Our rich rosé sauce on penne
As elaborate and varied as noodle dishes can be, sometimes you just want to channel your inner college kid and eat pasta with tomato sauce. Our rich rosé sauce on penne is a splendid solution for easy weeknight dinners. But if you’re looking to beef this up, you could add steamed vegetables, sautéed veggie ground round, or Tofu Bacon Crumbles (this page).
MAKES 4 to 6 servings
COOK TIME 20 minutes
PREP AHEAD
The Rosé Sauce (this page)
The Parm (this page)
INGREDIENTS
1 pound penne
5 to 6 cups The Rosé Sauce
½ cup The Parm
1 to 2 teaspoons red pepper flakes (optional)
Sea salt and ground pepper
Bring a pot of salted water to a boil and cook the pasta until al dente. Drain but don’t rinse.
Add the pasta back to the pot you cooked it in and place over low heat. Add 4 to 5 cups of the sauce (or more if desired). Stir to coat evenly and heat through for 3 to 4 minutes. Stir in ¼ cup of The Parm.
Top each serving with a bit more sauce, if desired, as well as more of The Parm, the red pepper flakes, and salt and pepper to taste.
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