This pasta with pink sauce is the perfect balance between tomato sauce and creamy sauce. It’s one of those comforting dishes that feels a little special, yet comes together incredibly fast with just a handful of simple ingredients.
With a short cooking time and very little prep, this recipe is great for busy days when you want something warm and satisfying without spending too long in the kitchen.
Pink sauce is exactly what it sounds like — a blend of tomato sauce and cream that creates a smooth, rosy colored pasta sauce. The result is a flavor that’s slightly tangy from the tomatoes while still rich and creamy from the added cream.
One of the reasons people love pink sauce so much is that it isn’t overly heavy. It has the creaminess of a white sauce but still keeps the bright flavor of tomatoes, making it lighter and more balanced.
In many Middle Eastern restaurants, pasta with pink sauce is a very popular dish. It’s simple, comforting, and incredibly flavorful, which makes it a go to choice for many pasta lovers.
Another great thing about this recipe is how flexible it is. While ravioli works beautifully with the sauce, you can easily use other types of pasta like spaghetti, linguine, elbow macaroni, or whatever you happen to have in your pantry.
Once the pasta is coated in that silky pink sauce, it pairs nicely with a variety of sides. A simple fresh salad keeps the meal light and balanced. If you want something more comforting, dinner rolls or warm garlic bread are perfect for soaking up every bit of the sauce.
You can also turn this dish into a heartier meal by adding protein. Cooked shrimp or sliced chicken mix wonderfully with the creamy tomato sauce. Some people even serve pink pasta as a side dish alongside steak, breaded chicken, or veal. However you serve it, this quick and creamy pasta is always a delicious choice.
Creamy Pink Sauce Pasta
Pasta with pink sauce is one of our go-to dishes for a quick, comforting meal. It’s made with a simple mix of tomato and cream sauces, giving it a beautiful pink color and a flavor that’s both tangy and smooth. With just a few ingredients and a short cooking time, it’s perfect for busy weeknights or lazy weekends.
Ingredients
- 300 g pasta of choice, I used penne
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 small red onion, minced
- 4 garlic cloves, minced
- 1.5 cups tomato passata (or puree or sauce-not tomato paste)
- 1 teaspoon dried basil
- 1 chicken bouillon cube, crumbled
- pinch sugar
- sprinkle of red chili flakes
- salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/3-1/2 cup shredded mozzarella cheese
Instructions
- Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.
- Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
- Add the tomato passata, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.
- Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!
Notes
- You can add shrimp or chicken, or serve this on the side of steak. But plain like this is just delicious!
Please leave a star rating and comment to let us know how you liked this recipe!Source
Skip to Recipe