Italian Pink Sauce is a luscious iteration of a classic marinara. This beautiful pink sauce is the softer, cozier version that marries velvety, rich cream with bright tomatoes. Each perfectly cooked noodle blanketed in sauce will turn an ordinary Tuesday dinner into an evening when time seems to slow down.
If I had to choose between an authentic Italian marinara sauce and this rose-tinted sauce, I would prefer the latter without hesitation. I love the rich taste of this silky sauce that has the right amount of acidity that juicy tomatoes provide.
I do enjoy a marinara with Italian sausage, or rigatoni with meat sauce, but when I have this creamy sauce with penne or, even better, tortellini or ravioli, I don't miss meat at all. Even the meat lovers, i.e., my son, doesn't miss it; this speaks volumes! Try my lasagna Florentine (with ricotta and spinach), if you're looking for other vegetarian options.
This sauce has a way of making time stand still. So be prepared to wind down, enjoy, and linger at the table, savoring each bite a little longer.
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Gather your Ingredients
Here's what you'll need:
Cooks Notes
- Heavy cooking cream is formulated to handle high heat, acidic ingredients, and alcohol; it remains stable without curdling or splitting.
- Good quality pasta is die-cut and has a rough texture on the surface. I look for brands made in Italy. My favorite brand is Delverde.
- Likewise, good quality tomatoes make a big difference in any dish, and I love the canned tomatoes from Mutti.
Find the detailed recipe below.
Substitutions & Variations
- You could substitute with a lower-fat cooking cream, but the sauce will be less thick and rich. I'd stick with the higher-fat cream because it makes a difference in this recipe.
- Substitute with Pecorino Romano cheese. But note that the flavor profile will be more pungent (not a bad thing, just different). A combination of both cheeses would be delicious too.
- I love stuffed pasta with this sauce. My favorite is cheese tortellini, and a close second is ricotta and spinach stuffed ravioli.
How to Make Italian Pink Sauce
Step-by-Step Instructions
Italian pink cream sauce is the fusion of a great marinara and cream.
Cook pasta:
Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain, return to the same pot, and set aside.
Cook onions and garlic:
To a large skillet (3 quarts/ approximately 3 liters), over medium heat, add the olive oil, onions, garlic, and salt. Sauté 5 minutes or until the onions are translucent.
Add tomato paste:
Add the tomato paste and sauté for 30 seconds.
Add crushed tomatoes and spices:
Add the crushed tomatoes, basil and oregano, stir and bring to a boil. Then lower the heat and simmer for 10 minutes with the lid slightly ajar.
Add remaining ingredients:
Remove from the heat, add the grated cheese and slowly pour in the cream and stir to combine.
Serve:
Add 2-3 ladles of sauce to the reserved pasta, and stir to coat. Divide into bowls, adding more sauce to your liking. Serve with extra Parmigiano-Reggiano and a spinach and arugula salad.
Helpful Hints
- Good quality pasta, most often made in Italy, is die-cut and has a rough texture. This texture is ideal because it helps the sauce better adhere to the noodles.
- I like my pasta a little firm to the bite (al dente), so I test it as it's cooking to ensure this. So, no matter the brand you choose, don't take the package cooking instructions at face value; test as you go to get the doneness you prefer.
Storage
- Store leftovers in an airtight container for up to 3 days. It does not freeze well.
Make Ahead
- It can be made ahead of time, though it is best eaten right away. The longer the pasta sits in the sauce, the more sauce it absorbs, making it less saucy.
Reheating
- Reheat the pasta in the microwave for a few minutes or on the stovetop, adding a few spoonfuls of water as needed to loosen the sauce.
Recipe FAQs
It's the fusion of a marinara and cream.
Vodka sauce and pink sauce are similar. Both have a creamy tomato base, but vodka sauce includes vodka, while pink sauce is simply a blend of marinara sauce and cream without alcohol.
Where I live, in French-speaking Québec, we call it rosée sauce (rosée meaning pink). Others refer to it as rose sauce, rosé sauce, blush sauce, or, in Italian, 'sugo rosa'.
📝 Recipe Card
Italian Pink Sauce Pasta Recipe (velvety cream sauce)
Equipment
- large pot
- large skillet, 3 quarts or approximately 3 liters
- measuring cups and spoons
Ingredients
- 16 ounces penne , or any short-cut pasta-I used penne zita rigate
- 1 tablespoon extra-virgin olive oil
- ½ cup (diced) onion
- 2 teaspoons (finely minced) garlic
- ½ teaspoon kosher salt
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1.5 ounces (finely grated) Parmigiano-Reggiano cheese
- ½ cup heavy cooking cream, 35% fat
Optional
- serve with extra Parmigiano-Reggiano
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain, return to the same pot, and set aside.16 ounces penne
- Cook onions and garlic: To a large skillet (3 quarts/ approximately 3 liters), over medium heat, add the olive oil, onions, garlic, and salt. Sauté 5 minutes or until the onions are translucent.1 tablespoon extra-virgin olive oil, ½ cup (diced) onion, 2 teaspoons (finely minced) garlic, ½ teaspoon kosher salt
- Add tomato paste: Add the tomato paste and sauté for 30 seconds.2 tablespoons tomato paste
- Add crushed tomatoes and spices: Add the crushed tomatoes, basil and oregano, stir and bring to a boil. Then lower the heat and simmer for 10 minutes with the lid slightly ajar.28 ounces canned crushed tomatoes, ¼ teaspoon dried basil, ¼ teaspoon dried oregano
- Add remaining ingredients: Remove from the heat, add the grated cheese and slowly pour in the cream and stir to combine.1.5 ounces (finely grated) Parmigiano-Reggiano cheese, ½ cup heavy cooking cream
- Serve: Add 2-3 ladles of sauce to the reserved pasta, and stir to coat. Divide into bowls, adding more sauce to your liking. Serve with extra Parmigiano-Reggiano and a spinach and arugula salad.
Notes
- Good quality pasta, most often made in Italy, is die-cut and has a rough texture. This texture is ideal because it helps the sauce better adhere to the noodles.
- I like my pasta a little firm to the bite (al dente), so I test it as it's cooking to ensure this. So, no matter the brand you choose, don't take the package cooking instructions at face value; test as you go to get the doneness you prefer.
Frank says
The texture of this sauce is what makes it so good… and you can make it more spicy if you want !
Donna Poirier says
Glad you liked it. I like spicy too 🙂
Andrea says
This is the kind of rose sauce I like. It’s smooth and the cream to tomato ratio is perfect in my opinion. This is a keeper.
Donna Poirier says
That’s great 😃