Pink Sauce Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
493 kcal
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Course
Main Course
Pink Sauce Pasta
Description
Pink Sauce Pasta combines a base of tomato sauce, half and half, chicken broth, and seasonings into a rich, creamy sauce. Melting butter with garlic and tomato paste provides an aromatic foundation, while the gradual addition of Parmesan and mozzarella cheese thickens the sauce gently without separating the dairy. Cooking the penne pasta to al dente and mixing it with the sauce creates a firm yet tender bite that is evenly coated with a smooth, pink-hued cream sauce featuring balanced notes of savory, sweet, and mild heat.
The honey and hot sauce add subtle background flavors without overpowering the dish, while the chicken bouillon cube and broth deepen the savory profile. The recipe allows for adjustments to sauce thickness with reserved pasta water, which also facilitates reheating by restoring the sauce’s original consistency.
This pasta works well served as a main dish alongside green salads or steamed vegetables as sides. The cheese melting from freshly grated blocks is emphasized for optimal texture, and the sauce’s creamy nature makes it satisfying for those who enjoy rich pasta preparations.
Storage instructions indicate the pasta keeps well refrigerated for three days or frozen up to three months; reheating is best done on the stove with small additions of reserved pasta water to loosen the sauce. Optional additions like diced tomatoes, mushrooms, basil, or spinach can customize the dish further.
Ingredients
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 8 oz. tomato sauce
- 1 cup half and half (half milk/half cream)
- ¼ cup chicken broth
- 1 chicken bouillon cube
- 1 teaspoon honey
- 1 teaspoon hot sauce
- ½ cup Parmesan Cheese grated
- ½ cup mozzarella cheese shredded
- ½ lb. penne pasta ziti/rigatoni also work well
- ½ cup water reserved pasta water
Seasonings
- 1 teaspoon onion powder
- ½ teaspoon oregano dried
- ½ teaspoon mustard powder
- Pinch red pepper flakes
Instructions
- Combine the tomato sauce, half and half, chicken broth, chicken bouillon, honey, hot sauce, and seasonings and set aside. Measure out additional ingredients before beginning.
- Begin boiling salted pasta water for the pasta. Once a boil is reached, cook to al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked and reserve ½ cup pasta water. Meanwhile, prepare the sauce.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.
- Add the combined tomato sauce mixture in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer. Let it simmer gently, uncovered, while the pasta cooks.
- Gradually sprinkle in the Parmesan and mozzarella cheese over low heat until combined.
- Add the drained pasta and stir to combine. Add a splash of pasta water if you prefer to thin out the sauce slightly. Excess pasta water can be helpful for reheating leftovers as well (see notes).
- Serve with garlic bread with cheese!
Notes
- Grate cheese fresh from blocks to ensure better melting and prevent grainy texture.
- Add cheese over low heat and avoid overly hot sauce to keep dairy from separating.
- Use reserved pasta water to adjust sauce consistency both before serving and when reheating.
- Honey, hot sauce, and mustard powder contribute subtle background flavors without dominating the dish.
- Store leftovers in airtight containers; refrigerate up to 3 days or freeze for up to 3 months.
- Reheat gently on the stove with pasta water to restore cream sauce texture and loosen noodles.
- Tomato paste tubes offer an easy, zero waste way to measure small amounts and store leftover paste.
- Optional ingredients such as mushrooms, diced tomatoes, basil, or spinach can be added to customize this pasta sauce.
- Baked meatballs complement this recipe well as a side dish or protein addition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 66mg | 22% |
| Sodium | 829mg | 35% |
| Potassium | 516mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 8mg | 9% |
| Calcium | 283mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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