Name: Italian Pink Sauce Pasta Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 16 ounces penne pasta (or any short-cut pasta like 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); Extra Parmigiano-Reggiano for serving

Jump to Recipe· 3.8 from 6 reviews

If you’re craving a pasta dish that feels like a warm hug on a plate, look no further than this Italian Pink Sauce Pasta Recipe. This dish is a silky blend of tangy tomato goodness and luxuriously rich cream, creating a pink-hued sauce that’s both vibrant and comforting. With every bite, tender pasta noodles soak up the velvety sauce, transforming a simple meal into an unforgettable experience that’s perfect for any night of the week. Trust me, once you try this Italian Pink Sauce Pasta Recipe, it will swiftly become one of your go-to favorites.

Ingredients You’ll Need

A blue pot with a white inside holds a thin layer of chunky red sauce spread unevenly around the bottom and sides. The sauce has a textured mix of small pieces, showing hints of oil that give a shiny, slightly orange tint in parts. A bright green silicone spatula lies inside the pot, resting diagonally with bits of sauce on it. The pot is placed on a wooden surface with a black and white textured cloth in the background. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity: every ingredient plays a starring role to build that perfect balance of flavor, texture, and color. From the robust crushed tomatoes to the creamy touch of heavy cream, each component is essential to crafting the signature pink sauce that makes this pasta so irresistible.

16 ounces penne pasta: Short-cut pasta like penne holds the sauce beautifully, making each bite satisfying and flavorful.
1 tablespoon extra-virgin olive oil: Adds a fruity, fragrant base for sautéing the aromatics.
½ cup diced onion: Provides a subtle sweetness that enhances the sauce’s depth.
2 teaspoons finely minced garlic: Offers a delightful punch of bold, savory notes.
½ teaspoon kosher salt: Brings out the natural flavors of all the ingredients.
2 tablespoons tomato paste: Concentrates that rich tomato flavor and helps thicken the sauce.
28 ounces canned crushed tomatoes: The heart of the sauce, delivering fresh, vibrant tomato taste.
¼ teaspoon dried basil: Adds a classic herbaceous touch reminiscent of traditional Italian cooking.
¼ teaspoon dried oregano: Complements the basil with warm, earthy undertones.
1.5 ounces finely grated Parmigiano-Reggiano cheese: Imparts a nutty, salty complexity to the sauce.
½ cup heavy cooking cream (35% fat): Ensures the sauce is irresistibly creamy and velvety smooth.
Optional – Extra Parmigiano-Reggiano: Perfect for sprinkling on top for that extra cheesy finish.

How to Make Italian Pink Sauce Pasta Recipe

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a rolling boil. Add your pasta of choice, penne is ideal, and cook according to the package directions until al dente—tender but still with a slight bite. Drain carefully, then return the pasta to the pot and set aside while you prepare the sauce. This sets the stage perfectly for absorbing that luscious pink sauce later on.

Step 2: Sauté Onions and Garlic

Heat the extra-virgin olive oil in a large skillet over medium heat. Toss in the diced onions, finely minced garlic, and kosher salt to season. Let the mixture sauté gently for about five minutes, stirring occasionally until the onions become translucent and fragrant. This step unlocks those foundational aromas that make the pink sauce so inviting.

Step 3: Add Tomato Paste

Next, stir in the tomato paste and let it cook for about 30 seconds. This might seem quick, but it’s enough time for the paste to caramelize slightly, deepening its flavor and sweetening those natural tomato notes that absolutely shine in the sauce.

Step 4: Incorporate Crushed Tomatoes and Herbs

Pour in the canned crushed tomatoes, then sprinkle in dried basil and oregano. Stir everything together and bring the sauce to a gentle boil. Once boiling, reduce the heat to low and let it simmer with the lid slightly ajar for about 10 minutes. This slow simmer thickens the sauce beautifully and allows the herbs to infuse the tomatoes with just the right amount of warmth and flavor.

Step 5: Finish with Cheese and Cream

Remove the skillet from heat and stir in the grated Parmigiano-Reggiano cheese, letting it melt slowly into the sauce. Then, slowly pour in the heavy cream while stirring continuously to create that silky, velvety texture. The sauce will transform into a gorgeous pink color, rich and luscious, ready to coat every twist and corner of your pasta.

Step 6: Combine Sauce and Pasta

To bring it all together, ladle two to three spoons of the pink sauce into the pot with the cooked pasta. Gently toss until every noodle is lovingly embraced by the sauce. Serve immediately with extra Parmigiano-Reggiano cheese on the side for sprinkling and perhaps a fresh green salad to brighten the plate.

How to Serve Italian Pink Sauce Pasta Recipe

A white bowl filled with penne pasta covered in thick, smooth, orange-red sauce, topped with a sprinkling of grated cheese and red pepper flakes. A silver fork rests inside the bowl on the right side, partially under the pasta. In the background, there is a blue pan filled with more of the same sauce with a wooden spoon resting in it. The scene sits on a dark wooden surface with a black and white cloth nearby, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can elevate this dish to restaurant quality at home. Freshly grated Parmigiano-Reggiano adds a pleasing salty bite and a lovely texture contrast. For a pop of color and bite, consider scattering torn fresh basil leaves or a sprinkle of red pepper flakes to add gentle heat and visual appeal.

Side Dishes

A crisp spinach and arugula salad dressed lightly with lemon vinaigrette complements the creamy pasta basket beautifully, balancing its richness with fresh, peppery notes. Garlic bread or warm focaccia make perfect companions, offering a satisfying crunch and plenty of bread to mop up that decadent sauce.

Creative Ways to Present

For a dinner party or special occasion, serve the pasta in individual shallow bowls topped elegantly with a little extra cheese and a sprig of fresh herbs. Alternatively, for a more casual vibe, pile it high on a rustic wooden platter with accompanying sides around it—encouraging everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Italian Pink Sauce Pasta in an airtight container in the refrigerator for up to three days. The sauce’s creamy nature means it holds its texture well, keeping the pasta moist and flavorful even after chilling.

Freezing

You can freeze leftovers by placing the pasta and sauce in a freezer-safe container. Freeze in portions for easy thawing, and it will keep for up to two months. Just note that cream-based sauces can sometimes separate slightly after freezing, but a gentle stir when reheated usually restores the silky texture.

Reheating

Reheat gently on the stove over low heat, stirring occasionally and adding a splash of cream or milk if needed to revive the sauce’s creaminess. Avoid microwaving at high power, which can cause the sauce to separate. Taking your time with reheating preserves that luscious, velvety character you love in the Italian Pink Sauce Pasta Recipe.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While penne is ideal for holding the sauce, you can experiment with rigatoni, fusilli, or even farfalle—any short pasta that catches sauce will work beautifully with this recipe.

Is there a lighter alternative to heavy cream?

You can substitute half-and-half or whole milk for a lighter version, though the sauce won’t be quite as rich or velvety. Adding a touch of flour or cornstarch can help maintain thickness if you choose a lighter dairy option.

Can this recipe be made dairy-free?

Yes, replace the Parmigiano-Reggiano with a plant-based cheese substitute and swap heavy cream for full-fat coconut milk or cashew cream. The flavor profile will shift slightly but remain deliciously creamy and satisfying.

How long does it take to prepare this Italian Pink Sauce Pasta Recipe?

This recipe comes together in just about 25 minutes—15 minutes prep time and 10 minutes cook time—making it a fantastic quick meal for busy weeknights or relaxed weekends.

Can leftovers be reheated without losing flavor or texture?

Definitely! Just reheat slowly on the stove with a bit of extra cream or milk to keep the sauce smooth. This method preserves both flavor and texture remarkably well.

Final Thoughts

You truly cannot go wrong with the Italian Pink Sauce Pasta Recipe. It’s a perfect marriage of creamy and tangy that feels indulgent yet approachable—a dish that turns an everyday dinner into a cozy celebration. I encourage you to try it soon, share it with loved ones, and enjoy every luscious bite together.