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Pink Sauce Pasta

Irresistible Pink Sauce Pasta: A Creamy Delight You’ll Love

This Pink Sauce Pasta is a flavorful blend of creamy richness and tangy tomatoes, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons olive oil a vital fat that enhances the overall flavor profile
  • 2 tablespoons butter adds richness and a delightful depth to the sauce
  • 3 cloves garlic finely minced for a robust aroma and taste
  • 1 medium shallot sweeter than onion, it softens the flavor of the sauce
  • 1 teaspoon salt helps to elevate and balance all the flavors
  • 1 teaspoon black pepper freshly ground for a hint of warmth and spice
  • 1 teaspoon dried oregano brings an earthy note, complementing the tomatoes
  • 1 teaspoon dried basil adds a hint of sweetness, essential for a classic sauce
  • 1 teaspoon red chili flakes just a pinch adds a surprising kick!
  • 1/2 cup dry white wine optional, enhances the sauce's complexity when deglazing
  • 28 ounces whole peeled tomatoes the star of the sauce; San Marzano for best flavor!
For the Pasta
  • 12 ounces rigatoni the perfect pasta shape to hold onto that creamy sauce
For the Creamy Finish
  • 1 cup heavy cream gives the sauce its signature silkiness and richness
  • 1 cup parmesan cheese freshly grated fuses into the sauce, adding umami depth
For Garnish
  • 1/4 cup fresh basil leaves chopped to sprinkle on top, adding a pop of color and fresh flavor

Equipment

  • large skillet
  • Pot
  • blender

Method
 

How to Make Pink Sauce Pasta
  1. Sauté aromatics: Heat a large skillet over medium heat. Add olive oil and butter; once melted, toss in the shallots. Sauté for 3-4 minutes, stirring often, until they become translucent. Add minced garlic and spices, cooking for a fragrant minute.
  2. Deglaze with wine: (Optional) Pour in dry white wine to deglaze the pan, scraping up any lovely browned bits. Let it simmer for 2-3 minutes, allowing the alcohol to cook off.
  3. Add tomatoes: Crush the whole tomatoes with clean hands, adding all the juice from the can. Stir well and reduce the heat to low. Let it simmer, partially covered, for about 30 minutes until thickened.
  4. Cook rigatoni: Meanwhile, bring a pot of salted water to a boil and cook rigatoni according to package instructions. Reserve 1 cup of pasta water before draining (do not rinse!) and set it aside.
  5. Blend sauce: Use a blender or immersion blender to purée the sauce until smooth, returning it to the pot over low heat.
  6. Make it creamy: Stir in the heavy cream until fully combined, then add grated parmesan cheese. Mix until melted and velvety. Taste, adjusting seasonings as needed. Toss the cooked pasta in, adding reserved pasta water as necessary to reach desired creaminess.
  7. Garnish before serving: Serve your gorgeous Pink Sauce Pasta topped with fresh basil leaves and extra parmesan to delight your guests with enticing colors and flavors.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

For best results, use fresh ingredients and taste as you go for seasoning adjustments.

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