Parma Rosa Penne Rigate


By A Helicopter Mom

Rosa sauce is a combination of 2 classic pasta sauces, marinara and alfredo. We love both, and this delicious recipe hits the spot! The ridges on the Dreamfields Penne help to grab the sauce to make sure you taste it with every bite.

Course: Main Dish
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Makes 6 Servings


  • 1 box Dreamfields Penne Rigate prepared per package directions

  • 2 pounds plum tomatoes peeled and diced

  • 1/4 cup extra virgin olive oil

  • 1-1/2 teaspoon garlic powder

  • 1/2 teaspoon black pepper finely ground

  • 1/2 cup heavy cream

  • 1 tablespoon parsley flakes

  • 1 teaspoon oregano

  • 1 teaspoon thyme

  • 1 pinch salt and pepper

  • 1 pinch sugar

  • 1/2 cup Parmesan cheese shredded or grated


  1. Heat oil in a large saucepan over medium heat. Add tomatoes, salt, pepper and garlic powder, then cover and simmer for 10 minutes, uncovering and stirring periodically.

  2. Remove from heat and slowly stir in cream, then herbs and sugar.

  3. Return to low heat and stir in Parmesan cheese until melted and blended, then allow to simmer for 5-10 minutes, stirring occasionally, until desired thickness.

  4. Serve over hot Penne Rigate pasta.

Nutritional Information

  • 410 Calories

  • 20 g Fat

  • 52 g Carbohydrates

  • 12 g Protein

  • 7 g Saturated Fat

  • 30 mg Cholesterol

  • 190 mg Sodium

  • 7 g Dietary Fiber

Penne RigateRodgers Townsend