NEVER rinse pasta. Any Italian cook will tell you that.
Sautee garlic, red onions, italian seasonings, and red pepper flakes in some butter and olive oil. Add sliced fresh mushrooms, sautee, and add a can of crushed tomatoes, Add salt and pepper to taste, a little sugar (to balance the bitterness of the tomatoes), and vodka. Let simmer for at least an hour, so you have a sauce that resembles a good marinara.
Add a box of frozen green peas (thawed), and bring to temperature.
Add a pint of heavy cream, let simmer, and add some butter to thicken. Finish by mixing the penne in with the vodka suace, and add some parmigiano reggiano or pecorino romano, and finish with chiffonade of basil and chopped flat leaf Italian parsley (never use curly parsley).