Penne Rosa (Copycat Noodles and Company Recipe)

If you love the creamy, slightly spicy penne rosa from Noodles & Company, this copycat is going to make you very happy. It’s the perfect pink sauce pasta: marinara and cream for that rosy sauce, garlic and mushrooms for savory depth, fresh tomatoes and spinach for freshness, and a pinch of red pepper flakes for a little heat. Cozy, creamy, and perfect for a quick weeknight dinner.

Why You'll Love This Penne Rosa Recipe

This penne rosa is the best of both worlds. Marinara keeps it bright and tomato-forward, heavy cream makes it silky and rich, and the mushrooms and garlic make it taste like a real “made in a pan” pasta, not just jar sauce poured on noodles.

It’s also one of those easy dinners that feels like it came from the restaurant. The penne rosa sauce clings to the penne, the fresh tomatoes give you little pops of brightness, and the spinach makes it feel like an actual meal, not just pasta and sauce.

And it’s built to be flexible. Want it spicier? Add more red pepper flakes. Want it heartier? Add chicken or sausage. Want it extra creamy? Splash in a little more cream or finish with Parmesan. Plus it reheats really well, which makes it a perfect leftover lunch the next day.

Ingredients You'll Need

• 1 pound penne pasta
• 1 tablespoon olive oil
• 8 ounces sliced mushrooms
• 2 tablespoons minced garlic
• 1 ½ cups marinara sauce
• ¼ to ½ teaspoon crushed red pepper flakes
• 4 medium Roma tomatoes, diced
• 3 cups baby spinach, loosely packed
• ½ cup heavy cream
• Salt, to taste (about ¼ teaspoon to start)
• Black pepper, to taste (about ¼ teaspoon to start)
• ½ cup grated Parmesan cheese

Ingredient Notes That Make This Taste Like Noodles & Company

• Marinara sauce: Use a marinara you already like, since it’s the base flavor. A smoother, less chunky marinara feels closer to the restaurant vibe.
• Heavy cream: This is what creates the classic “rosa” pink sauce. Half-and-half works in a pinch, but heavy cream gives the best silky texture.
• Red pepper flakes: Start with ¼ teaspoon if you want mild heat, ½ teaspoon if you want it closer to the spicy “Penne Rosa” vibe.
• Mushrooms: They add savory depth and make the pasta feel heartier. Brown them lightly for best flavor.
• Spinach: Wilts quickly and adds freshness. Keep it loosely packed, since it shrinks a lot.

How to Make Penne Rosa

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Cook penne until al dente, then drain and set aside.

Pro tip: Save ½ cup of pasta water before draining, just in case you want to loosen the sauce.

Step 2: Sauté mushrooms

Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook 3 to 4 minutes until softened and lightly browned.

Step 3: Add garlic

Stir in minced garlic and cook about 1 minute, stirring constantly so it doesn’t burn.

Step 4: Add pasta, marinara, and spice

Add cooked pasta to the skillet along with marinara sauce and red pepper flakes. Stir and cook 2 to 3 minutes until heated through.

Step 5: Add tomatoes and spinach

Stir in diced Roma tomatoes and baby spinach. Cook about 2 minutes, stirring, until spinach wilts.

Step 6: Finish with cream and season

Pour in heavy cream and stir until creamy and fully combined. Season with salt and black pepper to taste.

Step 7: Serve

Serve the pasta hot topped with grated Parmesan.

Pro Tips for the Best Copycat Penne Rosa

• Salt your pasta water. This is the easiest “restaurant” upgrade. Well-salted water seasons the pasta from the inside so the whole dish tastes more flavorful, not just the sauce.
• Brown the mushrooms for real flavor. Let them sit in the pan for 1–2 minutes before stirring, so they develop color. Browning = deeper, savory flavor. If you stir constantly, they’ll steam and taste bland.
• Don’t burn the garlic. Garlic goes from perfect to bitter fast. Add it after the mushrooms are browned, keep the heat at medium, and cook just until fragrant, about 30–60 seconds.
• Add the cream on low heat. Once the marinara is hot, lower the heat before adding cream so it stays silky and doesn’t separate. A gentle simmer is all you want, not a hard boil.
• Reserve pasta water and use it like a pro. Save at least 1 cup before draining. If your sauce gets too thick, add pasta water a splash at a time while tossing. It loosens the sauce and helps it cling to the penne instead of sliding off.
• Toss the pasta in the sauce, don’t just pour sauce on top. Mixing the penne directly in the pan for 30–60 seconds helps the sauce coat every noodle and makes the whole dish taste more cohesive.
• Taste at the end and adjust the heat. Red pepper flakes bloom as the sauce sits. Start with a small pinch, then taste after everything’s combined and add more if you want that signature penne rosa kick.

What to Serve With Penne Rosa

This penne rosa is creamy and cozy, so simple sides that add crunch or freshness are the perfect match.

• Garlic bread or breadsticks: The classic move for scooping up extra sauce.
• Caesar salad: A crisp Caesar cuts through the richness and makes the meal feel more balanced.
• Roasted broccoli or asparagus: Roasted veggies add texture and a little freshness, and they’re great with the creamy pink sauce. I love this roasted broccoli as a side.
• Chicken: If you want extra protein, grilled chicken or chicken cutlets turn this into a full, filling dinner.

Penne Rosa FAQs

Is Penne Rosa spicy?

It has mild heat from red pepper flakes. You can keep it very gentle with a small pinch, or make it spicier by adding more at the end after you taste the finished sauce.

Can I use a different pasta shape?

Yes. Rigatoni, rotini, and farfalle all work well because they hold onto sauce. Penne is just the classic copycat choice.

Can I make this without mushrooms?

Absolutely. Mushrooms add savory depth, but you can leave them out or swap in zucchini, bell peppers, or even extra spinach.

What marinara is best for copycat Penne Rosa?

Use a marinara you actually like and that isn’t overly sweet. A smooth, garlic-forward marinara tastes closest to the Noodles & Company vibe. If your sauce is sweet, balance it with a pinch more salt and red pepper flakes.

Can I make this ahead of time?

It’s best fresh, but it reheats really well. The sauce thickens in the fridge, so reheating with a splash of liquid is the key to keeping it creamy.

How long does leftover Penne Rosa last?

Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, it’s usually at its peak on day 1 and day 2.

How do I reheat Penne Rosa?

Reheat gently on the stovetop over low heat with a splash of water, milk, cream, or reserved pasta water to loosen the sauce. Microwave works too, just heat in short bursts and stir between rounds, adding a small splash of liquid so it doesn’t dry out.

My Final Thoughts

This Penne Rosa copycat is creamy, cozy, and packed with flavor, with that perfect pink sauce and gentle heat that makes the Noodles & Company version so addictive. It’s fast enough for weeknights, customizable, and tastes like takeout, except you made it at home.

More Copycat Recipes to Try Next

• CAVA bowl
• Olive Garden chicken alfredo
• Wingstop Louisiana rub wings
• In-N-Out burger
• Buffalo Wild Wings garlic parmesan chicken pasta