Italian Pink Sauce Pasta Recipe (velvety cream sauce)
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.
Servings: 6 servings
Calories: 454kcal
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.
Nutrition
Calories: 454kcal | Carbohydrates: 70g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 535mg | Potassium: 673mg | Fiber: 6g | Sugar: 10g | Vitamin A: 715IU | Vitamin C: 15mg | Calcium: 170mg | Iron: 3mg
