Tomato sauce gets a simple but luxurious upgrade with heavy cream and Parmesan. This pink sauce pasta is rich, silky, and comforting—perfect with any pasta shape and plenty of extra Parmesan on top.
Pink pasta sauce is a tomato cream sauce finished with Parmesan. It’s creamy without being heavy and pairs beautifully with penne, rigatoni, ziti, fusilli, farfalle, tortellini, or any pasta you prefer.
Comforting, flavorful, and quick to prepare—this pasta comes together in about 35 minutes.
Why you will love it
- A delightful blend of marinara and Alfredo-style creaminess.
- Decadent and cozy without being overpowering.
- Ready in about 35 minutes.
- Simple to make and easy to customize.
Ingredients
Olive oil – Adds flavor and sautés the aromatics. Substitute butter, ghee, or avocado oil if needed.
Onion & garlic – Any onion will work; white, yellow, or sweet. Minced garlic can be fresh or pre-minced from a jar.
Tomatoes – Whole peeled tomatoes give a fuller flavor and texture, but diced or crushed tomatoes are fine in a pinch.
Roasted red peppers – Add a sweet, smoky note. They’re optional but enhance the sauce’s complexity.
Seasoning – Italian seasoning provides classic tomato-sauce flavor. A touch of sugar balances acidity; kosher salt seasons the sauce.
Fresh basil – Adds a bright, herbal lift. If unavailable, the sauce is still delicious without it.
Tomato paste – Concentrated tomato flavor that helps thicken and deepen the sauce.
Cream – Heavy cream yields the richest result. Use half-and-half for a lighter version, but the sauce will be slightly less luscious.
Parmesan – Nutty, salty Parmesan is stirred into the sauce and sprinkled on top. Fresh-shaved or pre-shaved both work well.
How to Make Pink Pasta
Follow these straightforward steps to make a smooth, creamy pink sauce.
Sauté aromatics: Heat olive oil in a large nonstick or stainless-steel skillet over medium heat. Add diced onion and minced garlic and cook until softened and fragrant, about 3 minutes, stirring to avoid browning.
Add tomatoes: Add the whole tomatoes (with juice) and the diced roasted red peppers. Use a spatula to gently break up the tomatoes and bring the mixture to a gentle simmer.
Add seasoning: Stir in Italian seasoning, sugar, salt, and fresh basil leaves. Let the sauce simmer for about 15 minutes, stirring occasionally so it doesn’t burn on the bottom.
Blend the sauce: Carefully transfer the hot sauce to a blender or use an immersion blender. Blend until mostly smooth, taking care to avoid splatters from the hot liquid.
Add cream & Parmesan: Return the blended sauce to the skillet over medium heat. Stir in tomato paste, heavy cream, and shaved Parmesan until the sauce is heated through and well combined. Remove from heat and add cooked pasta.
Stir & enjoy: Toss the cooked pasta into the sauce so each piece is coated. Serve immediately with extra Parmesan on top.
Recipe Tips
- Don’t skip the simmer: Simmering concentrates flavor, reduces excess liquid, and lets the ingredients meld.
- Be flexible with pantry items: This recipe adapts well to diced or crushed tomatoes and can omit roasted peppers if you don’t have them.
- Blend safely: Use a ladle to transfer hot sauce to a blender or vent the lid slightly to avoid splatter and steam buildup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 30-second microwave increments or gently on the stove until warmed through. Add extra Parmesan before serving.
Serving Ideas & Variations
Customize this pink pasta to suit your tastes:
- Add meat: Stir in cooked ground beef, turkey, sausage, sliced grilled chicken, or sautéed shrimp for extra protein.
- Add veggies: Fold in leafy greens like spinach, Swiss chard, or cavolo nero for color and nutrients.
- Add heat: A pinch of red pepper flakes brightens and warms the sauce.
- Switch the pasta: Any pasta works—cheese or meat tortellini make it extra hearty.
- Gluten-free: Use your favorite gluten-free pasta, but watch cooking time to avoid a mushy texture.
FAQs
Pink pasta sauce blends tomato-based marinara with a creamy element—usually heavy cream—and Parmesan. The result is a silky, slightly pink sauce made from tomatoes, cream, Parmesan, aromatics, and seasonings.
Pink Sauce Pasta
Carolyn
Equipment
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3-qt stainless steel sauté pan
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Measuring cups & spoons
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Silicone spatula
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blender (or immersion blender)
Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 28 ounce can whole peeled tomatoes
- ½ cup diced roasted red peppers
- ¾ teaspoon Italian seasoning
- 1 teaspoon sugar
- 4 fresh basil leaves
- ¾ teaspoon kosher salt
- 1 tablespoon tomato paste
- ½ cup heavy cream
- ¼ cup shaved Parmesan plus more for topping
- 8 ounces cooked penne pasta or pasta of choice
Instructions
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In a large sauté pan, heat the olive oil over medium. Sauté the diced onion and minced garlic until soft, about 3 minutes.
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Add the tomatoes with their juice and the chopped roasted red peppers. Gently crush the tomatoes with a spatula and bring to a simmer, stirring occasionally.
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Stir in Italian seasoning, sugar, basil, and salt. Simmer for 15 minutes, stirring occasionally to prevent sticking or burning.
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Carefully transfer the hot sauce to a blender and blend until smooth (or use an immersion blender).
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Return the sauce to the pan over medium heat. Add tomato paste, heavy cream, and Parmesan. Stir until fully incorporated, then remove from heat.
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Toss the sauce with the cooked pasta, top with additional Parmesan, and serve immediately.
Nutrition