Create this restaurant-quality pink sauce pasta at home. This recipe blends rich tomato sauce with velvety cream for an indulgent, blush-colored dish perfect for any weeknight dinner.
Author:Cat
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (penne or rigatoni recommended)
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 (15 ounce) can tomato sauce or crushed tomatoes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup reserved pasta water
1/2 teaspoon dried oregano
Salt and black pepper to taste
Fresh basil for garnish
Instructions
Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using. Cook for about 1 minute until fragrant; do not let the garlic brown.
Pour in the tomato sauce and stir well. Let it simmer gently for 5 minutes to deepen the flavor.
Reduce the heat to low. Slowly stir in the heavy cream until the sauce turns a uniform pink color.
Stir in the grated Parmesan cheese, oregano, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.
Add the cooked pasta to the skillet. Toss to coat completely. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency.
Serve immediately, topped with extra Parmesan cheese and fresh basil.
Notes
For a richer flavor, substitute half of the heavy cream with mascarpone cheese.
This creamy tomato pasta pairs well with a crisp Sauvignon Blanc or a light Pinot Noir.
If you want to add protein, toss in cooked shrimp or grilled chicken breast with the pasta in the final step.