I also love Noodles and Company. I had to find the recipe for their penne rosa, so yummy! But definitely watch how spicy you want it to be. It calls for 1/2 tsp. ground or crushed red pepper. I cut that down to probably 1/8 tsp.-1/4 tsp.
1 lb. box Penne pasta
1 Tbsp. white cooking wine (instead of wine: use chicken broth, white grape juice, or ginger ale.)
2 Tbsp. extra virgin olive oil (EVOO-thanks Rachel Ray)
1/2 tsp. ground or crushed red pepper (cut down if you're sensitive to spicy things)
1/4 cup heavy whipping cream
1/2 cup marinara or spaghetti sauce
1/4 cup sliced mushrooms
1/4 cup baby spinach (packed)
1 (14 oz.) can Italian style diced tomatoes
Freshly grated Parmesan cheese (for garnish)
Boil pasta according to package directions; set aside. In a large skillet, heat wine (or substitute), oil, marinara, mushrooms, tomatoes and red pepper over medium heat; stir liberally for 4-5 minutes.
Add pasta, mixing well. Add cream, continue stirring. Add spinach last, stirring until wilted.
Serve with fresh grated Parmesan cheese.