Elevate pasta night with this irresistible pink sauce pasta!
Imagine tender penne noodles enveloped in a luscious cream sauce that perfectly highlights the bright tomato and salty Parmesan cheese.
The sauce also features garlic, red pepper flakes, and plenty of heavy cream. So, it’s rich with a subtle kick in every bite.
Pink sauce pasta is fancy enough to impress dinner guests yet simple enough for a cozy night at home.
Plus, the vibrant pink hue will brighten your plate and your mood!
Why You’ll Love This Pink Sauce Pasta
Crowd-Pleaser: From picky eaters to gourmet enthusiasts, this pink sauce pasta recipe offers a universally appealing flavor profile.
Decadent Taste: Tomato paste, Passata, and Parmesan cheese combine to create a velvety and delectable sauce.
Versatile Pairing: This dish pairs beautifully with various sides, such as a crisp green salad or garlic bread. Or the pasta can be the side, accompanying grilled chicken or shrimp.
Simple Yet Sophisticated: Despite its complex flavors, the recipe is straightforward. This makes it accessible for cooks of all levels who want a sophisticated meal.
Ingredients
- Penne Pasta: The perfect shape to capture the luscious pink sauce.
- Olive Oil & Butter: A dynamic duo that creates a flavorful base for the sauce.
- Onion & Garlic: Aromatics that infuse the sauce with a savory depth.
- Dried Oregano & Red Pepper Flakes: These herbs and spices add a touch of Italian flair and a kick of heat.
- Tomato Paste: Boosts the tomato flavor so it’s not lost in the heavy cream.
- Passata: The rich tomato base of the sauce. It has more flavor than canned tomatoes alone. If you can’t find Passata, use puree or tomato sauce.
- Heavy Cream: This ingredient transforms the sauce into a velvety, luxurious pink masterpiece.
- Parmesan Cheese: A salty, nutty, and irresistibly savory addition that melts seamlessly into the sauce.
- Salt & Pepper: They enhance all the flavors and balance the dish.
- Fresh Basil Leaves: A vibrant garnish for a pop of color and a fresh, herbaceous aroma.
How to Make Pink Sauce Pasta
Whether you’re a pasta aficionado or just craving some comfort food, this pink sauce pasta is guaranteed to satisfy.
And luckily, it’s a breeze to whip up!
1. COOK: Boil the pasta in salted water to al dente, reserving 1 cup of pasta water before draining.
2. SAUTÉ: Warm the olive oil and butter, add the onion and cook until softened. Add the garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
3. ADD: Stir in the tomato paste for 2 minutes, then add the Passata and cook until it just starts to bubble.
4. SIMMER: Reduce the heat and stir in the heavy cream. Simmer until thickened, about 5 minutes.
5. MELT: Remove the pot from the heat and stir in 3/4 cup of Parmesan, a little at a time, until melted. Season with salt and pepper.
6. TOSS: Add the cooked pasta to the sauce, using reserved pasta water to adjust the thickness.
7. GARNISH: Top with fresh basil leaves and serve with extra Parmesan. Enjoy!
Tips For the Best Pink Sauce Pasta
The secret to this dish is in the balance of flavors.
A hint of garlic and oregano, a kick of red pepper flakes, and the sweetness of tomato paste all married together in a velvety smooth sauce.
And let’s not forget the star of the show: a generous handful of freshly grated Parmesan that melts into the sauce, creating the most luxurious texture.
But each of those ingredients needs to be added in a specific order. So, check out these tips before you start.
- Use quality ingredients. For the best flavor and texture, use high-quality tomato paste, Passata, heavy cream, and Parmesan cheese.
- Al dente pasta. Cook the pasta until just al dente, so it doesn’t become mushy when tossed with the sauce.
- Bloom the spices. Cooking them in the pan before adding liquids enhances the flavors.
- Cook the tomato paste. Keep stirring for about 2 minutes. This mutes some of the harsh edges.
- Use room temp cream. It can curdle when added right from the fridge, so be sure to get it out early. Also, use full-fat!
- Reserve some pasta water. It’ll thin the sauce without making it watery.
- Cook on a low simmer. Keep the sauce at a low simmer after adding the heavy cream to prevent curdling.
- Add the cheese slowly. Parmesan will clump if you add it all at once. Instead, sprinkle a little at a time over the hot dish, stir until melted, then add more.
- Adjust the spice level. Adjust the amount of red pepper flakes to make the pasta more or less spicy.
Variations and Serving Suggestions
This recipe is pretty tasty as it is. But if you want some variations, try these:
- Try new pasta options. The recipe calls for penne, but rigatoni, farfalle, or any short pasta shape works well to catch the creamy sauce.
- Add-ins and variations. For a complete meal, add cooked proteins like chicken, shrimp, or sausage. You can also add vegetables like peas, mushrooms, or spinach. Try pancetta or bacon for added flavor.
- Serving suggestions. Pair pink sauce pasta with a simple green salad and crusty bread to soak up extra sauce. Garnish with fresh basil and Parmesan.
How to Store
If you’re looking for a pasta recipe that’s sure to become a new favorite, give this pink sauce pasta a try.
It’s quick, easy, and oh-so-delicious.
Unfortunately, it won’t freeze well. But leftovers will hold in the fridge for a few days.
To Store: Place the cooled leftovers in an airtight container and refrigerate for 3-4 days.
To Reheat: Warm the pasta in a microwave-safe dish, stirring every 30 seconds until warm. You can also reheat it on the stovetop over medium-low heat. Add a splash of cream or milk to revive the sauce consistency.
More Creamy Pasta Dinners Your Family Will Love
Creamy Chicken and Mushroom Pasta
Creamy Chicken and Bacon Pasta
Creamy Lemon Pesto Pasta
Creamy Angel Hair Pasta with Shrimp
Pink Sauce Pasta
6
servings15
minutes15
minutes652
kcalThis luxurious pink sauce pasta, with its perfect balance of tangy tomato and rich cream, will become a new family favorite after just one bite.
Ingredients
1 pound penne pasta, dry
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely diced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (14 ounce) jar Passata
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese, divided
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Cook the penne pasta until al dente according to package directions. Reserve 1 cup of the pasta cooking water before draining.
- While the pasta cooks, warm the olive oil and butter in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until softened. Stir in the garlic, oregano, and red pepper flakes and cook for 1 minute until fragrant.
- Add the tomato paste and cook, stirring constantly, for 2 minutes. Pour in the Passata and simmer until heated through.
- Reduce the heat to low and stir in the heavy cream. Simmer gently for 5 minutes until the sauce is slightly thickened. Remove from the heat and stir in 3/4 cups of Parmesan cheese, a little at a time, until melted. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat, adding some reserved pasta water if needed to thin the sauce.
- Serve the pink sauce pasta immediately with the extra Parmesan cheese. Garnish with fresh basil leaves and enjoy!
Notes
- For the best flavor, use good-quality tomato paste and Passata.
- Don’t overcook the pasta. It should be al dente so it doesn’t get mushy when tossed with the sauce.
- Add sautéed shrimp, chicken, or vegetables to complete the meal.
