Pink Sauce Pasta
User Reviews
5
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Prep Time
15 mins
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Simmer
30 mins
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Total Time
45 mins
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Servings
5
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Calories
739 kcal
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Course
Main Course
Pink Sauce Pasta
Description
Pink Sauce Pasta is made by sautéing shallots, garlic, and dried herbs in butter and olive oil, forming a fragrant base. Deglazing with dry white wine is optional but adds depth. Crushed whole peeled tomatoes simmer slowly to develop a balanced tomato flavor. After blending the sauce for smoothness, heavy cream and freshly grated Parmesan cheese are stirred in, which creates a silky, rich sauce coating the rigatoni pasta.
The finished dish combines the acidity of tomatoes with the creaminess of dairy for a comforting texture and balanced taste. Fresh basil sprinkled on top boosts the aromatic profile. This pasta pairs well with added proteins like chicken or shrimp if desired. The sauce can be prepared ahead and reheated gently, making it practical for meal preparation.
The recipe recommends using good quality Parmesan and avoiding pre-shredded cheese to ensure better melting and flavor. The pasta water can be reserved to adjust sauce consistency. Using bite-size pasta shapes like rigatoni helps hold the sauce well.
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoon butter
- 6 garlic minced, cloves
- 1 shallot , finely diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper or more to taste, freshly ground
- 2 teaspoons oregano dried
- 2 teaspoon basil dried
- 1/4 teaspoon red chili flakes
- 1/4 cup white wine 58g), optional, dry
- 28 ounce can whole peeled tomatoes , San Marzano brand
- 1 pound rigatoni pasta
- 1 1/4 cup heavy cream (300g)
- 1 cup Parmesan Cheese 100g, freshly grated
- 1 cup basil 24), chopped, for serving, fresh leaves
Instructions
- Sauté shallot: Heat a large skillet over medium heat. Add butter and oil then once butter has melted, add shallot then cook for 3-4 minutes, stirring often. Add garlic and dry spices then cook for 1 minute.
- Optional wine deglaze: Add white wine to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes.
- Crush Tomatoes: Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes.
- Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse).
- Blend Sauce: Use a blender or hand immersion blender to purée the sauce until smooth. Return to pot over low heat.
- Finish: Add heavy cream until combined. Add parmesan cheese then stir until melted and smooth. Taste and add additional seasonings if needed. Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce.
- Serve garnished with fresh basil and extra parmesan cheese.
Notes
- The recipe yields about 7–8 cups of sauce; a serving is roughly 1.5 cups.
- Use fresh, high-quality Parmesan cheese for best melting and flavor.
- You can substitute rigatoni with other short pasta such as penne, fusilli, or shells.
- Adding cooked proteins like chicken, shrimp, or tofu is optional to enhance the dish.
- The pink sauce can be made ahead and refrigerated for up to 5 days.
- For freezing, prepare the sauce up to before adding cream, cheese, and pasta; freeze for up to 2 months and rewarm gently after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 82g | 27% |
| Protein | 21g | 42% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 1112mg | 46% |
| Potassium | 684mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 18mg | 20% |
| Calcium | 328mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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