Rigatoni Rosa

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I love when I get the opportunity to share photos and recipes from events I’ve catered.  Recently, I was asked to provide pasta dishes for an event.  I love making pasta dishes because there are so many different ways to prepare noodles.  One of my favorite is this recipe, Rigatoni Rosa.  The Rosa sauce is a pink sauce with marinara, cream and heat from crushed red pepper.  It is a bold sauce that needs a hearty noodle to stand up to it which is why I use my favorite, rigatoni.  Some recipes out there call for penne pasta, but I just find that noodle too dainty.   I love the texture and size of a rigatoni noodle – it is just perfect for a heartier sauce.  The best part about this recipe is it is great as a fast weeknight meal or could be served with company on the weekend.  It is really versatile and of course, delicious!

Hearty rigatoni noodles bathed in a creamy and spicy Rosa sauce.

Hearty rigatoni noodles bathed in a creamy and spicy Rosa sauce.

Creamy Rigatoni Rosa with Chicken, Spinach and Mushrooms

Creamy Rigatoni Rosa with Chicken, Spinach and Mushrooms

Rigatoni Rosa

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6 – 8
  • Difficulty: easy
  • Recipe type: Entree


  • 4 – 5 boneless, skinless chicken thighs (about 1 – 1 1/2 # total)
  • 2 tbsp. extra virgin olive oil
  • Kosher salt
  • Freshly Ground black pepper
  • 1# box of rigatoni noodles
  • 2 tbsp. vegetable oil
  • 1/2 cup sliced mushrooms
  • 1/4 tsp. crush red pepper
  • 1 can diced tomatoes, drained
  • 2 tbsp. white wine
  • 1/2 cup marinara sauce
  • 1/3 cup heavy cream
  • 2 cups baby spinach
  • 1/2 cup freshly grated parmesan cheese


  1. Pre-heat oven to 350 degrees.
  2. Rub chicken thighs with olive oil, salt and pepper. Baked in foil lined dish for 20 – 22 minutes, until cooked throughout.
  3. Remove from oven, let rest 5 minutes and then slice into thin strips. Set aside.
  4. Prepare pasta according to package instructions, drain and set aside. Do not rinse.
  5. Add vegetable oil to a large pot over medium high heat. Add mushrooms and crushed red pepper. Sauté for 3 – 5 minutes until mushrooms are slightly softened. Add tomatoes and white wine. Cook for 2 – 3 minutes until most of the wine has evaporated.
  6. Add marinara sauce, cream and spinach. Mix well to combine and cook for 4 – 6 minutes until spinach has cooked down.
  7. Add reserved chicken, pasta and parmesan cheese. Mix well to combine, until everything is hot throughout and sauce is sticking to the noodles.
  8. Garnish with additional parmesan cheese and serve immediately.

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