot off the heat.
  • As the pasta is cooking, deseed the tomato over a strainer to catch the juice.
    Cut the tomato into 1-inch pieces and mix with the strained juice.
  • Warm a sauté pan over medium heat for 1 minute. Add 1 teaspoon of butter along with 1 teaspoon of olive oil.
    Place the onion and garlic in the pan and cook for 1 minute.
    Introduce the tomato and spinach to the pan, cover with a lid, and cook for an additional 4 minutes, or until the spinach is wilted.
     
  • In a separate bowl, blend the tomato paste, white wine, crushed red pepper, and sour cream.
    Take off the sauté pan lid and incorporate the sour cream-tomato blend, mixing well.
    Continue to cook for 2 more minutes, adding pasta water as necessary to achieve a thick, creamy consistency.
  • Drain the penne pasta and mix it into the pan with the sauce.
  • Serve the dish garnished with salt, ground black pepper, and grated cheese according to your preference.

Recipe Video

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