Description
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.
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian‑inspired
Nutrition
- Serving Size: 1 plate (about 1/3 of total)
- Calories: 520
- Sugar: 8g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg
