Pink Pasta Sauce

There’s something undeniably comforting about a bowl of pasta draped in a creamy pink sauce. This Pink Pasta Sauce is a delightful blend of rich flavors, combining the tang of tomatoes with the lusciousness of cream. It’s the kind of dish that feels like a warm hug on a chilly evening or a quick weeknight meal that still impresses. With just the right balance of spices and fresh ingredients, this pink sauce will quickly become a staple in your kitchen.

Why This Recipe Belongs in Your Rotation

Pink Pasta Sauce is not only delicious but also incredibly versatile. It pairs perfectly with any pasta shape, making it a go-to for busy weeknights or elegant dinner parties. The creaminess of the sauce brings a touch of luxury, while the tomato base keeps it grounded and comforting. Whether you’re feeding a family or hosting friends, this sauce will impress without requiring hours in the kitchen.

What’s in the Bowl

To whip up this delicious Pink Pasta Sauce, you’ll need the following ingredients:

• 1 tablespoon olive oil – for sautéing and flavor
• 1 tablespoon butter – adds richness
• 4-6 garlic cloves, minced – aromatic base
• 1/2 cup diced shallots – for sweetness
• 2 tablespoons tomato paste – concentrated tomato flavor
• 1/8-1/4 teaspoon red pepper flakes – for a hint of heat
• 28-oz. can whole peeled San Marzano tomatoes – the star of the sauce
• 14.5-oz. can fire-roasted diced tomatoes, not drained – adds depth
• 1 teaspoon chicken bouillon (base, powder, or crushed cube) – enhances flavor
• 1 teaspoon each of dried oregano, dried parsley, dried basil – or 1 tablespoon diced fresh herbs
• 1 1/4 teaspoons salt, plus more to taste – to season
• 1/4 teaspoon each of dried thyme, pepper, sugar – for balance
• 1 whole bay leaf – adds depth
• 1 cup (100g) freshly grated Parmesan cheese – for creamy richness
• 1 cup heavy cream, half and half, or milk – to create that pink hue
• Chopped fresh basil for garnish – adds freshness
• 1 pound rigatoni or pasta of choice – the vessel for your sauce

Equipment at a Glance

You’ll need a few key kitchen tools to make this Pink Pasta Sauce:

• Large pot – for cooking pasta
• Large skillet or saucepan – to prepare the sauce
• Wooden spoon – for stirring
• Microplane – for grating Parmesan cheese
• Measuring cups and spoons – for accurate ingredient amounts

Build Pink Pasta Sauce Step by Step

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Add your chosen pasta (rigatoni is a favorite!) and cook according to package instructions until al dente. Reserve one cup of pasta water, then drain the pasta and set it aside.

Step 2: Sauté Aromatics

In a large skillet or saucepan, heat the olive oil and butter over medium heat. Once melted and hot, add the minced garlic and diced shallots. Sauté for about 2-3 minutes, or until they become fragrant and translucent.

Step 3: Add Tomato Paste and Spices

Stir in the tomato paste and red pepper flakes. Cook for another minute, allowing the flavors to meld.

Step 4: Add the Tomatoes

Pour in the whole peeled San Marzano tomatoes and the fire-roasted diced tomatoes (with their juices). Use a wooden spoon to break up the whole tomatoes gently.

Step 5: Season the Sauce

Add the chicken bouillon, dried herbs, salt, thyme, pepper, sugar, and bay leaf. Stir well to combine all ingredients.

Step 6: Simmer

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for about 20-30 minutes, stirring occasionally. This will allow the flavors to develop beautifully.

Step 7: Add Cream and Cheese

Once the sauce has thickened slightly, remove the bay leaf. Stir in the freshly grated Parmesan cheese and cream. Let it simmer for an additional 5-10 minutes, until the cheese has melted and the sauce is creamy.

Step 8: Combine with Pasta

Add the cooked pasta to the sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 9: Serve and Garnish

Serve immediately, garnished with chopped fresh basil and additional Parmesan cheese if desired.

Spring to Winter: Ideas

This Pink Pasta Sauce is adaptable for any season. Here are some ideas to switch it up:

• Add seasonal vegetables like spinach or zucchini in the spring.
• In the summer, toss in fresh cherry tomatoes for a burst of flavor.
• For fall, consider adding roasted butternut squash for a sweet touch.
• In winter, serve it with hearty protein like grilled chicken or shrimp.

Pro Tips & Notes

For the best flavor, use high-quality canned tomatoes; San Marzano tomatoes are recommended for their sweetness and low acidity. If you want to make this dish vegetarian, simply substitute the chicken bouillon with vegetable bouillon. For a lighter version, you can use half and half or even milk instead of heavy cream, but keep in mind the sauce will be less creamy. Always taste your sauce before serving, adjusting the salt and pepper as needed for your palate.

Storage & Reheat Guide

This Pink Pasta Sauce can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of milk or reserved pasta water to help restore its creamy texture. This sauce can also be frozen for up to 3 months. To freeze, let it cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before reheating.

Your Questions, Answered

Can I make Pink Pasta Sauce ahead of time?

Yes! You can prepare the sauce in advance and store it in the fridge for up to 4 days or freeze it for up to 3 months. Just be sure to reheat gently when you’re ready to serve.

What type of pasta works best with Pink Pasta Sauce?

While rigatoni is a fantastic choice due to its ridges that hold the sauce well, you can use any pasta shape you prefer, such as penne, fusilli, or spaghetti.

Can I add protein to this sauce?

Absolutely! Grilled chicken, shrimp, or even sautéed mushrooms can be wonderful additions to make it a more hearty meal.

Is there a way to make this sauce vegan-friendly?

To make it vegan, substitute the cream with coconut cream or a vegan alternative, omit the cheese, and use vegetable bouillon instead of chicken bouillon. It will still be delicious!

Save & Share

If you enjoyed making this Pink Pasta Sauce, be sure to share your experience! Tag your creations on social media, and let others know just how delicious and easy it is to prepare this delightful dish.

This Pink Pasta Sauce is sure to become a cherished recipe in your kitchen, perfectly balancing rich flavors with a creamy texture. Whether it’s a cozy weeknight dinner or a special gathering with friends, this sauce is versatile enough to fit any occasion. Enjoy every bite!

Pink Pasta Sauce

This Pink Pasta Sauce is creamy, comforting, and incredibly versatile—perfect for any pasta and any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

For the Sauce:

• 1 tablespoon olive oil for sautéing and flavor
• 1 tablespoon butter adds richness
• 4-6 cloves garlic minced
• 1/2 cup shallots diced
• 2 tablespoons tomato paste concentrated tomato flavor
• 1/8-1/4 teaspoon red pepper flakes for a hint of heat
• 28 oz. San Marzano tomatoes whole peeled
• 14.5 oz. fire-roasted diced tomatoes not drained
• 1 teaspoon chicken bouillon (base, powder, or crushed cube)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 1/4 teaspoons salt plus more to taste
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 1 whole bay leaf
• 1 cup Parmesan cheese freshly grated
• 1 cup heavy cream or half and half, or milk
• Chopped fresh basil for garnish
• 1 pound rigatoni or pasta of choice

Equipment

• Large pot
• Large skillet or saucepan
• Wooden spoon
• Microplane
• Measuring cups and spoons

Method

 

Directions

1. Begin by bringing a large pot of salted water to a boil. Add your chosen pasta (rigatoni is a favorite!) and cook according to package instructions until al dente. Reserve one cup of pasta water, then drain the pasta and set it aside.
2. In a large skillet or saucepan, heat the olive oil and butter over medium heat. Once melted and hot, add the minced garlic and diced shallots. Sauté for about 2-3 minutes, or until they become fragrant and translucent.
3. Stir in the tomato paste and red pepper flakes. Cook for another minute, allowing the flavors to meld.
4. Pour in the whole peeled San Marzano tomatoes and the fire-roasted diced tomatoes (with their juices). Use a wooden spoon to break up the whole tomatoes gently.
5. Add the chicken bouillon, dried herbs, salt, thyme, pepper, sugar, and bay leaf. Stir well to combine all ingredients.
6. Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for about 20-30 minutes, stirring occasionally. This will allow the flavors to develop beautifully.
7. Once the sauce has thickened slightly, remove the bay leaf. Stir in the freshly grated Parmesan cheese and cream. Let it simmer for an additional 5-10 minutes, until the cheese has melted and the sauce is creamy.
8. Add the cooked pasta to the sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
9. Serve immediately, garnished with chopped fresh basil and additional Parmesan cheese if desired.

Notes

• For the best flavor, use high-quality canned tomatoes; San Marzano tomatoes are recommended for their sweetness and low acidity.
• To make this dish vegetarian, substitute the chicken bouillon with vegetable bouillon.
• For a lighter version, use half and half or milk instead of heavy cream, but keep in mind the sauce will be less creamy.