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Pink Sauce Pasta Recipe

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4 from 34 reviews

A creamy and flavorful Pink Sauce Pasta made with a blend of sautéed garlic and shallots, San Marzano tomatoes, fresh herbs, and a touch of cream and parmesan cheese. This comforting dish pairs perfectly with rigatoni or any bite-size pasta for a quick yet elegant meal.

Ingredients

Sauce

  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 6 garlic cloves, minced
  • 1 shallot, finely diced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/4 teaspoon red chili flakes
  • 1/4 cup dry white wine (58g), optional
  • 28 ounce can whole peeled tomatoes, San Marzano brand
  • 1 1/4 cup heavy cream (300g)
  • 1 cup freshly grated parmesan cheese (100g)

Pasta and Garnish

  • 1 pound rigatoni
  • 1 cup fresh basil leaves (24), chopped, for serving

Instructions

  1. Sauté Shallot: Heat a large skillet over medium heat. Add butter and olive oil, then once the butter has melted, add the finely diced shallot. Cook for 3-4 minutes, stirring often until softened. Add minced garlic and dry spices (salt, black pepper, oregano, basil, chili flakes) and cook for an additional 1 minute to release their aroma.
  2. Optional Wine Deglaze: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow it to cook for 2-3 minutes to reduce slightly and enhance flavor.
  3. Crush Tomatoes: Crush the whole peeled tomatoes by hand directly into the skillet along with all the juice from the can. Reduce heat to low, partially cover the skillet, and simmer the sauce gently for 30 minutes, allowing flavors to meld and thicken.
  4. Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta without rinsing to maintain starchiness.
  5. Blend Sauce: Using a blender or hand immersion blender, purée the tomato sauce until smooth. Return the blended sauce to low heat on the stovetop.
  6. Finish Sauce: Stir in the heavy cream until fully combined and creamy. Add the freshly grated parmesan cheese and stir continuously until melted and smooth. Taste and adjust seasoning if necessary.
  7. Toss Pasta and Serve: Add the cooked rigatoni to the sauce, tossing well to coat. Use reserved pasta water as needed to thin the sauce to your preferred consistency. Serve garnished with chopped fresh basil and extra parmesan cheese if desired.

Notes

  • Yield: Approximately 7–8 cups; Serving size: About 1.5 cups (~340g).
  • Pasta: Use any bite-size pasta such as penne, fusilli, farfalle, or medium shells.
  • Cheese: Always use high-quality freshly grated parmesan cheese rather than pre-shredded for best melt and flavor. Let cheese come to room temperature before adding.
  • Protein: Optionally add cooked chicken, shrimp, or tofu for a protein boost.
  • Gluten-Free: Substitute with your favorite gluten-free bite-size pasta to make this recipe gluten-free.
  • Make Ahead: Prepare the pink sauce ahead and store it covered in the refrigerator for up to 5 days.
  • Freezing: For freezing, prepare the sauce up to the point before adding cream, cheese, and pasta. Freeze for up to 2 months. Thaw overnight in the refrigerator, then rewarm and stir in cream, cheese, and pasta.

Find it online: https://flavorspath.com/pink-sauce-pasta-recipe/