Pink Sauce Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
595 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pink Sauce Pasta
Description
This Pink Sauce Pasta recipe starts by sautéing onion and garlic in olive oil and butter, then adding tomato paste, salt, thyme, and pepper. White wine (or chicken broth) is added and reduced before incorporating whole peeled tomatoes, which are broken up during cooking. Heavy cream is drizzled in and the entire sauce is pureed until smooth, giving it a characteristic pink color and creamy consistency.
The sauce is simmered to meld flavors while the rigatoni pasta is prepared separately. Parmesan cheese and basil are incorporated into the finished dish to provide savory umami and herbal notes. The use of an immersion blender ensures a smooth sauce that clings well to the pasta.
This dish suits comforting dinners where a creamy tomato pasta is desired, with the acidity of the tomatoes balanced by the rich cream and butter. Additional Parmesan and basil garnish brighten the final plating.
Since canned tomatoes vary in acidity, taste testing during simmering is advised; a pinch of sugar can be added if the sauce tastes too acidic. Store leftovers in the refrigerator for up to 5 days. When reheating pasta, adding reserved pasta water helps preserve the sauce’s creamy texture.
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons butter salted or unsalted
- 1 yellow onion diced (about 1 cup, medium
- 1 Tablespoon garlic minced
- 2 Tablespoons tomato paste
- 1 teaspoon table salt
- ½ teaspoon thyme dried
- ¼ teaspoon black pepper ground
- ⅓ cup dry white wine or chicken broth
- 28 oz whole peeled tomatoes
- 1 ¼ cups heavy cream
- 16 oz rigatoni pasta uncooked
- ⅓ cup Parmesan Cheese + more for serving, grated
- ¼ cup basil or 1 ½ teaspoons dried basil, freshly sliced
- Parmesan Cheese optional, additional, for topping
- basil optional, additional, for topping
Instructions
- In a large saucepan or pot over medium heat, heat oil and butter until the butter has melted.
- Add onion and saute, stirring frequently, until softened (about 3-5 minutes).
- Add garlic and stir, cooking until fragrant (about 30 seconds).
- Add tomato paste, salt, thyme, and pepper and stir well.
- Slowly pour in wine (or broth), scraping the bottom of the pan with a spatula to loosen any browned bits. Cook until liquid is reduced by about half.
- Add whole tomatoes, breaking up the tomatoes with your spatula as you cook.
- Slowly drizzle in cream, stirring until well combined.
- Use an immersion blender to puree the sauce until smooth. If you don’t have an immersion blender, you can transfer sauce to a blender and puree in batches, then return to the pot.
- Reduce heat and simmer sauce for 15 minutes, stirring occasionally. After about 15 minutes, begin to prepare pasta (this will give you about 30 minutes of simmering total, which is ideal for this dish).
- Prepare pasta. Cook pasta in well-salted water according to package instructions. Before draining the pasta, reserve 1 cup of pasta water (you likely will not need all of it, just save extra in case, it's also nice to store and add a splash if reheating leftovers the next day).
- Add drained pasta, cheese, and basil along with ¼ cup of the reserved pasta water. Stir well and cook over low heat until the cheese is melted and the sauce has thickened and coats the noodles. If needed, add more pasta water, a splash at a time.
- Serve immediately, garnished with additional grated parmesan cheese and torn fresh basil leaves, if desired.
Notes
- Canned tomatoes may differ in acidity; add a pinch of sugar if the sauce tastes too sharp.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- When reheating the pasta, use some reserved pasta water to maintain sauce creaminess and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 595kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 766mg | 32% |
| Potassium | 576mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1187IU | 24% |
| Vitamin C | 16mg | 18% |
| Calcium | 154mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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