For the Pasta:

• 1 pound Penne Pasta: Penne is the classic choice for Penne Rosa, its tube shape and ridges perfectly capturing the creamy sauce. However, you can also use other short pasta shapes like rigatoni, fusilli, or shells if you prefer. Opt for high-quality pasta for better texture and flavor.
• Water for Boiling: Plenty of water is crucial for cooking pasta properly. Use at least 4-5 quarts of water in a large pot.
• Salt: Salt is essential for seasoning the pasta water. It not only flavors the pasta itself but also helps it cook evenly and prevents it from becoming gummy. Use about 1-2 tablespoons of salt for a large pot of water.

For the Rosa Sauce:

• 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits. It forms the base for sautéing the aromatics and building the sauce.
• 1 Yellow Onion, finely chopped: Onion adds a foundational savory sweetness to the sauce. Finely chopped onion cooks down smoothly and blends seamlessly into the sauce.
• 2–3 cloves Garlic, minced: Garlic provides a pungent, aromatic depth that complements the tomatoes and cream. Freshly minced garlic is always best for the most intense flavor.
• 1 (28-ounce) can Crushed Tomatoes: Canned crushed tomatoes form the heart of the Rosa sauce. Choose good quality crushed tomatoes for the best flavor. You can also use diced tomatoes, but crushed tomatoes create a smoother sauce.
• 1 (15-ounce) can Tomato Sauce: Tomato sauce adds richness and body to the sauce, intensifying the tomato flavor.
• 1/2 cup Heavy Cream: Heavy cream is the key ingredient for creating the signature creamy texture of Penne Rosa. It adds richness, smoothness, and a luxurious mouthfeel. For a slightly lighter option, you can use half-and-half, but the sauce will be less rich.
• 1/4 cup grated Parmesan Cheese, plus more for serving: Parmesan cheese adds salty, umami notes and contributes to the sauce’s creamy texture. Use freshly grated Parmesan for the best flavor. Pecorino Romano cheese can also be used for a sharper, saltier flavor.
• 1 teaspoon Dried Oregano: Oregano adds a classic Italian herb flavor that complements tomatoes and garlic beautifully. Dried oregano is convenient and readily available.
• 1/2 teaspoon Dried Basil: Basil adds a sweet, aromatic herb note that enhances the overall flavor profile of the sauce. Dried basil works well, but fresh basil, added at the end, is even more vibrant.
• 1/4 teaspoon Red Pepper Flakes (optional, for a touch of heat): Red pepper flakes provide a subtle kick of heat that balances the richness of the cream and tomatoes. Adjust the amount to your spice preference or omit if you prefer a mild sauce.
• Salt and Black Pepper, to taste: Seasoning is crucial! Salt and pepper enhance all the flavors and bring the sauce together. Taste and adjust seasoning throughout the cooking process.
• Fresh Parsley, chopped (for garnish, optional): Fresh parsley adds a bright, herbaceous note and a pop of color as a garnish.

Optional Add-ins (to customize your Penne Rosa):

• Cooked Chicken or Shrimp: For a heartier, protein-rich meal, add cooked chicken breast, grilled shrimp, or Italian sausage to the sauce.
• Sautéed Vegetables: Add sautéed vegetables like bell peppers, zucchini, mushrooms, or spinach to boost the nutritional value and add extra flavor and texture.
• Sun-dried Tomatoes: Oil-packed sun-dried tomatoes, chopped, add a concentrated burst of tomato flavor and a chewy texture.
• Vodka (1/4 cup): A splash of vodka, added after sautéing the garlic and before adding tomatoes, can enhance the flavors and create a smoother sauce. The alcohol cooks off, leaving behind a subtle complexity.