This easy Pink Sauce Pasta is a cross between alfredo and a traditional tomato sauce. The dish comes together in less than 30 minutes, making it the perfect weeknight dinner. Don’t forget some wine and fresh garlic bread. Total comfort food!
I love any creamy tomato pasta dish, like my Butter Chicken Pasta, Instant Pot Chicken Spaghetti, and Lobster Ravioli Sauce.
These pink sauce pastas pair perfectly with this delicious Texas Toast Garlic Bread or this Parmesan Rosemary Bread. You will be in complete carb heaven!
For a lighter side dish, serve this pink sauce pasta with a simple salad, like my Panera Copycat Greek Salad or Kale Crunch Salad. So fresh and crisp!
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What is pink sauce made of?
Pink sauce is a blend of alfredo sauce (heavy cream and parmesan cheese) and tomato sauce. The deep red and bright white result in a creamy pink pasta sauce. It is a creamy tomato sauce.
The tomatoes that are added balance the richness of the heavy cream and parmesan cheese with their natural acidity.
It is my personal favorite because it is a little lighter than an alfredo sauce, but more flavorful and cheesy than a marinara sauce.
Why You’ll Love This Recipe & What You’ll Learn
- This pink sauce recipe for pasta takes less than 30 minutes to make.
- Pink sauce is the perfect blend of alfredo sauce and marinara. It is creamy without being too rich.
- This Italian pink sauce recipe is loaded with shallot, garlic, herbs, and white wine.
- The heavy cream and parmesan cheese make the sauce super creamy and smooth.
- This pink sauce pasta recipe is super versatile. You can use any pasta shape you like and add a protein or veggies for a heartier dish.
- Pink sauce pasta is definitely kid friendly and the perfect weeknight family dinner.
- This easy pink sauce pasta can be made dairy free and gluten free.
- Learn how to make a pink pasta sauce without cream cheese.
Ingredient Notes & Substitutions
- Unsalted Butter: Swap the butter for olive oil.
- Shallot: Swap for ½ of a small yellow or red onion.
- Red Chili Flakes: Omit or reduce to ½ teaspoon for less spice.
- White Wine: I like to use sauvignon blanc because it is dry and citrusy. You can swap the wine for vegetable or chicken broth.
- Rigatoni Pasta: Swap for 1 pound of any short cut pasta, like fusilli, penne, or farfalle.
- Parmesan Cheese: Shredded or grated parmesan both work, just be sure it is fresh.
Complete list of ingredients and amounts is located on the recipe card below.
Helpful Equipment & Tools
- Lodge Enameled Cast Iron Casserole With Steel Knob and Loop Handles
- StarPack Basics Silicone Mixing Spoon, High Heat Resistant to 480°F
- OXO Good Grips Soft- Handled Garlic Press
How to Make Pink Sauce Pasta
Quick Overview
- Sauté the aromatics.
- Deglaze the pan with wine.
- Add crushed tomatoes and simmer.
- Stir in heavy cream and parmesan cheese.
- Toss pasta with the pink sauce.
Step by Step Instructions
Step 1: Over medium heat in a large pan, add the butter, shallot, and garlic. Sauté for 2-3 minutes or until browned.
Step 2: Stir in the salt, pepper, oregano, basil, and chili flakes. Sauté for 60 seconds or until fragrant.
Step 3: Deglaze the pan with the white wine, scraping all of the brown bits off the bottom.
Step 4: Stir in the crushed tomatoes. Reduce the heat to low and simmer. Boil the pasta according to the instructions on the package in salted water, while the sauce simmers.
Brown bits should form in pan.
Step 5: Stir in the heavy cream and increase the heat to medium.
Step 6: Once the heavy cream begins to bubble, stir in the parmesan.
Step 7: Reserve some pasta water. Drain pasta and toss with the pink sauce. Add pasta water as needed to thin the sauce.
Make Ahead & Storage
- Make Ahead: The sauce can be made the day before and stored in an airtight container in the fridge. Reheat the sauce over medium heat, stirring frequently, boil pasta, and toss right before serving.
- Refrigerator: Store leftover pink sauce pasta in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat in the microwave in 30 second increments or on the stove covered over medium heat, stirring frequently. Add a splash or water, broth, milk, or cream if the pasta has dried out.
Expert Tips
- Use good quality parmesan cheese. I prefer parmesan reggiano. However, it is expensive. As long as you do not use the parmesan that comes in a can in the pantry section, it will be delicious.
- Brown the garlic and shallots. Brown them until bits form in the bottom of the pan. These add so much flavor to the sauce.
- Salt the pasta water. Add a few spoonfuls of salt to the water. This will help enhance the flavor of the pasta and sauce.
- Do not over cook the pasta. Follow the instructions on the package for how long to boil the pasta. Always set a timer. I usually start with the shortest time recommended and usually subtract another minute because I like my pasta al dente. Example: boil for 12-14 minutes, I would boil the pasta for 11 minutes.
Recipe Notes
- The pasta has a mild spice. The red chili flakes give the pasta a mild amount of heat, but it is not super spicy. You can leave them out if you are sensitive to spice.
Variations
- Pink sauce pasta with chicken: Add sliced grilled or pan seared chicken breast on top of the pasta.
- Seafood: Add grilled shrimp or fish on top for delicious pescatarian dinner.
- Sausage: Add italian pork or chicken sausage on top or in the sauce crumbled up.
- Gluten free: Use any gluten free pasta.
- Dairy free: Swap the heavy cream for full fat canned coconut milk. Swap the parmesan for dairy free parmesan cheese or omit.
FAQs
It is usually just called pink pasta sauce. Some might refer to it as creamy tomato sauce, parma rosa, or even vodka sauce, because it has a similar color.
There are many different types of pasta sauces. The three main types of pasta sauce are tomato based, cream based, and oil based sauces. Marinara, alfredo, pesto, and many more all fall into these three categories.
Related Recipes
The Best Pink Sauce Pasta
Ingredients:
- 2 Tablespoons unsalted butter*
- 8 cloves garlic
- 1 shallot, diced finely*
- 1 teaspoon salt
- fresh cracked pepper
- 2 teaspoons dried oregano
- 2 teaspoon dried basil
- 1 teaspoon red chili flakes*
- ⅓ cup dry white wine*
- 1 28 ounce can crushed tomatoes
- 1 pound dry rigatoni pasta*
- 1 ¼ cup heavy cream
- 1 cup parmesan cheese, plus more for serving*
- fresh basil leaves, for serving
Instructions:
- Over medium heat in a large pan, add the butter, shallot, and garlic. Sauté for 2-3 minutes or until browned.
- Stir in the salt, pepper, oregano, basil, and chili flakes. Sauté for 60 seconds or until fragrant.
- Deglaze the pan with the white wine, scraping all of the brown bits off the bottom.
- Stir in the crushed tomatoes. Reduce the heat to low and simmer. Boil the pasta according to the instructions on the package in salted water, while the sauce simmers.
- Stir in the heavy cream and increase the heat to medium.
- Once the heavy cream begins to bubble, stir in the parmesan.
- Reserve some pasta water. Drain pasta and toss with the pink sauce. Add pasta water as needed to thin the sauce.
this cream sauce is SOO yummy! adding white wine really lifted the flavours