This sauce delivers the best of both worlds: tangy tomato flavor and velvety creaminess in one dish. It’s simple to prepare with pantry staples, comes together quickly, and pairs well with almost any pasta shape. The flavor is mild enough for kids yet satisfying for adults, and it can easily be customized with vegetables, proteins, or spices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil butter garlic cloves, minced tomato sauce or crushed tomatoes heavy cream grated Parmesan cheese Italian seasoning salt black pepper red pepper flakes (optional) fresh basil or parsley for garnish
Directions
In a large skillet over medium heat, add olive oil and butter.
Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the tomato sauce or crushed tomatoes and stir well. Let simmer for 5–7 minutes to slightly thicken.
Reduce heat to low and slowly stir in the heavy cream. Mix until the sauce turns a smooth pink color.
Add grated Parmesan cheese and stir until melted and incorporated.
Season with Italian seasoning, salt, black pepper, and red pepper flakes if using.
Simmer gently for another 3–5 minutes until the sauce reaches your desired consistency.
Toss with freshly cooked pasta and garnish with chopped basil or parsley before serving.
Vodka Style: Add a splash of vodka after sautéing the garlic and let it reduce before adding tomatoes.
Vegetable Boost: Stir in sautéed mushrooms, spinach, or zucchini for extra nutrition.
Protein Addition: Add grilled chicken, shrimp, or Italian sausage to make it a heartier meal.
Lighter Version: Substitute half-and-half for heavy cream for a lighter texture.
Spicy Kick: Increase red pepper flakes or add a pinch of cayenne for more heat.
Storage/Reheating
Store leftover sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if needed. The sauce can be frozen for up to 2 months, though the texture may slightly change after thawing. Stir well while reheating to restore creaminess.
FAQs
What makes the sauce pink?
The combination of red tomato sauce and white cream creates the signature pink color.
Can I use milk instead of heavy cream?
Milk can be used, but the sauce will be thinner and less rich.
What pasta works best with pink sauce?
Penne, fettuccine, rigatoni, or spaghetti all work beautifully.
Can I make it dairy-free?
Yes, use plant-based cream and dairy-free Parmesan alternatives.
Is pink sauce the same as vodka sauce?
They are similar, but vodka sauce typically includes vodka and sometimes additional seasonings.
How do I thicken the sauce?
Let it simmer longer or add extra grated Parmesan cheese.
Can I use fresh tomatoes?
Yes, but they should be cooked down thoroughly before adding cream.
Is this sauce kid-friendly?
Yes, its mild and creamy flavor is often a favorite with children.
Can I prepare it ahead of time?
Yes, the sauce can be made in advance and reheated gently before serving.
Why did my sauce separate?
High heat can cause separation. Always simmer gently and stir consistently after adding cream.
Conclusion
Pink Pasta Sauce is a versatile, creamy, and comforting addition to your pasta repertoire. With its balanced tomato richness and smooth creaminess, it transforms simple pasta into a satisfying meal. Quick to prepare and easy to customize, it’s a recipe you’ll return to again and again.
Pink Pasta Sauce is a creamy tomato cream sauce that blends tangy tomato sauce with rich heavy cream and Parmesan cheese for a smooth, velvety texture and beautiful rosy color. This easy pink pasta sauce recipe is perfect for quick weeknight dinners, family meals, or comforting Italian-inspired dishes that everyone will love.
Author:Catherine
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
2 cups tomato sauce or crushed tomatoes
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Fresh basil or parsley, chopped (for garnish)
Instructions
Heat olive oil and butter in a large skillet over medium heat.
Add minced garlic and sauté for about 1 minute until fragrant.
Stir in tomato sauce or crushed tomatoes. Simmer for 5–7 minutes until slightly thickened.
Reduce heat to low and slowly stir in heavy cream. Mix until the sauce turns a smooth pink color.
Add grated Parmesan cheese and stir until melted and incorporated.
Season with Italian seasoning, salt, black pepper, and red pepper flakes if using.
Simmer gently for 3–5 more minutes until desired consistency is reached.
Toss with freshly cooked pasta and garnish with basil or parsley before serving.
Notes
Keep heat low after adding cream to prevent separation.Freshly grated Parmesan melts more smoothly than pre-shredded cheese.If the sauce thickens too much, add a splash of pasta water or cream.For deeper flavor, allow tomatoes to simmer a few extra minutes before adding cream.
