This Pink Sauce Pasta is SO yummy. If you have not had pink sauce pasta before, it will go right at the top of the list of pasta you regularly make. Not only is it so easy to make, but it tastes distinctly unique to other common pasta dishes you may be more familiar with such as white alfredo pasta or spaghetti. Pink sauce combines the rich flavor of tomatoes with a smooth creaminess. A variety of seasoning, sauted garlic, sharp cheese, and sauted shallot elevate the pasta dish and give it a rich and full flavor that will have you coming back for seconds. Try this one out the next time you have a hankering for pasta! (Tonight?)
Ingredients You’ll Need:
Servings: 6
Active Time: 15 minutes Total Time: 20 minutes
For this Pink Sauce Pasta recipe you will need:
- 12 ounces of the pasta of your choice – I like using a fun one like rotini
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 shallot – You will finely chop this and saute it. It adds a very nice, subtle zing to the pasta while bringing in the flavor of the butter it is sauted in.
- 3 cloves of minced garlic
- 1 28 ounce can of crushed tomatoes – This is you primary base for your sauce.
- 1 chicken bullion cube – This adds some amazing flavor.
- 1 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of white sugar
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red chili flakes – This is a small enough amount that it does not add heat but it does add flavor.
- 1 cup of heavy cream – This turns the sauce from red to pink(ish) and adds a lot of the wonderful creaminess.
- 1/4 cup of milk
- 1/2 cup of shredded mozzarella
- 1/2 cup of shredded parmesan
- Fresh basil for serving
- Additional grated parmesan for serving
How to Make Pink Sauce Pasta:
Step 1. Cook your pasta al dente in a large pot with a pinch of salt according to package instructions. When cooked, reserve 1 cup of pasta water and drain the rest of the pasta. Do not rinse it.
Step 2. Heat a large pan on medium heat and add you 2 tablespoons of butter and 1 tablespoon of olive oil. Finely dice your shallot and it it to the pan. Saute for 2-3 minutes and then add your 3 cloves of minced garlic for an additional 1-2 minutes until the garlic is fragrant. Stir frequently throughout so that it does not burn.
Step 3. Add your 28 ounce can of crushed tomatoes, 1 crumbled chicken bullion cube, 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1/4 teaspoon white sugar, 1 teaspoon dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon red chili flakes and mix well. Leave it uncovered and allow it to simmer for around 5 minutes.
Step 4. Add in the 1 cup of heavy cream, 1/4 cup of milk, 1/2 cup of shredded mozzarella, and 1/2 cup of shredded parmesan and stir until the cheese is melted. If it becomes too thick, add in some of the pasta water your previously reserved. Stir the pasta water in in small increments until the right consistency is reached.
Step 5. Fold your cooked pasta into the sauce until fully coated and then plate. Garnish with fresh basil and a sprinkle of grated parmesan. It also can be topped with bread crumb breaded chicken.
Enjoy!
Substitutions:
You can substitute the shallot for 1/4 of a large red onion. It will just taste a little sharper.
Make It Healthier:
If you would like to use less fat, you can substitute the heavy cream for half and half.
What To Do With The Leftovers:
Storing:
This may store well in the refrigerator for 4-5 days.
Reheating:
This will re-heat well in a covered pan on medium heat for about 10 minutes. Stir periodically throughout.
Meal Prepping:
To make this easier to make on the day of, you can pre-cook your pasta, cut your shallot, and mice your garlic ahead of time.
Pairs Well With:
As with any pasta, you can always elevate it by pairing it with a side of Garlic Bread. Try my go-to Garlic Bread Recipe!
Video:
Pink Sauce Pasta
Ingredients
- 12 ounces of the pasta of your choice
- 2 tablespoons of butter
- 1 tablespoon olive oil
- 1 shallot
- 3 cloves of minced garlic
- 1 28 ounce can of crushed tomatoes
- 1 chicken bullion cube
- 1 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon white sugar
- 1 teaspoon dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon red chili flakes
- 1 cup of heavy cream
- 1/4 cup of milk
- 1/2 cup of shredded mozzarella
- 1/2 cup of shredded parmesan
- Fresh basil and additional grated parmesan for serving
Instructions
- Cook your pasta al dente in a large pot with a pinch of salt according to package instructions. When cooked, reserve 1 cup of pasta water and drain the rest of the pasta. Do not rinse it.
- Heat a large pan on medium heat and add you 2 tablespoons of butter and 1 tablespoon of olive oil. Finely dice your shallot and it it to the pan. Saute for 2-3 minutes and then add your 3 cloves of minced garlic for an additional 1-2 minutes until the garlic is fragrant. Stir frequently throughout so that it does not burn.
- Add your 28 ounce can of crushed tomatoes, 1 crumbled chicken bullion cube, 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1/4 teaspoon white sugar, 1 teaspoon dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon red chili flakes and mix well. Leave it uncovered and allow it to simmer for around 5 minutes.
- Add in the 1 cup of heavy cream, 1/4 cup of milk, 1/2 cup of shredded mozzarella, and 1/2 cup of shredded parmesan and stir until the cheese is melted. If it becomes too thick, add in some of the pasta water your previously reserved. Stir the pasta water in in small increments until the right consistency is reached.
- Fold your cooked pasta into the sauce until fully coated and then plate. Garnish with fresh basil and a sprinkle of grated parmesan.Enjoy!
