Penne with Creamy Rosemary Sauce

by Allison @ Alli 'n Son on February 6, 2011

Valentines day is right around the corner. Which means I see chocolate, flowers, cupcakes and stunning jewelry in my future.

Yeah right.

We’ve never made a big deal out of Valentines Day. I think that one year we splurged and bought a pocket-sized digital camera. But that was more because we had a baby coming and needed an excuse to buy it. Other than that we may make a special dinner and stuff ourselves full of yummy chocolates. Well, I stuff myself. Hubs is lucky to get a couple of pieces. I hit pretty hard when defending my chocolate.

I don’t think that we even buy cards for each other anymore. Is that sad? Maybe a little.But we prefer to show our love for each other every day of the year, not just on one special day.

Or something like that.

Anyway, nothing says love like pasta. I don’t know why but put a huge bowl of creamy pasta with fresh herbs, some crusty bread and huge glass of red wine {or sparkling grape juice} and I’m all yours. Seriously, do with me what you will, I won’t complain.

Fresh Herbs

Unless there’s no chocolaty dessert after. Watch out, that’s when my murdering eyes come out.

For your romantic dining pleasure, I’m sharing one of my favorite recipes I nabbed from a Rachel Ray magazine. It’s a remake from a pasta bar in Minneapolis we visited last fall and fell in love with {see, pasta = love}. When I saw this recipe I jumped for joy and then made, and ate it. Immediately.

Creamy Rosemary Sauce

This recipe makes enough to share with your loved one plus leftovers. Or to enoy with four people. If that’s what you’re into.

Penne with Creamy Rosemary Sauce

Penne with Creamy Rosemary Sauce

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped carrot
  • 1 tablespoon finely chopped sweet onion
  • 1 tablespoon finely chopped celery
  • 1 teaspoon finely chopped garlic
  • Salt
  • Two 16-ounce cans plum tomatoes {diced tomatoes work just as well}
  • 2 teaspoons chopped fresh basil
  • 1 pound penne pasta
  • 2 teaspoons butter
  • 1/2 teaspoon finely chopped fresh rosemary
  • 6 tablespoons heavy cream
  • Pinch crushed red pepper

In a large sauce pan, heat the olive oil over medium heat. Add the carrot, onion and celery and cook, stirring until tender, 6-8 minutes. Stir in the garlic and 1/2 teaspoon salt. Add the tomatoes and basil and bring to a simmer. Using a food processor. blender or immersion blender, puree the tomato mixture.

In a large pot of boiling salted water cook the pasta until al dente; drain.

While pasta boils, in a medium skillet melt the butter over medium. Add the rosemary and cook, stirring, for 1 minute. Add the pureed sauce, the cream and the crushed pepper: season with salt. Cook, stirring occasionally, until thickened. About 10 minutes. Toss with the pasta.

Meal Plan


Monday: Creamy tomato soup
Baked Chicken Chimi’s
Wednesday: Homemade McGridles {Hoosier Homemade}
Spicy chicken and rice noodles with baked crab rangoon
Friday: Homemade pizza on beer battered crust and homemade sauce {}
Saturday: Valentines Day date night – no cooking for me
Sunday: Leftover buffet



Oh! Before I forget, this Friday is Sweet Tooth Friday link up. I know that you have recipes to share too so get them ready.

This post is proudly linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party, My Sweet and Savory, What’s Cooking Wednesday, Works for Me Wednesday, Ultimate Recipe Swap, It’s a Keeper Thursdays, Foodie Friday, Grocery Cart Challenge, Friday Firsts, Food on Fridays.

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