Penne Rosa Noodles And Company Recipe

I think everyone has a favorite creamy tomato pasta dish from a certain chain restaurant, and for me, it’s the penne rosa noodles and company recipe. This version takes things up a notch, offering a rich sauce and a gourmet twist that rivals any restaurant dish. The burrata melts into a luscious pool of creaminess, while the chili oil adds a vibrant pop of heat. It’s faster and fresher than a takeout run, bringing comfort and flavor together in about 40 minutes for a truly family-friendly home cooking option. We’ve perfected the balance of creamy tomato sauce with the high-end addition of fresh burrata and a hint of spice from Calabrian chili oil. Get ready to impress everyone at the table with this hearty, easy-to-make, and absolutely delicious penne rosa noodles and company recipe.

Ingredients

Here’s what you’ll need to create this elevated penne rosa noodles and company recipe at home. We’re keeping things simple, using a mix of kitchen staples and a few premium ingredients to make the dish feel special without extra work.

• 400 g (14 oz) Penne Pasta: The ideal noodle shape for holding the thick rosa sauce; cook according to package directions, typically 8-10 minutes for al dente.
• 450 g (1 lb) Boneless, Skinless Chicken Breast: Cut into uniform 2 cm (0.8 inch) cubes for quick and even cooking.
• 30 ml (2 tablespoons) Olive Oil, divided: Used for sautéing the chicken and building the base of the sauce; use a quality extra virgin olive oil for flavor.
• 1 Medium Yellow Onion, finely diced: Provides a savory base for the sauce when cooked until soft and translucent.
• 4 Cloves Garlic, minced: Adds a necessary aromatic kick to both the sauce base and the chili oil; use fresh garlic for the best flavor.
• 120 ml (½ cup) Vegetable Broth: Used to deglaze the pan and add depth to the sauce; ensure you have this ready before starting the process. (I sometimes substitute this with reserved pasta water if I forget to buy broth.)
• 794 g (28 oz) Can Crushed Tomatoes: The primary base of the rosa sauce; use high-quality canned tomatoes for a rich flavor without acidity.
• 30 g (2 tablespoons) Tomato Paste: Adds a concentrated tomato flavor and deepens the color of the sauce; stir well to cook it down slightly before adding liquid.
• 5 ml (1 teaspoon) Dried Oregano: Classic Italian herb pairing for tomato sauce; enhances the overall flavor profile.
• 2.5 ml (½ teaspoon) Fine Sea Salt and 1 ml (¼ teaspoon) Freshly Ground Black Pepper: Seasoning for both the chicken and the sauce; adjust to taste as you cook.
• 180 ml (¾ cup) Heavy Cream: The key ingredient for creating the rich, creamy texture of the rosa sauce; don’t substitute with milk as it won’t be as rich.
• 4 Small (113 g/4 oz each) Burrata Cheese Balls: The star garnish for this elevated dish; allows the warm pasta to melt the creamy center for maximum richness.
• Large handful Fresh Basil Leaves: Adds a vibrant green color and a fresh, aromatic finish to the dish.
• Calabrian Chili Oil Ingredients:
• 30 g Dried Calabrian Chilies (approx. 8-10 dried), stemmed and roughly chopped: Provides a mild, fruity heat and unique flavor to the oil; adjust quantity for preferred heat level. (If you don’t have these, use dried guajillo or arbol chilies.)
• 120 ml (½ cup) Extra Virgin Olive Oil: The base for infusing the chili flavor; choose a neutral-flavored olive oil for clarity.
• 2 Cloves Garlic, thinly sliced: Adds a subtle garlic note to the chili oil as it infuses slowly.
• Pinch of Sea Salt: Balances the flavors in the chili oil during infusion.

Instructions

This penne rosa noodles and company recipe takes about 40 minutes from start to finish. I always recommend getting all your ingredients prepped before you start cooking, as it makes the process much faster.

1. Prepare the Calabrian Chili Oil (First Step): In a small saucepan, combine the chopped dried chilies, extra virgin olive oil, thinly sliced garlic, and a pinch of sea salt. Heat over low heat for 10-15 minutes, ensuring the oil gently simmers and the garlic softens and releases its aroma without browning (avoid high heat to prevent bitterness). Remove from heat and let cool completely. Once cool, strain the oil through a fine-mesh sieve into a clean jar, pressing on the solids to extract all oil. Discard solids and set aside to infuse further.
2. Cook the Pasta: Cook penne pasta according to package directions in a large pot of salted boiling water until al dente (this usually means removing it 1-2 minutes before the package suggests). Reserve 240 ml (1 cup) of pasta cooking water before draining, as this starchy water is essential for creating the perfect sauce consistency. Drain the pasta and set aside.
3. Brown the Chicken: While pasta cooks, season the chicken cubes with a pinch of salt and pepper. Heat 15 ml (1 tablespoon) of olive oil in a large 10-inch skillet or Dutch oven over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside on a plate.
4. Build the Sauce Base: Reduce heat to medium, add the remaining 15 ml (1 tablespoon) of olive oil to the skillet, then add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
5. Simmer the Rosa Sauce: Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, tomato paste, dried oregano, 2.5 ml (½ teaspoon) salt, and 1 ml (¼ teaspoon) black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
6. Combine and Finish: Stir in the heavy cream and the cooked chicken to the sauce. Add the drained penne pasta to the skillet, tossing gently to coat all the noodles evenly. If the sauce looks too thick, add a splash of the reserved pasta cooking water until desired consistency is reached (this ensures the sauce clings perfectly to the noodles). This step is crucial for achieving the perfect texture for this penne rosa noodles and company recipe.
7. Serve with Toppings: To serve, divide the hot penne rosa among individual shallow pasta bowls. Gently place one burrata cheese ball in the center of each serving. Allow the warmth of the pasta to slightly melt the burrata. Drizzle generously with the prepared Calabrian Chili Oil, letting it pool around the burrata and streak through the pasta, then scatter fresh basil leaves over the top for vibrant color and aroma.

The Secret to This Recipe: Creamy Burrata and Spicy Chili Oil

This recipe offers a special twist on the classic penne rosa noodles and company recipe by incorporating two key elements: fresh burrata and Calabrian chili oil. The burrata, a type of fresh Italian cheese, has a solid mozzarella shell filled with cream and mozzarella curds, offering an incredibly rich and smooth texture when warm. When placed on the hot pasta, the burrata melts into a luscious pool of creaminess that perfectly complements the tomato sauce.

The Calabrian chili oil adds a depth of flavor and a gentle heat that cuts through the richness of the cream and cheese. This combination creates a complex flavor profile that elevates a simple weeknight pasta into a truly memorable dish. It’s this combination that makes the penne rosa noodles and company recipe feel like restaurant quality home cooking.

Make-Ahead Tips and Shortcuts for Weeknight Cooking

To save time on a busy night, prepare the Calabrian chili oil up to a week in advance and store it in an airtight jar in the refrigerator. The base tomato sauce (before adding cream or pasta) can also be prepared 1-2 days ahead of time and refrigerated; reheat before adding the cream and pasta for a quick meal prep solution.

If you’re really short on time, use high-quality store-bought roasted chicken breast instead of cooking fresh chicken. To make this dish vegetarian, simply skip the chicken entirely and add fresh spinach or sautéed mushrooms when simmering the sauce. This helps make the penne rosa noodles and company recipe suitable for different preferences and dietary needs.

Frequently Asked Questions

Can I use fresh mozzarella instead of burrata?

Yes, fresh mozzarella can be substituted; however, burrata provides a richer, creamier center when melted, which is a key feature of this specific penne rosa noodles and company recipe. If using fresh mozzarella, consider tearing it into small pieces to help it melt more evenly into the hot sauce.

Is the Calabrian chili oil very spicy?

The heat level depends on the chilies used; Calabrian chilies offer a moderate heat with a slightly smoky flavor. You can adjust the quantity of chilies or skip it entirely if serving to small children, or for those who prefer a completely mild dish. It’s an easy add-on to customize the heat for each diner.

What if I don’t have penne? Can I use another pasta shape?

Yes, other short, sturdy pasta shapes work well for holding the sauce, such as rigatoni, farfalle, or rotini. The key is to choose a noodle that can hold onto the thick, creamy sauce, making it a satisfying family-friendly meal.

Can I add vegetables to this recipe?

Absolutely. Sautéed mushrooms, fresh spinach (added at the end), or zucchini would pair well with the rosa sauce. Adding extra vegetables makes this penne rosa noodles and company recipe a healthier, more complete meal option.

How do I store leftovers and reheat them?

Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, place the pasta in a small saucepan over medium-low heat and add a splash of milk or broth to loosen the sauce and restore its creamy texture. Avoid overheating to prevent separation.

Can I make this a one-pot meal?

While a single pot approach can work by cooking the chicken first and building the sauce, you lose some control over sauce consistency by not reserving the pasta water separately. I find reserving the pasta water for this penne rosa noodles and company recipe ensures the sauce clings perfectly to the noodles, so I prefer to keep those steps separate for the best result.

Conclusion

This penne rosa noodles and company recipe provides a luxurious and satisfying meal, elevated by the decadent burrata and vibrant chili oil drizzle. It’s the perfect blend of easy home cooking and special occasion flavor that transforms a simple pasta dish into something extraordinary. Pin this recipe now for later and share it with friends who love hearty, flavorful pasta dishes.

penne rosa noodles and company recipe

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• Author: Rachel Thompson
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

A rich and creamy penne pasta dish with chicken, burrata, and Calabrian chili oil, offering a gourmet twist on a restaurant classic.

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Ingredients

Scale 1x2x3x

• 400 g penne pasta
• 450 g boneless, skinless chicken breast, cut into 2 cm cubes
• 30 ml olive oil, divided (for sautéing and sauce base)
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced (for sauce)
• 120 ml vegetable broth (or reserved pasta water)
• 794 g can crushed tomatoes
• 30 g tomato paste
• 5 ml dried oregano
• 2.5 ml fine sea salt, divided
• 1 ml freshly ground black pepper, divided
• 180 ml heavy cream
• 4 small burrata cheese balls (113 g each)
• Large handful fresh basil leaves
• For the Calabrian Chili Oil:
• 30 g dried Calabrian chilies, stemmed and roughly chopped (approx. 8–10 dried)
• 120 ml extra virgin olive oil
• 2 cloves garlic, thinly sliced
• Pinch of sea salt

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Instructions

1. Prepare Calabrian Chili Oil: In a small saucepan, combine chopped dried chilies, extra virgin olive oil, thinly sliced garlic, and a pinch of sea salt. Heat over low heat for 10-15 minutes, ensuring the oil gently simmers and the garlic softens without browning. Remove from heat and let cool completely. Once cool, strain the oil through a fine-mesh sieve, discarding solids, and set aside.
2. Cook Pasta: Cook penne pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 240 ml (1 cup) of pasta cooking water before draining. Drain the pasta and set aside.
3. Brown Chicken: Season the chicken cubes with a pinch of salt and pepper. Heat 15 ml (1 tablespoon) of olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Build Sauce Base: Reduce heat to medium, add the remaining 15 ml (1 tablespoon) of olive oil to the skillet, then add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
5. Simmer Rosa Sauce: Pour in the vegetable broth to deglaze the pan, scraping up any browned bits. Stir in the crushed tomatoes, tomato paste, dried oregano, 2.5 ml (0.5 teaspoon) salt, and 1 ml (0.25 teaspoon) black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
6. Combine Ingredients: Stir in the heavy cream and the cooked chicken to the sauce. Add the drained penne pasta to the skillet, tossing gently to coat all the noodles evenly. If the sauce looks too thick, add a splash of the reserved pasta cooking water until desired consistency is reached.
7. Serve with Toppings: Divide the hot penne rosa among individual shallow pasta bowls. Gently place one burrata cheese ball in the center of each serving. Allow the warmth of the pasta to melt the burrata, then drizzle generously with the prepared Calabrian chili oil and scatter fresh basil leaves over the top.

Notes

To achieve the perfect sauce consistency, reserve some pasta water and add it to the final sauce if it appears too thick. Don’t substitute the heavy cream, as it’s key to the sauce’s rich texture. If Calabrian chilies aren’t available, use dried guajillo or arbol chilies.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving (approx. 500g)
• Calories: 780 calories
• Sugar: 12 g
• Sodium: 850 mg
• Fat: 45 g
• Saturated Fat: 22 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 6 g
• Protein: 40 g
• Cholesterol: 110 mg