Hey there, foodies! I’m thrilled to share one of my all-time favorite dishes: the pink sauce pasta recipe. I first tasted this creamy, dreamy dish at a cozy Italian restaurant in California, and it was love at first bite.
The sauce, with its perfect balance of tangy tomatoes and rich cream, coats the pasta in a way that feels like a warm hug on a plate. This pink sauce pasta recipe is ideal for busy families, date nights, or anyone craving a restaurant-quality meal at home.
It’s easy to whip up, uses simple ingredients, and looks as good as it tastes. Let’s dive in and make this delicious pink sauce pasta recipe your new go-to!
Recipe Overview
This pink sauce pasta recipe is a delightful combination of creamy and tangy flavors, perfect for any occasion. Here’s a quick look at what you’re in for:
| Category | Details |
|---|---|
| Course | Main Course |
| Cuisine | Italian-American |
| Difficulty | Easy |
| Servings | 4-6 people |
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
| Calories | 739 kcal per serving |
Equipment Needed
You don’t need fancy gadgets to make this pink sauce pasta recipe. Here’s what you’ll need:
- Large skillet
- Blender or hand immersion blender
- Large pot for boiling pasta
- Measuring cups and spoons
- Knife and cutting board
- Colander
Ingredients
Here’s everything you need to create this pink sauce pasta recipe. I’ve included exact measurements for clarity, but feel free to tweak to your taste:
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 6 garlic cloves, minced
- 1 shallot, finely diced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper (or more to taste)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/4 teaspoon red chili flakes
- 1/4 cup dry white wine (optional)
- 28-ounce can whole peeled tomatoes (San Marzano brand recommended)
- 1 pound rigatoni (or any bite-size pasta like penne, fusilli, or farfalle)
- 1 1/4 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1 cup fresh basil leaves, chopped (for serving)
Variations: For a lighter version, swap heavy cream for half-and-half. For a vegetarian twist, ensure your parmesan is rennet-free. You can also add proteins like grilled chicken or shrimp.
Step-by-Step Instructions
Making this pink sauce pasta recipe is straightforward, even if you’re new to cooking. Follow these steps for a restaurant-worthy dish:
- Sauté the Shallot: Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Once melted, toss in 1 finely diced shallot and cook for 3-4 minutes, stirring often, until soft and translucent.
- Add Garlic and Spices: Stir in 6 minced garlic cloves, 1 teaspoon salt, 1/4 teaspoon black pepper, 2 teaspoons dried oregano, 2 teaspoons dried basil, and 1/4 teaspoon red chili flakes. Cook for 1 minute until fragrant, stirring to avoid burning.
- Deglaze with Wine (Optional): If using, pour in 1/4 cup dry white wine and cook for 2-3 minutes, scraping up any browned bits from the pan for extra flavor.
- Add Tomatoes: Crush a 28-ounce can of whole peeled tomatoes by hand into the skillet. Add the remaining juice from the can. Lower the heat and simmer partially covered for 30 minutes, letting the flavors meld.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook 1 pound of rigatoni until al dente, following package instructions. Reserve 1 cup of pasta water, then drain the pasta (don’t rinse it!).
- Blend the Sauce: Once simmered, use a blender or hand immersion blender to purée the sauce until smooth. Return it to the skillet over low heat.
- Add Cream and Cheese: Stir in 1 1/4 cups heavy cream to create the signature pink hue of this pink sauce pasta recipe. Add 1 cup freshly grated parmesan cheese and stir until melted and smooth. Taste and adjust seasonings.
- Combine with Pasta: Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Serve: Garnish with 1 cup chopped fresh basil and extra parmesan if you like. Serve immediately and enjoy!
Ideas for Serving
This pink sauce pasta recipe is versatile and pairs beautifully with various sides and add-ins:
- Classic Style: Serve as is with a sprinkle of fresh basil and parmesan for a simple, elegant meal.
- With Protein: Add grilled chicken, sautéed shrimp, or crispy bacon for a heartier dish.
- Vegetarian Boost: Mix in roasted veggies like zucchini, bell peppers, or mushrooms for extra color and nutrition.
- Kid-Friendly: Pair with garlic bread or breadsticks for dipping—kids love it!
- Complete Meal: Serve with a green salad dressed with lemon vinaigrette to balance the richness.
These options make the dish adaptable for any occasion, from casual weeknights to dinner parties.
Nutrition Information
Here’s the nutritional breakdown for one serving of this pink sauce pasta recipe (based on 4-6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 739 kcal |
| Carbohydrates | 82 g |
| Protein | 21 g |
| Fat | 36 g |
| Saturated Fat | 20 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 0.2 g |
| Cholesterol | 97 mg |
| Sodium | 1112 mg |
| Potassium | 684 mg |
| Fiber | 5 g |
| Sugar | 9 g |
| Vitamin A | 1680 IU |
| Vitamin C | 18 mg |
| Calcium | 328 mg |
| Iron | 4 mg |
This dish is a hearty, indulgent meal with a good balance of carbs, protein, and fats. It’s rich in vitamins A and C, calcium, and iron, but due to its high calorie and fat content, it’s best enjoyed as a treat. For a lighter version, consider reducing the cream or adding more veggies.
Common Mistakes to Avoid
When making this pink sauce pasta recipe, watch out for these common missteps:
- Not Blending Smoothly: Blend the sauce until it’s silky to avoid a chunky texture.
- Overcooking Pasta: Cook to al dente to prevent mushy pasta when mixed with sauce.
- Forgetting Pasta Water: Reserve pasta water to adjust sauce thickness without losing flavor.
- Using Pre-Shredded Cheese: Pre-shredded parmesan can make the sauce grainy. Grate your own for best results.
- Skipping Fresh Basil: Fresh basil adds a vibrant flavor and color that dried herbs can’t match.
Avoiding these will ensure your pink sauce pasta is restaurant-quality every time.
History of the Recipe
The pink sauce pasta recipe, often called rose sauce pasta, has its roots in Italian cuisine but shines in Italian-American kitchens. In Italy, combining tomato sauce with cream or butter is a traditional way to create richer, lighter versions of marinara.
This technique likely inspired the pink sauce we know today, blending the tang of tomatoes with creamy decadence.
In the U.S., places like Mama D’s in Newport Beach, California, made the pink sauce pasta recipe famous.
Their version, with its vibrant color and perfect flavor balance, became a hit, inspiring home cooks to recreate it. The dish’s appeal lies in its simplicity and versatility—some add vodka for a twist, while others experiment with herbs or cheeses.
I love how this dish bridges cultures. It’s a testament to how food evolves, taking classic Italian techniques and giving them an American spin.
Whether you stick to tradition or add your own flair, the pink sauce pasta recipe is a timeless crowd-pleaser.
Conclusion
There you have it—the ultimate pink sauce pasta recipe that’s sure to steal the show at your dinner table. I hope you’re as excited to try it as I was to share it.
Cooking is all about having fun, so feel free to tweak this recipe with your favorite ingredients—maybe some spicy chili flakes or extra veggies.
If you make this pink sauce pasta recipe, drop a comment or share a photo; I’d love to see your creation! Happy cooking!
FAQs
- Can I make this pink sauce pasta vegetarian?
Yes! Use vegetarian-friendly parmesan (check for rennet-free options) or swap for nutritional yeast for a vegan version. - What pasta shapes work best with pink sauce?
Rigatoni’s ridges hold the sauce well, but penne, fusilli, farfalle, or spaghetti work great too. Choose a shape that grabs the sauce. - Can I freeze the pink sauce?
Freeze the tomato base before adding cream and cheese, storing in an airtight container for up to 2 months. Thaw, reheat, and add cream and cheese before serving. - Is there a way to make this dish lighter?
Use half-and-half or low-fat milk instead of heavy cream, or add more veggies to bulk up the dish without extra calories. - Can I use fresh tomatoes instead of canned?
Yes, peel and seed fresh tomatoes, then chop finely. Simmer longer to develop flavor, adjusting time as needed. - What can I do with leftover pink sauce?
Use it as a pizza sauce, dip for breadsticks, or base for other pasta dishes. It freezes well for future meals. - Why is my pink sauce not pink?
Too much tomato or too little cream can affect the color. Stick to the recipe ratios and use San Marzano tomatoes for the best hue.
