Pink Sauce Pasta Recipe

This creamy tomato pasta is my go-to comfort dish because it effortlessly blends the rich flavors of garlic and onion with a luscious pink sauce that feels like a hug in a bowl. Plus, it comes together quickly, making it the perfect weeknight dinner to impress without any stress!

I adore making Pink Sauce Pasta because it’s such a delightful dish with a perfect blend of tomatoes and cream. For this recipe, I use your choice of 8 oz pasta.

I sauté garlic and onion in olive oil, then add a can of crushed tomatoes and a cup of heavy cream. I mix in a good amount of grated Parmesan, and then I serve it topped with fresh basil and parsley.

Ingredients

When preparing the delightful Pink Sauce Pasta, a handful of essential ingredients take center stage:
Macaroni and cheese.

Carbohydrate, protein, fat, and a little fiber.

Energy, energy, energy.

Garlic: Contributes an aromatic flavor; is rich in antioxidants.

Canned Tomatoes: Full of nutrients, offers a delightful sweetness.

Whipping Cream: Contributes to creaminess; source of fats, yields a pink color.

Parmesan Cheese: Provides protein, increases savoriness.

Red Pepper Flakes: An optional spice that adds a subtle warmth.

Olive oil is a fat, but it’s a heart-healthy one.

It actually enhances the sauce’s texture—when done right, an olive oil sauce should be smooth and silken.

Basil, freshly cut, serves to infuse a dish with freshness and herbal accents.

Ingredient Quantities

• 8 oz (225g) pasta of your choice (e.g., penne, fettuccine)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 (14 oz) can crushed tomatoes
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Prepare the pasta in accordance with the directions on the package in a large pot of vigorously bubbling salted water. When the pasta is cooked to a firm chew (i.e., al dente), drain and hold in a colander.

2. In a big skillet over medium heat, warm the olive oil. Add the garlic, minced, and onion, chopped, and sauté until the onion is see-through and the garlic is fragrant, about 2-3 minutes.

3. Mix in the crushed tomatoes and let come to a simmer. Let simmer for about 5-7 minutes, allowing the sauce to thicken a little.

4. Lower the heat to a simmer and pour in the heavy cream, stirring continuously to mix it with the tomato sauce.

5. Stir in the grated Parmesan cheese and keep stirring until the cheese has melted into the sauce and created a smooth texture.

6. Add red pepper flakes, salt, and fresh black pepper to taste to the sauce to give it some heat and enhance the flavor.

7. Turn the heat up a notch and let the sauce simmer for another 3-4 minutes, at least, until it thickens up to your specifications.

8. Remove the skillet from heat and stir in the fresh chopped basil leaves.

9. Combine the cooked pasta with the pink sauce in the skillet, tossing to coat the pasta evenly.

10. Serve right away, embellished with extra Parmesan cheese and newly chopped parsley. Relish!

Equipment Needed

1. Large pot
2. Colander
3. Large skillet
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Grater

FAQ

• Q: Can I use whole wheat pasta for this recipe?Q: Can whole wheat pasta be used in place of regular pasta for a more healthful choice?
• Q: What if I don’t have heavy cream?You can use half-and-half or even coconut milk as a substitute; however, the sauce may be less rich.
• Q: Is there a way to make this dish vegetarian?A: This recipe is vegetarian, but ensure your Parmesan cheese is made without animal rennet to make it fully vegetarian.
• Q: Can I add protein to this dish?A: Yes, you can add cooked chicken, shrimp, or tofu to boost the protein content.
• Q: How can I make this dish spicier?If you want to increase the heat level, add more red pepper flakes or a dash of cayenne pepper.
• Q: How long does the pink sauce pasta last in the fridge?Refrigerate in an airtight container for up to 3 days.
• Q: Can I use dried herbs instead of fresh basil and parsley?A: Yes, if you use dried herbs instead of fresh ones, use one-third of the amount, as dried herbs are more concentrated.

Substitutions and Variations

You can use half-and-half or coconut milk for a dairy-free option; use them instead of heavy cream.
Use fresh tomatoes instead of crushed tomatoes (about 2-3 large ones, blanched and pureed).
If you lack Parmesan cheese, consider using either Pecorino Romano or Grana Padano.
If you desire a gentler spice, you can substitute crushed red pepper with a pinch of paprika or leave it out altogether.
Substitute freshly picked basil with dried basil, using approximately 1 teaspoon instead of the 2 tablespoons that one would use if the basil were just picked.

Pro Tips

1. Pasta Cooking Water Reserve a cup of the pasta cooking water before draining. You can use this starchy water to adjust the sauce’s consistency if it becomes too thick when combining it with the pasta.

2. Infuse the Oil Before adding the onion and garlic, consider infusing the olive oil with a sprig of rosemary or a couple of basil stems. Remove them before proceeding, for an additional layer of flavor.

3. Cheese Melting Ensure the heat is low when incorporating the Parmesan cheese into the sauce to avoid it clumping. Stir continuously for a smooth, creamy texture.

4. Herb Enhancement Add the fresh basil leaves to the sauce just before removing it from the heat to retain their vibrant flavor and color.

5. Flavor Development For deeper flavor, let the crushed tomatoes simmer a bit longer before adding the cream, even up to 10-15 minutes. This will reduce the sauce and concentrate its flavor before balancing it with the cream.