Penne Rosa is a kid-friendly, easy weeknight dinner featuring penne pasta in a creamy, pink pasta sauce. It's simple to prepare, combining the richness of cream with the freshness of tomatoes, making it a hit with both adults and children.
In a large skillet, drizzle some olive oil and sautè the minced onion and garlic on medium-high heat for 3-4 minutes.
Add the tomato passata to the skillet and let it simmer at low heat for 10-15 minutes.
Meanwhile, toss the penne noodles in a large pot of salted boiling water. Follow the package directions for cooking time.
Add the cream to the sauce, and if you want a smoother sauce, use an immersion blender to get the desired texture. Season with salt and black pepper to taste.
Drain the al dente pasta and add it to the sauce. Serve immediately as is, or add some grated Parmesan cheese or fresh basil on top.
Notes
To store leftover Penne Rosa, cool it completely and keep it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in a labeled, freezer-safe container or bag for up to 3 months. When reheating, use a skillet over medium-low heat or the microwave, stirring frequently. If dry, add a splash of milk or cream to regain its creamy texture.