Pink Sauce Recipe
Italian Pink Sauce Pasta Recipe (Tomato Cream)- a crave worthy 20 minute pasta sauce with a few simple ingredients for a busy weeknight. An easy pasta dish that brings everyone to the table.
Servings: 8 servings
Ingredients
- 1 pound pasta of choice 454 grams
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic minced
- ½ yellow onion diced
- 1 28-ounce can tomato puree
- ½ tablespoon tomato paste
- ¾ cup heavy whipping cream
- ½ cup parmigiano more for serving
- ½ cup fresh basil torn by hands more for garnish
- red pepper flakes for serving optional
- salt for pasta water
Instructions
- Heat olive oil in a large skillet pan over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute.
- Pour in tomato puree and tomato paste. Stir well to combine. Add salt and bring to a soft boil, then lower heat to medium-low and simmer for 15 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente texture.
- Add cream, parmigiano cheese, and fresh basil to the creamy tomato sauce. Stir to combine. Let bubble for a few minutes on low heat. Turn off the heat. Take the pan off the stovetop.
- Reserve 1/4 cup of pasta water and drain the pasta. Add the cooked pasta to the skillet with the reserved pasta water. Stir until well combined.
- Serve with extra parmigiano cheese, red pepper flakes (if deserved), and a few fresh basil leaves. Mangia! (Eat!)
Notes
Tips:
- Use high-quality tomato purée and cream for the best flavor and creamy texture—no watery sauce!
- Sauté the garlic and onion slowly until soft and fragrant—don’t rush this step. It builds depth.
- Cook the tomato paste until it deepens in color to enhance its sweetness and richness.
- Add cream slowly and stir continuously for a smooth, emulsified sauce.
- Reserve some pasta water and add it at the end to loosen the sauce and help it cling to the pasta.
- Use freshly grated Parmigiano for a more flavorful, melty finish—pre-grated cheese doesn’t melt as well.
- Toss pasta with the sauce in the pan for even coating and a silky finish.
- The sauce can be made a few days ahead and kept in an airtight container in the fridge. When ready to serve, heat on stove and add freshly cooked pasta.
- Leftovers can be warmed, covered, in the microwave. Add 1-2 tablespoons of milk or hot pasta water to loosen up the pasta if needed.
Nutrition
Serving: 8g | Calories: 384kcal | Carbohydrates: 53g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 146mg | Potassium: 617mg | Fiber: 4g | Sugar: 7g | Vitamin A: 977IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 3mg
