This pink sauce pasta recipe is wonderful combination of red and cream sauce made with just a handful of pantry ingredients. I love serving it with penne pasta to really soak up all the yumminess.
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Best Creamy Pink Sauce Recipe
This homemade pink sauce is an easy way to elevate any pasta dish. It’s a combination of a cream sauce and a zesty tomato sauce with plenty of seasoning and a bit of spice.
It’s one I like to make when hosting guests because the pretty pink color is sophisticated and elegant, yet the flavors are cozy and comforting. It’s also super easy, which is equally as impressive!
This sauce pairs well with basically any pasta you choose and is ready to serve in just over half an hour. The richness and creaminess of it, balanced with the zesty heat, make this one of my favorites. One bite, and I know you’ll agree!
Pink Sauce Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Butter and aromatics: The base of the sauce is made by sautéing chopped yellow onion and fresh garlic cloves in butter.
- Tomato sauce: Use your favorite kind of canned tomato sauce. You can also use a homemade marinara sauce if you’ve got it. A slightly different flavor, but it will work great too!
- Water: This just helps to thin out the sauce a bit, as tomato sauce and heavy cream are quite thick. You can also reserve a cup of pasta water before draining to use.
- Seasonings: Paprika, salt, pepper, and red pepper flakes for heat. If spice isn’t your thing, you can skip the red chili flakes. Or make it spicier by adding more.
- Heavy cream: I don’t recommend using whole milk in its place. The higher the fat content, the richer the creaminess that cuts through the acidity of the tomatoes.
- Fresh basil: A fresh, vibrant herb that pairs well with all kinds of pasta sauces. It’s the epitome of Italian-inspired flavors! Keep some for garnish too. You can swap it for Italian seasoning too.
- Parmesan cheese: Freshly grated Parmesan from a block will melt much better into the sauce. However, if a jar of pre-shredded Parmesan is what you have, go ahead and use it. Make this an even cheesier pasta and sprinkle in mozzarella cheese instead of, or along with, the Parmesan.
- Penne pasta: I love penne, but you can use any pasta you like! Fusilli, spaghetti, fettuccine, bow tie, brown rice pasta or any type of gluten-free pasta, etc.
Variations to Try
1. Swap the pasta sauce with tomato puree. It’s a smooth version of crushed tomatoes, so it has an intense tomato flavor. Don’t forget your seasoning!
2. For a thicker, creamy sauce, use homemade Alfredo sauce in place of the heavy cream.
3. Add some protein if you’d like. Cooked diced chicken, shrimp, or Italian sausage would be great.
4. Toss in some vegetables, like peas, mushrooms, or spinach.
5. Make it a vodka sauce by adding ½ cup of your favorite vodka when adding the tomatoes. The alcohol will cook out of it.
How to Make Pink Pasta Sauce
This sauce comes together quickly, so it’ll be ready by the time your pasta is done boiling!
Step 1: Bring a large pot of salted water to a boil to cook pasta in while you make the sauce.
Step 2: Melt butter in a large skillet over medium heat. Sauté the diced onion until tender and translucent, then add the garlic to cook for another minute until fragrant.
Step 3: Add the tomatoes, water, and seasoning to the skillet and bring that to a boil. Reduce the heat to low and simmer for 20 minutes until the sauce reduces.
Step 4: Cook the pasta according to package directions to al dente. Stir the heavy cream and fresh basil leaves into the sauce and let that simmer on low heat for 5 minutes before removing the skillet from the heat and stirring in the parmesan cheese.
Step 5: Drain the pasta in a colander in the sink and then toss it gently with the sauce. Serve it immediately and add some extra Parmesan and fresh basil on top.
What to serve with this pink pasta dish?
You could enjoy this as a meatless main dish with a simple salad and garlic bread or these garlic breadsticks on the side. Or, serve it as a side dish to your main protein, like chicken cutlets meatballs, lamb chops, etc.
To drink, enjoy it with a crisp, dry white wine like pinot grigio.
How to Store Leftovers
Refrigerate: Store leftover pasta and sauce (or even just the sauce!) in an airtight container for up to 4 days.
Reheat: This is done easily in the microwave or the stovetop. You may want to add a splash of water or cream to help loosen it up if it’s thickened too much.
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Pink Sauce
Ingredients
- 2 tablespoons butter unsalted
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 15 ounces tomato sauce 1 can
- 1 ½ cup water
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- ¼ cup fresh basil roughly chopped
- ¼ cup parmesan
- 3 cups penne pasta dry
- Fresh basil as garnish
Instructions
- Add water to a large pot and let it come to a boil while making the sauce.
- Add the butter to a large skillet over medium heat. Then add the diced onion and sauté until tender and translucent.2 tablespoons butter, 1 medium yellow onion
- Then add the minced garlic and cook for an additional minute until fragrant.3 cloves garlic
- Next, add the tomatoes, water, paprika, salt, pepper and red pepper flakes.15 ounces tomato sauce, 1 ½ cup water, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon red pepper flakes
- Bring it to a boil over medium heat. Then reduce to heat to low and simmer for 20 minutes until the liquid reduces.
- While the sauce is simmering, cook the pasta per the package directions to just al dente.3 cups penne pasta
- Stir in heavy cream and the fresh basil leaves and simmer for another five minutes.1 cup heavy cream, ¼ cup fresh basil
- Remove the pan from the heat and add the parmesan cheese. Stir to combine.¼ cup parmesan
- Drain the pasta into a colander in the sink and then add it to the sauce and toss gently to coat the pasta in the sauce.
- Serve immediately and garnish with extra parmesan and fresh basil.Fresh basil as garnish
Notes
Nutrition
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