Pink Sauce Pasta Recipe
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.
Servings: 6
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
Calories: 615kcal | Carbohydrates: 72g | Protein: 20g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 862mg | Fiber: 6g | Sugar: 10g