Description
This Silky Creamy Rosé Pasta with Spinach is a luxurious dinner that feels like a restaurant meal but is easily made in your own kitchen. It features a rich, velvety pink sauce made from smooth tomato passata and heavy cream, infused with garlic and a hint of red pepper heat. With tender wilted spinach and a savory coating of Pecorino Romano cheese, this comforting dish is perfect for a special date night or a cozy family dinner.
Ingredients
The Aromatics & Tomato Base
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 6 large garlic cloves, minced
- 1 teaspoon red pepper flakes (adjust for heat)
- 1.5 cups Passata (strained tomato purée)
- 1/3 cup water
- 1 teaspoon sugar (to cut acidity)
- 1 teaspoon salt
- 1 teaspoon black pepper
The Creamy Finish & Pasta
- 1.5 cups heavy cream
- 1 box (approx. 5 oz/150g) fresh spinach
- 1/2 cup Pecorino Romano cheese, freshly grated
- 1 box (450–500g) dried pasta (penne, rigatoni, or fusilli)
- 1/4 cup reserved pasta water
- Fresh basil (for garnish)
Instructions
Sauté Aromatics
Heat the olive oil in a large deep skillet over medium heat. Add the diced onions and sauté for 5 minutes until soft and lightly golden. Add the minced garlic and red pepper flakes. Cook for 30–60 seconds until fragrant.
Simmer Tomato Base
Pour in the passata and 1/3 cup water. Season with salt, pepper, and sugar. Simmer: Stir well, cover the skillet, and simmer on medium-low heat for 15–20 minutes. This step concentrates the flavor and removes the raw tomato taste.
Cook Pasta
While the sauce simmers, boil the pasta in salted water according to package directions. Crucial Step: Reserve 1/4 cup of starchy pasta water before draining. Drain the pasta.
Add Cream
Once the tomato base has simmered, stir in the heavy cream. Simmer uncovered on medium heat for 5 minutes to thicken slightly and turn that signature pink color.
Wilt Spinach
Add the fresh spinach and the reserved pasta water to the skillet. Stir gently, cover with a lid, and cook for 3–5 minutes until the spinach is completely wilted.
Combine
Add the cooked pasta and the grated Pecorino Romano to the sauce. Toss everything together for 1 minute until the cheese melts and the pasta is evenly coated in the silky sauce.
Serve
Garnish with fresh basil, cracked black pepper, and extra cheese.
Notes
What is Passata? Passata is uncooked tomato purée that has been strained of seeds and skins. It is much smoother than crushed tomatoes. If you can’t find it, look for “strained tomatoes” or “tomato purée” (not tomato paste!).
Grate Your Own Cheese: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. For a silky sauce, grate a block of Pecorino yourself.
Don’t Rush the Simmer: Letting the passata simmer for the full 15–20 minutes is key to developing a deep, sweet tomato flavor before adding the cream.
Reserve the Water: The starchy pasta water helps emulsify the cream and cheese into the tomato base, ensuring the sauce clings to the noodles rather than sliding off.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 580
- Sugar: 6g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 95mg
Keywords: rose pasta sauce, pink sauce pasta, creamy tomato pasta, spinach pasta recipe, date night dinner, pecorino romano recipes, vegetarian pasta dinner