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5 from 88 votes

The Best Pink Sauce Pasta

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: Italian
Diet: Gluten Free, Low Lactose, Low Salt, Vegetarian
Servings: 6 people
Calories: 571kcal
Author: Brianna May


  • 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*
  • 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


  • 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.


  • 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. You can also use gluten free pasta.
  • Parmesan Cheese: Shredded or grated parmesan both work, just be sure it is fresh.
  • 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.


Calories: 571kcal | Carbohydrates: 62g | Protein: 18g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 681mg | Fiber: 3g | Sugar: 4g