Pink Sauce Pasta
Pink sauce pasta is creamy, flavorful, and easy to make. This dish combines the tang of tomatoes with rich cream for a comforting meal ready in under 30 minutes.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 8 ounces your favorite pasta (penne, rigatoni, or spaghetti)
Sauce
- 1 cup heavy cream for creamy texture
- 1 cup tomato puree fresh or canned
- 2 tablespoons unsalted butter for richness
- 2 cloves garlic finely minced
- ½ cup freshly grated Parmesan cheese for umami
- salt and freshly ground black pepper to taste
- fresh basil or parsley for garnish
Optional
- red pepper flakes if you like heat
- cooked shrimp or grilled chicken breast to add protein
- sautéed mushrooms or fresh spinach for greens
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and reserve 1 cup pasta water.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté 1-2 minutes until fragrant without browning.
- Pour in tomato puree and simmer gently for 3-4 minutes to mellow acidity.
- Slowly add heavy cream while stirring. Keep heat moderate to avoid cream separation; sauce will turn pink.
- Stir in grated Parmesan cheese until melted and sauce thickens.
- Season with salt, pepper, and optional red pepper flakes to taste.
- Toss cooked pasta into the sauce, adding reserved pasta water if needed to loosen sauce.
- Garnish with fresh basil or parsley and serve immediately.
Notes
Customize your pink sauce pasta with proteins like shrimp or chicken, or add veggies such as spinach or mushrooms for extra flavor and nutrition.