One of the first times I ever went to Noodles and Company I ordered their Penne Rosa. The newly opened location had ran out of Penne. So they used a spiral tube noodle called cavatappi. Loved it!!! next time I went I had forgotten that the original recipe was with penne and it wasn't near as good. I then found a copy cat recipe and made it my own, probably the closest thing you will find to the real deal.
1 (1 lb) box Squiggly tube pasta-cavatappi (I found mine at Macey's)
1/4 cup chicken broth
4 Tbsp olive oil (extra virgin)
1 tsp ground or crushed red pepper* (optional) o r white pepper for more heat
1/2 cup heavy (whipping) cream
1 cup spicy spaghetti sauce (prego)
1/2 cup sliced mushrooms (canned or fresh, drained)
1/2-3/4 cup baby spinach (packed)
1 (14 oz.) can petite diced tomatoes
Freshly grated parmesan (for garnish)
grilled chicken, sauteed shrimp, or asparagus** (for serving) See my next post for Parmesan Chicken
Boil pasta according to pacakge directions; set aside.
In a large skillet, heat broth, oil, marinara, mushrooms, tomatoes and pepper over medium heat; stir liberally for 4-5 minutes or until mushrooms are soft if using fresh.
Add pasta, mixing well. Add cream, continue stirring. Add spinach last, stirring until wilted.
Serve with fresh parmesan or feta cheese on top.
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