Pink Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 -6 servings
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Calories
769 kcal
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Course
Side Dish, Main Course, Condiments
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Cuisine
Italian
Pink Sauce Recipe
Description
The Pink Sauce Recipe features a sauce built from olive oil, sautéed yellow onion, and garlic, which are first cooked until softened. Tomato puree and paste provide a rich base, simmered to meld flavors before heavy cream, Parmesan cheese, and fresh torn basil are added to create a velvety texture. The sauce is combined with pasta cooked al dente, using reserved pasta water to achieve the desired consistency.
This sauce’s flavor is creamy with a tomato tang, balanced by the saltiness of cheese and aromatic notes from basil. The optional red pepper flakes add a mild heat for those who want a bit more kick. It works well with many pasta shapes and can be served with extra Parmesan cheese on top.
Storage notes suggest the sauce can be prepared ahead and refrigerated in an airtight container, reheated gently before tossing with pasta. Leftovers reheat well in the microwave with a splash of milk or pasta water to restore creaminess. This flexibility allows for convenient preparation and serving.
Ingredients
- 1 pound pasta 454 grams, of choice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced, fresh
- ½ yellow onion diced
- 1 ounce can tomato puree
- ½ tablespoon tomato paste
- ¾ cup heavy whipping cream
- ½ cup Parmesan Cheese more for serving
- ½ cup basil more for garnish, fresh, torn by hands
- red pepper flakes optional, for serving
- salt for pasta water
Instructions
- Heat olive oil in a large skillet pan over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute.
- Pour in tomato puree and tomato paste. Stir well to combine. Add salt and bring to a soft boil, then lower heat to medium-low and simmer for 15 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente texture.
- Add cream, parmigiano cheese, and fresh basil to the creamy tomato sauce. Stir to combine. Let bubble for a few minutes on low heat. Turn off the heat. Take the pan off the stovetop.
- Reserve 1/4 cup of pasta water and drain the pasta. Add the cooked pasta to the skillet with the reserved pasta water. Stir until well combined.
- Serve with extra parmigiano cheese, red pepper flakes (if deserved), and a few fresh basil leaves. Mangia! (Eat!)
Notes
- The sauce can be prepared days in advance and stored in an airtight container in the refrigerator until needed.
- Reheat leftovers gently on the stove or in the microwave; adding a little milk or hot pasta water helps restore sauce consistency.
- Reserve some pasta water before draining to adjust sauce thickness when mixing with pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 769 kcal
% Daily Value*
| Calories | 769kcal | 38% |
| Carbohydrates | 106g | 35% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 292mg | 12% |
| Potassium | 1233mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 1955IU | 39% |
| Vitamin C | 24mg | 27% |
| Calcium | 249mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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