Sunday Pasta®: Penne al Rosmarino (Rosemary)

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Sunday Pasta Penne al Rosmario 640

With a mom named Rosemary, as kids we loved the catchy tune “Love grows where my Rosemary goes and nobody knows like me…” Today is her birthday, and so happy birthday mamma!

Of course, as good Italian boys, we think that she’s the best mother ever. And naturally, we think this makes her the best mother-in-law ever too. Just ask our wives. I mean who could resist the charms of a conservative, no nonsense Italian, Catholic school teacher mother-in-law who has strong opinions and still dotes on her adoring and perfect adult sons? So obvious, isn’t it? Therefore, I hereby declare September 12 to be National Mother-in-Law Day. To show their gratitude, I suggest that all the wives out there whip up a delicious bowl of Penne al Rosmarino for their own wonderful and deserving mothers-in-law. Sprinkle it with love and affection, and serve it with kindness. Then watch them smile with glee… as they thank their sons profusely. (Just remember, arsenic, cyanide and antifreeze show up during an autopsy.)

Check out our wine pairings that complement this dish and our About for some information about rosemary.

Buon Appetito!

Ed Garrubbo

Sunday Pasta®: Penne al Rosmarino (Rosemary)

Total Time: 30 minutes

Serves: 4-6

Sunday Pasta<sup>®</sup>: Penne al Rosmarino (Rosemary)


1 lb penne
1 onion, diced
2 sprigs rosemary, detached, rinsed and chopped coarsely
1/2 cup butter
1/4 cup olive oil
2 cloves garlic, chopped
1/3 cup pine nuts
1 cup white wine
Pecorino cheese, grated
Salt and pepper to taste


In a large skillet, sauté the onion in the olive oil and butter over a medium heat. When translucent, add the rosemary, garlic, and pine nuts. Cook for a few additional minutes and then add the white wine. Cook for an additional 5-10 minutes. Add salt and pepper to taste.

Meanwhile bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta, retaining some of the cooking water. Add the pasta to the rosemary mixture and stir together until mixed well. Add some of the retained water if necessary. Sprinkle with pecorino cheese and serve immediately.

Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

5 Responses to Sunday Pasta®: Penne al Rosmarino (Rosemary)

  1. jim wooster says:

    Happy Birthday, Rosemary!

    We’ll be having Penne al Rosmarino this Sunday in your honor.

    Jim Wooster

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  2. norma courrier says:

    sounds yummy! Thank you, even if I don’t have a mother in law

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  3. norma courrier says:

    Yummy, even if I don’t have a recipe

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  4. A nice tribute to your very own Rosemary. How wonderful – to recognize how delicious it is to have a mom doting on us. And your post does it delightfully – in song. And in pasta!

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  5. Aunt Linda says:

    Yes….she is wonderful! Happy Birthday Rosemary. And you have 3 marvelous sons…worth doting over. Great recipe and I will try it and think of my sister.
    Love, Aunt Linda

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