I recently tried this Italian pink sauce pasta recipe and I’m excited to share it — it’s creamy, comforting, and comes together quickly.
Why You’ll Love This Recipe
I love this recipe because it combines the bright, tangy flavor of tomato with the smooth richness of cream — merging the best of marinara and Alfredo in one sauce. The result is a blush-colored, velvety pasta that feels indulgent yet simple enough for a weeknight dinner. The balance between acidity and creaminess makes every bite feel comforting and satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Pasta of your choice
2 cups tomato sauce
1 tbsp tomato paste
2 tbsp chopped onion
1 tbsp minced garlic
2 tbsp butter
Salt and pepper, to taste
½ cup heavy cream
½ tsp Italian seasoning
½ tsp oregano
½ tsp red pepper flakes
Shredded parmesan cheese
Parsley or cilantro, for garnish
Directions
Cook the pasta according to the package instructions until al dente. Drain it, and reserve about 1 cup of pasta water.
In a large skillet over medium heat, melt the butter, then add the chopped onion and minced garlic. Sauté until fragrant and translucent.
Stir in the tomato paste, mixing with the onion and garlic until combined.
Add oregano and salt, stirring to incorporate.
Lower the heat and pour in the tomato sauce, heavy cream, and Italian seasoning — stir until the sauce turns a lovely pink shade and begins to thicken slightly. Let it simmer gently for a few minutes.
Add the cooked pasta to the skillet and toss gently so each strand is coated with the pink sauce. If the sauce seems too thick, thin it with some of the reserved pasta water.
Once the pasta is well coated, sprinkle a generous amount of shredded parmesan cheese and give everything a final toss to melt the cheese into the sauce.
Garnish with parsley or cilantro, then serve the pasta hot.
Servings and Timing
This recipe serves 2 people. Prep time is about 10 minutes, and cook time is around 10 minutes. Total time from start to finish is roughly 20 minutes.
Storage/Reheating
If I have leftovers, I store them in an airtight container and refrigerate for up to 3–4 days. To reheat, I gently warm the pasta in a skillet over medium-low heat — stirring occasionally — rather than using a microwave, which helps keep the sauce creamy and prevents it from separating.
FAQs
What kind of pasta works best with this sauce?
Short tubular pasta such as penne or rigatoni pairs beautifully with this creamy tomato-cream sauce, because their shape helps hold onto the sauce for maximum flavor.
Can I make the sauce without heavy cream?
Yes — for a dairy-free alternative I sometimes replace the heavy cream with a cashew-based cream or a plant-based creamy substitute. It won’t be exactly the same, but it still gives a nice creamy texture and keeps the dish flavorful.
How can I avoid the sauce from splitting or curdling?
I make sure to simmer the sauce on low heat after adding the cream, and avoid boiling it. Gentle heat helps keep the cream and tomato sauce emulsified, giving a smooth, silky consistency.
Can I add protein or veggies to make this pasta more substantial?
Absolutely. Shrimp, grilled chicken, sautéed mushrooms, or steamed vegetables all work well. If adding shrimp, sauté it in olive oil with garlic first, then mix it into the pasta before serving.
Is the sauce good for leftovers?
Yes — this pasta reheats nicely. Stored properly, it keeps for up to 4 days in the fridge. Reheat gently on the stove to preserve the creamy sauce texture.
Conclusion
This Italian pink sauce pasta has become one of my go-to comfort meals: it’s quick, easy, and feels a little luxurious without much effort. The creamy tomato-based sauce strikes the perfect balance between bright and rich flavors, and the whole dish comes together in under 30 minutes. I hope I’ll try variations next — maybe adding shrimp or veggies — but even plain, it’s pure comfort on a plate.
Italian Pink Sauce Pasta is a quick, creamy, comforting pasta dish that blends tomato sauce with heavy cream to create a smooth, blush‑colored sauce. It’s simple enough for a weeknight dinner yet rich and satisfying enough to feel a little special.
Ingredients
Pasta of your choice (e.g. penne, rigatoni, spaghetti)
2 cups tomato sauce
1 tablespoon tomato paste
2 tablespoons chopped onion
1 tablespoon minced garlic
2 tablespoons butter
Salt and pepper, to taste
½ cup heavy cream
½ teaspoon Italian seasoning
½ teaspoon oregano
½ teaspoon red pepper flakes (optional, for a little heat)
Shredded Parmesan cheese (for serving)
Fresh parsley or cilantro, chopped — for garnish
Instructions
Cook the pasta according to package instructions until al dente. Drain and reserve about 1 cup of pasta water.
In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
Stir in the tomato paste, mixing well with the onion and garlic.
Add the tomato sauce, heavy cream, Italian seasoning, oregano, salt, pepper, and red pepper flakes (if using). Stir until the sauce turns a creamy pink/“blush” color and begins to thicken. Let it simmer gently for a few minutes.
Add the cooked pasta to the skillet and toss to coat evenly with the pink sauce. If the sauce seems too thick, add a bit of the reserved pasta water until you reach desired consistency.
Sprinkle shredded Parmesan cheese over the pasta and toss once more so the cheese melts into the sauce.
Garnish with chopped parsley or cilantro, then serve hot.
Notes
Short tubular pasta (penne, rigatoni) works especially well — the sauce clings nicely inside the tubes.
You can substitute heavy cream with a dairy‑free alternative (e.g. cashew cream or soy cream) for a creamy but dairy‑free version.
To keep the sauce smooth and avoid curdling, simmer gently on low heat after adding cream — don’t bring to a rapid boil.
Add protein (shrimp, grilled chicken) or vegetables (mushrooms, spinach, zucchini) for a more substantial meal.
When reheating leftovers, warm gently over low heat, stirring occasionally; add a splash of cream or water if sauce thickens too much.
