Description
Italian Pink Sauce Pasta is a luscious and velvety cream sauce that combines rich cream and bright tomatoes to create a cozy, luxurious twist on classic marinara. This recipe coats perfectly cooked penne pasta with a smooth pink sauce enriched with Parmigiano-Reggiano cheese, making it ideal for transforming an ordinary dinner into a comforting Italian-inspired meal.
Ingredients
Pasta
- 16 ounces penne pasta (or any short-cut pasta like penne zita rigate)
Sauce
- 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
- Extra Parmigiano-Reggiano for serving
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add the penne pasta and cook according to the package directions until al dente. Drain the pasta, return it to the pot, and set aside.
- Cook onions and garlic: Heat a large skillet (around 3 quarts) over medium heat. Add the olive oil, diced onions, minced garlic, and kosher salt. Sauté gently for about 5 minutes or until the onions become translucent and soft.
- Add tomato paste: Stir in the tomato paste and cook for 30 seconds to deepen its flavor and blend it into the aromatics.
- Add crushed tomatoes and spices: Pour in the crushed tomatoes, then sprinkle in the dried basil and dried oregano. Stir everything together thoroughly. Bring the sauce to a boil, then reduce the heat to low. Let it simmer gently with the lid slightly ajar for 10 minutes, allowing the flavors to meld and the sauce to thicken.
- Add remaining ingredients: Remove the skillet from heat. Stir in the finely grated Parmigiano-Reggiano cheese. Slowly pour in the heavy cooking cream, stirring gently to combine the sauce into a smooth, velvety consistency.
- Serve: Spoon 2 to 3 ladles of the pink sauce onto the reserved pasta and toss to coat every piece evenly. Divide the pasta into bowls and drizzle with additional sauce to your liking. Garnish with extra Parmigiano-Reggiano cheese and accompany with a fresh spinach and arugula salad for a complete meal.
Notes
- For best results, use high-quality Parmigiano-Reggiano for authentic flavor and creaminess.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Adjust the seasoning with extra salt or pepper to taste after combining the cream and cheese.
- This sauce pairs well with any short-cut pasta like penne, rigatoni, or farfalle.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian, Canadian, American
