Broders Pasta Bar Penne Rosa al Rosmarino

Broders Pasta Bar Penne Rosa al Rosmarino
  • Cook Time
  • Prep Time
  • 4Servings


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


In a large saucepan, heat the olive oil over medium heat. Add the carrot, onion and celery and cook, stirring, until tender, 6 to 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, puree the tomato mixture.

In a large pot of boiling, salted water, cook the pasta until al dente; drain. Meanwhile, in a medium skillet, melt the butter over medium heat. Add the rosemary and cook, stirring, for 1 minute. Add the pureed sauce, the cream and crushed red pepper; season with salt. Cook, stirring occasionally, until thickened, about 10 minutes. Toss with the pasta.