This Pink Sauce Pasta is rich, velvety, and packed with flavor. It starts with a garlicky tomato base, gets a splash of dry white wine for depth, and finishes with a generous pour of cream and Parmesan. The result? A luxurious blush-colored sauce that clings perfectly to every bite of rigatoni or penne. It’s quick enough for a weeknight but feels fancy enough for date night. Serve with a sprinkle of parmesan and a few torn basil leaves for the ultimate finishing touch.
This pink sauce pasta is a family favorite in my house for its flavor and fun appearance. If you want to keep the pink sauce train going, try making my Pink Sauce for Lobster Ravioli. This cream sauce is full of crushed tomatoes, heavy cream, and grated Parmesan cheese.
Another one of my favorite tomato-based sauce pasta recipes is my Basil Pasta with Cherry Tomatoes. This dish is the perfect light summer dinner. The best part? It comes together in about 15 minutes!
Interested in other pasta sauce recipes? Try my Pumpkin Pasta Sauce! It is made with pumpkin purée, pancetta, sage, parmesan, and heavy cream. Toss it with your favorite pasta for the perfect easy weeknight dinner.
I also have a post with 20 Valentine’s Day Pasta Recipes, but these recipes can be made year-round!
Table of Contents
What Is Pink Sauce Pasta?
You may have seen pink sauce pasta on TikTok, where it originally gained a ton of popularity. It’s a pasta dish made with a creamy tomato sauce that turns pink because of the addition of heavy cream and crushed tomatoes. It’s the best of both worlds between marinara and a creamy pasta sauce, as you still get the tomato flavor and a rich, creamy consistency.
Why You’ll Love This Recipe
- Weeknight-Friendly: Ready in about 30 minutes.
- Ultra Creamy: Thanks to heavy cream and melty Parmesan.
- Balanced Flavor: The acidity of tomatoes + richness of cream + the heat from chili flakes.
- Versatile: Works with rigatoni, penne, or even tortellini.
Ingredients & Substitutions
- Unsalted Butter or Olive Oil: Either works to sauté the aromatics. Butter adds richness, while olive oil gives a more savory depth.
- Garlic:Use fresh garlic for the best flavor. Avoid pre-minced jarred garlic.
- Shallot: Adds a delicate, sweet onion flavor. You can substitute with ½ a small yellow onion if needed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Fresh Cracked Pepper: Adds sharpness and balances the richness. Adjust to taste.
- Dried Oregano & Dried Basil: Classic herbs that complement the tomato sauce. You can also use Italian seasoning in place of both.
- Red Chili Flakes: Adds gentle heat. Reduce or omit for a milder sauce, or increase for more spice.
- Dry White Wine: Adds brightness and depth. Sauvignon blanc, pinot grigio, or even a dry rosé all work. Sub with vegetable broth or a splash of lemon juice if avoiding alcohol.
- Crushed Tomatoes: Canned crushed tomatoes form the base of the sauce. Look for San Marzano-style for the best flavor.
- Short-Cut Pasta: Rigatoni or penne work beautifully to catch all that creamy sauce. Shells or fusilli are great alternatives.
- Heavy Cream: Makes the sauce rich and silky. For a lighter version, use half and half, but note the sauce won’t be quite as thick.
- Parmesan Cheese: Grated or shredded Parm adds saltiness and thickens the sauce. Use Parmigiano Reggiano for best results.
- Fresh Basil: Optional, but a sprinkle of torn basil leaves adds a pop of freshness at the end.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Pink Sauce Pasta
Quick Overview
- Sauté aromatics.
- Create sauce.
- Boil pasta.
- Combine.
Step by Step Instructions
Quick Tip From Bri
Be sure to stir the aromatics as they cook to prevent pieces from burning.
- Sauté Aromatics: Over medium heat in a large pan, melt the butter. Add the shallot and garlic, and sauté for 2-3 minutes or until golden.
- Add Seasonings: Stir in the salt, pepper, oregano, basil, and chili flakes. Sauté for 60 seconds or until fragrant.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan.
- Add Tomatoes & Simmer: Stir in the crushed tomatoes. Reduce the heat to low and let the sauce simmer.
Quick Tip From Bri
Keep 1-2 cups of pasta water to the side to help adjust the sauce to your liking.
- Boil Pasta: While the sauce simmers, boil the pasta in salted water according to the package instructions. Reserve some pasta water before draining the pasta.
- Make it Creamy: Stir in the heavy cream and increase the heat to medium. Once the cream begins to bubble, stir in the Parmesan cheese.
- Toss It All Together: Toss the drained pasta with the pink sauce, adding reserved pasta water as needed to achieve the desired consistency.
Recipe Serving Suggestions
Garnish this pink sauce pasta with fresh basil, parsley, or freshly grated parmesan cheese. I love serving this pink sauce pasta recipe with a side of bread or rolls so you can scoop up leftover sauce. Here are a few ideas:
- Texas Toast Garlic Bread: The simplest side dish and is way better than the frozen stuff.
- Garlic Herb Breadsticks: Made with fresh herbs, honey, and a delightful homemade garlic butter topping.
- Garlic Bread Rolls: These rolls are soft, buttery, and infused with rosemary and garlic.
Expert Tips
- Reserve Your Pasta Water: It’s liquid gold for adjusting the sauce texture.
- Use a Microplane Grater: A microplane grater ensures ultra-fine Parmesan that melts evenly into the sauce.
- Don’t Overcook the Garlic: You want it golden, not brown or bitter.
Most Common Mistakes
- Using Low-Quality Tomatoes: This sauce relies heavily on the crushed tomato flavor—opt for a high-quality brand.
- Overcooking the Pasta: Since the pasta finishes in the sauce, cook it just until al dente.
- Not Tasting for Salt: Parmesan adds saltiness, so wait until the end to adjust seasoning.
Additions & Variations
- Add Protein: Toss in grilled chicken, shrimp, or Italian sausage.
- Make it Vegetarian: Skip the protein or add sautéed mushrooms or spinach.
- Try it with Cheese Ravioli: Instead of using penne pasta or a similar noodle style, consider making this creamy tomato pasta recipe with cheese ravioli. This pasta pairs well with the other pink sauce pasta ingredients and makes the recipe feel more decadent.
Best 5 Substitutes for Parmesan Cheese (Pasta, Etc.)
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Recipe FAQs
There are a few differences between pink sauce pasta and vodka sauce pasta. For one, pink sauce is more of a cream-based sauce even though it has crushed tomatoes (or tomato paste), while vodka sauce is heavier on the tomatoes. Additionally, pink sauce does not have any vodka in it. Instead, you’ll use a white wine to create a complex flavor.
This dish goes by a few names, including pasta rosa and pasta rose. However, many recipes simply call it pink sauce pasta (or a similar name).
While this is an easy alternative for pink sauce pasta, there are other recipes and variations to consider.
More Pasta Recipes
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Pink Sauce Pasta Recipe
Ingredients
- 2 Tablespoons unsalted butter or olive oil
- 8 cloves garlic
- 1 shallot, diced finely*
- 1 teaspoon Morton kosher salt*
- fresh cracked pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon red chili flakes*
- 1/3 cup dry white wine*
- 1 28- ounce can crushed tomatoes
- 1 pound dry short cut pasta, like rigatoni or penne pasta
- 1 1/4 cup heavy cream
- 1 cup shredded or grated parmesan cheese, plus more for serving
- fresh basil leaves, for serving
Instructions
- Sauté Aromatics: Over medium heat in a large pan, melt the butter. Add the shallot and garlic, and sauté for 2-3 minutes or until golden.2 Tablespoons unsalted butter or olive oil, 8 cloves garlic, 1 shallot, diced finely*
- Add Seasonings: Stir in the salt, pepper, oregano, basil, and chili flakes. Sauté for 60 seconds or until fragrant.1 teaspoon Morton kosher salt*, fresh cracked pepper, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon red chili flakes*
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan.1/3 cup dry white wine*
- Add Tomatoes & Simmer: Stir in the crushed tomatoes. Reduce the heat to low and let the sauce simmer.1 28- ounce can crushed tomatoes
- Boil Pasta: While the sauce simmers, boil the pasta in salted water according to the package instructions. Reserve some pasta water before draining the pasta.1 pound dry short cut pasta, like rigatoni or penne pasta
- Make it Creamy: Stir in the heavy cream and increase the heat to medium. Once the cream begins to bubble, stir in the Parmesan cheese.1 1/4 cup heavy cream, 1 cup shredded or grated parmesan cheese, plus more for serving
- Toss It All Together: Toss the drained pasta with the pink sauce, adding reserved pasta water as needed to achieve the desired consistency.fresh basil leaves, for serving
Notes
- Shallot: Adds a delicate, sweet onion flavor. You can substitute with ½ a small yellow onion if needed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Red Chili Flakes: Adds gentle heat. Reduce or omit for a milder sauce, or increase for more spice.
- Dry White Wine: Adds brightness and depth. Sauvignon blanc, pinot grigio, or even a dry rosé all work. Sub with vegetable broth or a splash of lemon juice if avoiding alcohol.
- Reserve Your Pasta Water: It’s liquid gold for adjusting the sauce texture.
- Don’t Overcook the Garlic: You want it golden, not brown or bitter.
- Using High-Quality Tomatoes: This sauce relies heavily on the crushed tomato flavor—opt for a high-quality brand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this cream sauce is SOO yummy! adding white wine really lifted the flavours