Sunday, November 16, 2008

Penne Rosa

This is on the menu to try sometime soon. I got this recipe from my brother who got it from here.

My brother is a big fan of the Noodles and Co. Penne Rosa, which I tried last night and as far as we can tell this is either a copycat recipe or very close. It is a very yummy dish and on first bite you think to yourself, "I can totally handle the red pepper." but as you keep eating your mouth slowly becomes inflamed! I would recommend less red pepper, but I'm going to give this a try to see if it tastes the same and then make a whole bunch of the sauce for my brother to keep frozen for an easy dinner for him that he will love.

I will be making it with chicken coated with Italian bread crumbs.


1 1 lb box Penne pasta
1 tbsp cooking white wine
2 tbsp extra virgin olive oil
1/2 tsp ground or crushed red pepper* (optional)
1/4 cup heavy whipping cream
1/2 cup marinara/spaghetti sauce
1/4 cup sliced mushrooms (canned or fresh, drained)
1/4 cup baby spinach (packed)
1 14 oz. can italian-style diced tomatoes
Freshly grated parmesan (for garnish)
grilled chicken, sauteed shrimp, or asparagus** (for serving)

Boil pasta according to package directions; set aside.

In a large skillet, heat wine, oil, marinara, mushrooms, tomatoes and pepper over medium heat; stir liberally for 4-5 minutes.

Add pasta, mixing well. Add cream, continue stirring. Add spinach last, stirring until wilted.

Serve with fresh parmesan or feta cheese on top.

*For more spice, use white pepper.

**Best served with grilled chicken or sauteed shrimp. (Shrimp or chicken should be fully cooked before blending into pasta.) Also good with asparagus.

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