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Quick Notes: While the Noodles and Company recipe was the inspiration for this Penne Rosa Noodles Copycat, I’m not sure how close it actually is in flavor. I recreated it off of my son’s description of it because I’ve never ordered it myself. I also did a few things with it that I just thought sounded delicious. It is probably spicier than the restaurant version, so feel free to cut down the crushed red pepper if you’re trying to get a little closer to the original. I know that this is commonly served with chicken, so feel free to toss any meat in here you may like. I think it’s delicious on its own.
Ingredients
- 1 lb Penne, cooked using packaging instructions. Salt the everloving fuck out of the water
- 2 cups or1 jar of your favorite spaghetti sauce
- 1 cup heavy whipping cream
- 4 cups gently chopped baby spinach
- 1 cup cherry or grape tomatoes, sliced in half
- 2 cloves of garlic, minced
- 1 1/2 tablespoon crushed red pepper
- 2 tablespoons olive oil
- Shredded or shaved parmesan for garnish
Instructions
- Start your sauce while your noodles are cooking. They should be done relatively at the same time. In a large saucepan over medium-high heat, add your olive oil and bring it to temperature.Â
- Throw in your garlic, crushed red pepper, and cherry tomatoes. Saute them together for about five minutes until the skin on the tomatoes begins to soften and look like your fingers after you've been in a hot tub for too long.Â
- Pour in your marinara/pasta sauce. Stir it well, and bring it to a simmer. Allow all the flavors to get all comfortable with one another for about another five minutes. Stir frequently.Â
- Pour in your heavy whipping cream. Slowly stir until it is fully incorporated. Allow it to cook for another 2-3 minutes and remove it from the heat.Â
- Stir your sauce into your cooked and drained noodles, and stir together. Allow this to sit for about five minutes before stirring in your spinach. Â
- Serve with parmesan.Â
Start this meal out with our Italian Cheese Fondue!
