Pink Pasta Sauce

It was a chilly evening when I first decided to whip up my favorite comfort food, Pink Pasta Sauce. The aroma of sautéed garlic and fresh herbs filled the air, wrapping me in warmth and nostalgia. I remember my grandmother making a similar sauce, her secret ingredient being love and a hint of creativity. This version brightens up any plate; it’s creamy, rich, and comforting all at once. As I stirred the sauce, I could feel the excitement of transforming simple ingredients into something truly special. Each swirl of the pasta coated in this vibrant pink sauce brought me joy, reminding me of family dinners where laughter and good food were the stars of the table. Now, I can’t wait to share this recipe with you!

While there are many pasta sauces out there, what makes this Pink Pasta Sauce truly stand out is its perfect balance of flavors. The creamy texture, combined with the sweetness of tomatoes and a touch of spice, creates an unforgettable culinary experience. It’s not just a sauce; it’s a celebration of flavors that brings people together. Trust me, once you’ve tried it, you’ll want to make it a regular in your kitchen!

What to Gather for Pink Pasta Sauce

Creating the perfect Pink Pasta Sauce begins with choosing the right ingredients. Each component plays a crucial role in achieving that delightful creamy texture and rich flavor. The combination of tomatoes, cream, and aromatic herbs transforms simple pasta into a restaurant-quality dish.

• 1 tablespoon olive oil: Adds a rich base flavor and helps sauté the aromatics.
• 1 tablespoon butter: Enhances creaminess and depth.
• 4-6 garlic cloves, minced: Infuses the sauce with aromatic goodness.
• 1/2 cup diced shallots: Offers sweetness and complexity.
• 2 tablespoons tomato paste: Deepens the tomato flavor.
• 1/8-1/4 teaspoon red pepper flakes: Adds a hint of heat.
• 28-oz. can whole peeled San Marzano tomatoes: The star ingredient for a luscious sauce.
• 14.5-oz. can fire-roasted diced tomatoes: Brings smokiness and richness.
• 1 teaspoon chicken bouillon: Enhances the savory base.
• 1 ½ teaspoons dried oregano, parsley, and basil: Provides an aromatic herbal blend.
• 1 1/4 teaspoons salt: Balances the flavors.
• 1/4 teaspoon dried thyme, pepper, and sugar: Complements the sauce profile.
• 1 whole bay leaf: Adds depth.
• 1 cup freshly grated Parmesan cheese: Essential for creaminess and flavor.
• 1 cup heavy cream: Makes the sauce rich and luxurious.
• Chopped fresh basil for garnish: A fresh touch.
• 1 pound rigatoni or pasta of choice: The perfect vessel for the sauce.

The Process for Making Pink Pasta Sauce

Making Pink Pasta Sauce is a delightful journey through flavors and aromas. Follow these steps for a perfect result. You’ll see how easily everything comes together!

1. Heat a large braiser or saucepan over medium heat. Add olive oil and butter. As the butter melts, you’ll start to smell a warm, inviting aroma. Toss in the diced shallots and sauté for about 4 to 5 minutes until they soften and begin to caramelize, turning a lovely golden shade. This step creates a flavorful base.

2. Next, add the minced garlic and red pepper flakes. Sauté for about 30 seconds, stirring frequently to avoid burning the garlic. You want it to become fragrant without turning brown. Then, stir in the tomato paste and let it sauté for an additional minute. This will deepen the sauce color and flavor.

3. Now it’s time to add the whole tomatoes with their juices and the fire-roasted diced tomatoes. Stir in the chicken bouillon, and all the herbs: oregano, parsley, basil, and the bay leaf. Bring the mixture to a boil while leaving the lid slightly ajar to allow some steam to escape. This will help concentrate the flavors.

4. Reduce the heat to a gentle simmer and let the sauce cook for about 10 minutes, stirring occasionally. After that, take a potato masher and gently mash the tomatoes to break them down further. Continue simmering for an additional 10 minutes with the lid ajar. The sauce should thicken and develop a deep, inviting flavor.

5. While the sauce simmers, bring a pot of salted water to a boil and cook the rigatoni according to package instructions. Al dente is best, as it will continue cooking when mixed with the sauce. Drain the pasta and set aside.

6. After 20 minutes of simmering, remove the bay leaf and use an immersion blender or a regular blender to purée the sauce until smooth. Take care to allow steam to escape if using a regular blender. Return it to the pot and place over low heat.

7. Gradually add the freshly grated Parmesan cheese to the warm sauce. Stir continuously until it completely melts and blends into the sauce, creating a creamy texture. This is where the magic happens!

8. Finally, stir in the heavy cream until smooth. Add the cooked pasta to the sauce and toss everything together. Adjust the seasoning with salt, pepper, or a pinch of sugar as desired. The sauce should coat the pasta beautifully.

9. To serve, garnish with chopped fresh basil and additional Parmesan cheese on top. Enjoy your Pink Pasta Sauce warm and fresh!

Making Adjustments

When adapting the Pink Pasta Sauce, a few tweaks can elevate your dish. Here are some helpful tips to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low heat to maintain creaminess.
• Freezing: This sauce freezes well! Portion it into freezer-safe containers for up to three months. Thaw in the fridge overnight before reheating.
• Pairing: For a complete meal, serve this sauce with a side salad and garlic bread. The freshness of the salad balances the richness of the sauce.
• Vegetarian option: For a vegetarian twist, replace the chicken bouillon with vegetable bouillon.
• Make it spicy: If you enjoy heat, increase the amount of red pepper flakes or add some chopped jalapeños.
• Experiment with pasta: While rigatoni is a great choice, feel free to use any pasta shape you love—penne, fettuccine, or even spaghetti!

Serve This Pink Pasta Sauce With

There are so many delightful ways to serve Pink Pasta Sauce. Here are some ideas to make your meal even more special:

• Garlic Bread: Serve warm, crusty garlic bread on the side to scoop up that delicious sauce.
• Side Salad: A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette complements the richness beautifully.
• Roasted Vegetables: Pair with a medley of roasted seasonal vegetables to add color and nutrition to the meal.
• Wine Pairing: For a relaxed dinner, a chilled sparkling water or white wine can enhance the flavors of the sauce.
• Occasions: This dish is perfect for family dinners, gatherings, or even romantic evenings. It’s comforting and elegant.
• Storage Tips: Leftovers can be stored in the fridge for up to three days. Reheat gently to keep the sauce creamy.

FAQ

Conclusion

Undoubtedly, Pink Pasta Sauce is a delightful blend of creamy goodness and rich flavors, making it a standout dish perfect for any occasion. I encourage you to give it a try tonight! It’s easy, comforting, and sure to impress your family and friends.

Pink Pasta Sauce

The ultimate comfort food, Pink Pasta Sauce combines creamy textures with rich tomato flavors. Perfect for a quick weeknight dinner, this easy-to-make sauce will satisfy your cravings and impress your family. Give it a try tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 410 kcal

Equipment

• Skillet
• Frying Pan
• Blender
• Peeler
• Large Pot
• Saucepan
• Grater
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 tablespoon Olive oil
• 1 tablespoon Butter
• 4-6 cloves Garlic minced
• 1/2 cup Diced shallots
• 2 tablespoons Tomato paste
• 1/8-1/4 teaspoon Red pepper flakes
• 28 oz. Whole peeled San Marzano tomatoes
• 14.5 oz. Fire-roasted diced tomatoes not drained
• 1 teaspoon Chicken bouillon base, powder, or crushed cube
• 1 ½ teaspoons Dried oregano
• 1 ½ teaspoons Dried parsley
• 1 ½ teaspoons Dried basil
• 1 1/4 teaspoons Salt plus more to taste
• 1/4 teaspoon Dried thyme
• 1/4 teaspoon Pepper
• 1/4 teaspoon Sugar
• 1 Whole bay leaf
• 1 cup Freshly grated Parmesan cheese grated on a microplaner
• 1 cup Heavy cream half and half, or milk
• 1 Chopped fresh basil for garnish
• 1 pound Rigatoni or pasta of choice

Instructions

 

• Heat a large braiser or saucepan over medium heat. Add olive oil and butter. As the butter melts, you’ll start to smell a warm, inviting aroma. Toss in the diced shallots and sauté for about 4 to 5 minutes until they soften and begin to caramelize, turning a lovely golden shade. This step creates a flavorful base.
• Next, add the minced garlic and red pepper flakes. Sauté for about 30 seconds, stirring frequently to avoid burning the garlic. You want it to become fragrant without turning brown. Then, stir in the tomato paste and let it sauté for an additional minute. This will deepen the sauce color and flavor.
• Now it's time to add the whole tomatoes with their juices and the fire-roasted diced tomatoes. Stir in the chicken bouillon, and all the herbs: oregano, parsley, basil, and the bay leaf. Bring the mixture to a boil while leaving the lid slightly ajar to allow some steam to escape. This will help concentrate the flavors.
• Reduce the heat to a gentle simmer and let the sauce cook for about 10 minutes, stirring occasionally. After that, take a potato masher and gently mash the tomatoes to break them down further. Continue simmering for an additional 10 minutes with the lid ajar. The sauce should thicken and develop a deep, inviting flavor.
• While the sauce simmers, bring a pot of salted water to a boil and cook the rigatoni according to package instructions. Al dente is best, as it will continue cooking when mixed with the sauce. Drain the pasta and set aside.
• After 20 minutes of simmering, remove the bay leaf and use an immersion blender or a regular blender to purée the sauce until smooth. Take care to allow steam to escape if using a regular blender. Return it to the pot and place over low heat.
• Gradually add the freshly grated Parmesan cheese to the warm sauce. Stir continuously until it completely melts and blends into the sauce, creating a creamy texture. This is where the magic happens!
• Finally, stir in the heavy cream until smooth. Add the cooked pasta to the sauce and toss everything together. Adjust the seasoning with salt, pepper, or a pinch of sugar as desired. The sauce should coat the pasta beautifully.
• To serve, garnish with chopped fresh basil and additional Parmesan cheese on top. Enjoy your Pink Pasta Sauce warm and fresh!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low heat to maintain creaminess.
• Freezing: This sauce freezes well! Portion it into freezer-safe containers for up to three months. Thaw in the fridge overnight before reheating.
• Pairing: For a complete meal, serve this sauce with a side salad and garlic bread. The freshness of the salad balances the richness of the sauce.
• Vegetarian option: For a vegetarian twist, replace the chicken bouillon with vegetable bouillon.
• Make it spicy: If you enjoy heat, increase the amount of red pepper flakes or add some chopped jalapeños.
• Experiment with pasta: While rigatoni is a great choice, feel free to use any pasta shape you love—penne, fettuccine, or even spaghetti!

Keyword comfort food, Creamy Tomato Sauce, easy pasta sauce, Quick Dinner Recipe

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!