Go Back
Homemade Pink Pasta Sauce recipe photo

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
Cook Time 30 minutes
Total Time 45 minutes
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.