This Pink Sauce Pasta strikes the perfect balance between tomato and cream, offering a rich, comforting flavor without being too heavy. It’s quick to prepare and uses pantry staples, making it ideal for busy days. Plus, it pairs well with a variety of pasta shapes and proteins, from chicken to shrimp, or can be enjoyed as a delicious vegetarian meal on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil butter garlic, minced onion, finely chopped crushed tomatoes or tomato sauce heavy cream grated Parmesan cheese salt black pepper Italian seasoning or dried basil and oregano optional: red pepper flakes for heat cooked pasta (penne, fettuccine, or your favorite type) fresh parsley or basil for garnish
Directions
Cook pasta according to package instructions until al dente. Reserve some pasta water and drain.
In a large skillet, heat olive oil and butter over medium heat.
Add garlic and onion; sauté until fragrant and translucent.
Stir in the crushed tomatoes or tomato sauce and cook for 5–7 minutes to let the flavors develop.
Reduce the heat and stir in the heavy cream. Simmer gently until the sauce turns a rich pink color.
Add salt, pepper, and Italian seasoning to taste.
Stir in grated Parmesan cheese until melted and smooth.
Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to loosen.
Cook together for 1–2 minutes to coat the pasta evenly.
Serve warm, garnished with fresh herbs and extra Parmesan if desired.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Protein Boost: Add grilled chicken, shrimp, or Italian sausage for a heartier meal.
Spicy Kick: Stir in red pepper flakes or a splash of hot sauce.
Cheesy Upgrade: Add cream cheese or mozzarella for extra creaminess.
Vegetarian Add-Ins: Mix in sautéed mushrooms, spinach, or peas for added nutrition.
Vegan Option: Use plant-based cream and cheese substitutes for a dairy-free version.
Baked Version: Transfer to a baking dish, top with cheese, and broil until bubbly for baked pink pasta.
Pasta Shapes: Try rigatoni, farfalle, or spaghetti to switch up the texture and presentation.
Storage/Reheating
Store leftover pink sauce pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium-low heat, adding a splash of milk or cream to revive the sauce. Avoid microwaving for too long, as the cream may separate; short intervals with stirring work best. This dish is best fresh but can be frozen if needed. Freeze in an airtight container for up to 1 month and reheat gently on the stove.
FAQs
What is pink sauce made of?
Pink sauce is typically a combination of tomato sauce and heavy cream, creating a creamy, light red or pink-colored sauce.
Can I use milk instead of cream?
Yes, you can use milk, but the sauce will be thinner. For a richer texture without cream, try using half-and-half or a mix of milk and a bit of butter.
Can I make this dish ahead of time?
Yes, you can make the sauce ahead and store it in the fridge for up to 3 days. Cook the pasta fresh and toss together before serving.
What type of pasta works best?
Penne, fettuccine, rigatoni, and spaghetti all work well. Choose one that holds the sauce nicely.
Can I add vegetables to pink sauce pasta?
Absolutely. Mushrooms, spinach, zucchini, and bell peppers all pair well with the creamy tomato flavor.
Is pink sauce pasta spicy?
Not inherently. It has a mild flavor, but you can add red pepper flakes or hot sauce to increase the heat.
Can I freeze pink sauce pasta?
You can, but cream-based sauces may separate when thawed. Freeze only if needed, and reheat gently while stirring well.
Can I make this without Parmesan cheese?
Yes, but the cheese adds flavor and creaminess. You can substitute with another hard cheese or nutritional yeast for a dairy-free option.
How do I prevent the sauce from curdling?
Add the cream to the tomato base off the heat or on very low heat, and don’t let it boil once the cream is added.
Conclusion
Pink Sauce Pasta is a luxurious yet simple dish that brings together the best of both creamy and tomato-based sauces. It’s versatile, satisfying, and ready in just 30 minutes—perfect for a cozy dinner or when you need an impressive meal with minimal effort. Whether dressed up with proteins or kept vegetarian, this dish is one you’ll want to make again and again.
Pink Sauce Pasta is a creamy and comforting dish that blends tomato sauce with heavy cream for a velvety, flavorful sauce. Perfect for weeknight dinners or special occasions, it’s easy to make and endlessly customizable.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14 oz) crushed tomatoes or tomato sauce
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
1 tsp Italian seasoning or 1/2 tsp each dried basil and oregano
Optional: 1/4 tsp red pepper flakes
12 oz cooked pasta (penne, fettuccine, or preferred type)
Fresh parsley or basil, for garnish
Instructions
Cook pasta according to package instructions until al dente. Reserve some pasta water and drain.
In a large skillet, heat olive oil and butter over medium heat.
Add garlic and onion; sauté until fragrant and translucent.
Stir in crushed tomatoes or tomato sauce and cook for 5–7 minutes.
Reduce heat and stir in heavy cream. Simmer until the sauce turns a rich pink color.
Add salt, pepper, and Italian seasoning to taste. Add red pepper flakes if using.
Stir in grated Parmesan cheese until melted and smooth.
Add the cooked pasta to the sauce, tossing to coat evenly. Add reserved pasta water as needed to loosen the sauce.
Cook for 1–2 more minutes, then remove from heat.
Serve warm, garnished with fresh herbs and extra Parmesan if desired.
Notes
Use half-and-half or a butter-milk combo if heavy cream is unavailable.For added protein, mix in cooked chicken, shrimp, or sausage.Add vegetables like spinach, mushrooms, or peas for extra flavor and nutrition.Make the sauce ahead of time and store it in the fridge for up to 3 days.Garnish with fresh basil or parsley for a pop of freshness and color.
