Creamy Pink Sauce Pasta
If you love creamy, flavorful pasta dishes, you’re in for a treat! Pink Sauce Pasta is a simple yet delicious recipe that combines the best of both worlds—rich tomato sauce and creamy alfredo-style sauce. The result? A smooth, velvety, slightly tangy, and perfectly balanced pasta dish that’s hard to resist.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 500 kcal
For the Pasta
- 12 oz pasta penne, rigatoni, or spaghetti
- Water for boiling
- 1 tsp salt
For the Pink Sauce
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 cup tomato sauce or crushed tomatoes
- ½ tsp red pepper flakes optional, for a little heat
- 1 cup heavy cream or half-and-half for a lighter version
- ½ cup grated Parmesan cheese
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp dried oregano or Italian seasoning
- ¼ cup pasta water if needed, to thin the sauce
Optional Add-Ins
- 1 cup cooked chicken shrimp, or crispy bacon
- 1 cup baby spinach or mushrooms for extra veggies
- Fresh basil or parsley for garnish
Step 1: Cook the Pasta (10 minutes)
Bring a large pot of salted water to a boil. (Tip: Use about 1 tsp of salt per quart of water for flavorful pasta.)
Add the pasta and cook according to package instructions until al dente (firm but not hard).
Before draining, reserve ¼ cup of pasta water—this can help thin the sauce later.
Drain the pasta and set it aside.
Step 2: Sauté the Aromatics (5 minutes)
In a large skillet over medium heat, add 2 tbsp olive oil.
Add the chopped onion and sauté until soft and translucent, about 2-3 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant. (Pro Tip: Garlic burns quickly, so stir constantly to prevent bitterness.)
Step 3: Make the Pink Sauce (7 minutes)
Pour in the tomato sauce and sprinkle in the red pepper flakes, salt, pepper, and oregano.
Stir and let it simmer for 2-3 minutes to allow the flavors to develop.
Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. You’ll see the sauce turn a beautiful pink color!
Add the grated Parmesan cheese and stir until melted and smooth.
If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Step 4: Combine & Serve (5 minutes)
Add the cooked pasta to the sauce and toss until fully coated.
If using chicken, shrimp, or veggies, stir them in now. Let everything heat through for about 2 minutes.
Taste and adjust seasoning if needed. (A little extra Parmesan never hurts!)
Garnish with fresh basil or parsley, then serve immediately.
For an extra creamy touch, add a small knob of butter at the end and stir until melted. It makes the sauce even silkier!
Nutritional Value (Per Serving, Approximate):
- Calories: ~500-600 kcal
- Carbohydrates: ~60g
- Protein: ~12-15g
- Fat: ~25-30g
- Saturated Fat: ~12g
- Fiber: ~4g
- Sugar: ~6g
- Sodium: ~600-800mg
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword dinner recipes, easy pasta recipes, pink pasta, pink sauce pasta