Penne Rosa Noodles and Company Recipe
One thing I miss about living in Northern Virginia is having lunch with my girlfriends at Noodles and Company. My “go to” dish was my favorite, their Penne Rosa. In the past 6 years of being gone, I think we have only tried to replicate this dish once.
Penne Rosa: Spicy tomato cream sauce, penne pasta, mushrooms, tomato, spinach and wine, Parmesan or feta
I wish that someone would open a restaurant here in Las Vegas {any takers?}. Hint… hint…
Right now here is the recipe that I am using based on memory. Hopefully one day I will be able to visit California or Utah to bring some back home to do a side-by-side taste test.
Penne Rosa Noodles and Company Recipe
Ingredients
- 1/2 cup sliced mushrooms
- 2 tablespoon olive oil
- 2 cloves garlic, pressed
- 28 ounce can diced tomatoes or 2 x 14 ounce cans of diced tomatoes
- 2 tablespoons white wine
- 1/2 teaspoon crushed red pepper
- 1/4 cup onions, white
- 1/3 cup heavy whipping cream
- 1/2 cup baby spinach (packed)
- salt to taste
- 1 pound box of penne pasta {we prefer Barilla}
- Shredded basil and Freshly grated Parmesan cheese (for garnishment)
Instructions
- Prepare pasta according to package directions
- While pasta is cooking, add 1 tablespoon of olive oil to large pan and lightly sautee onions until translucent
- Add garlic and stir for 30 seconds
- Puree canned tomatoes and add to onions
- Add cream, continue stirring.
- Add crushed red pepper
- Add mushrooms
- Add pasta, mixing well.
- Add spinach last, stirring until wilted.
- Garnish with fresh grated Parmesan cheese.
