My Pink Sauce Pasta is a creamy pasta recipe featuring al dente fusilli coated in a rich, velvety sauce made with tomato passata, heavy cream, and a hint of red pepper flakes. Infused with minced garlic, fresh basil, and parmesan cheese, this pink pasta dish is a perfect combination of tangy and creamy flavors. Quick and simple, it’s ideal for busy weeknights but elegant enough for a family favorite meal. Serve it with garlic bread for the perfect balance of comfort and sophistication!
This Pink Sauce Pasta might just be the best recipe on my website—it’s the perfect balance of creamy, tangy, and slightly spicy flavors that make it irresistible. The velvety sauce clings beautifully to the al dente fusilli, creating a smooth and indulgent bite every time. It’s simple enough for busy weeknights but so satisfying it feels like a treat!
Looking for more? Try my Baked Bolognese and Pasta al Forno. Pair this with my Garlic Bread, St Louis Salad, and Roasted Baby Broccoli for a complete meal.
Jump to:
🌟 Why You'll Love this Recipe
- Velvety, Creamy Sauce: The rich combination of tomato passata, heavy cream, and parmesan cheese creates a velvety sauce with a smooth consistency that clings perfectly to al dente pasta.
- Perfect Balance of Flavors: This pink tomato cream sauce is the perfect combination of tangy, savory, and slightly spicy, with hints of garlic, basil, and a subtle kick from red pepper flakes.
- Quick and Versatile: Made in a large skillet in under 30 minutes, this easy pink sauce recipe is perfect for busy weeknights. Customize it with mozzarella cheese or fresh basil for a delicious pasta dish that suits your taste.
🥘 Ingredients
- Butter: Creates a rich, flavorful base for the creamy pink sauce, blending beautifully with olive oil to sauté the aromatics.
- Olive Oil: A drizzle of olive oil pairs with butter to sauté the red onion and garlic, forming the foundation for the creamy tomato pasta.
- Fusilli Pasta: This spiral-shaped pasta is a great option for holding onto the velvety pink tomato cream sauce, ensuring every bite is packed with flavor.
- Tomato Passata: The key to a flavorful pink sauce recipe, tomato passata adds a smooth, tangy base that pairs perfectly with heavy cream.
- Minced Red Onion: Adds natural sweetness and depth to the creamy tomato sauce, balancing the tangy notes of the tomato.
- Garlic: Fresh garlic brings bold, savory flavor to the creamy pink sauce. Sautéing it until fragrant unlocks its full potential.
- Heavy Cream: The star ingredient for achieving a velvety sauce, heavy cream adds richness and makes this creamy pink sauce luxuriously smooth.
- Milk: Whole milk lightens the sauce slightly while keeping it creamy and indulgent.
- Mozzarella Cheese (Optional): A sprinkle of mozzarella cheese can add an extra creamy texture to this pink pasta dish, making it even more indulgent.
- Chicken Bouillon Cube: Enhances the savory depth of the sauce, creating a perfect balance of flavors in this creamy tomato pasta recipe.
- Dried Basil: Brings an earthy, herby sweetness to the sauce, complementing the fresh garlic and tomato passata beautifully.
- Red Pepper Flakes: Adds a subtle kick to the creamy pink sauce, balancing the richness with just the right amount of spice.
- Salt and Black Pepper: Essential seasonings that bring out the bold, tangy, and savory flavors of this rose sauce.
- Pinch of Sugar: Balances the acidity of the tomato passata, creating a smooth, flavorful pink sauce.
- Reserved Pasta Water: A cup of pasta water helps loosen the pink pasta sauce, giving it a smooth consistency that clings perfectly to the fusilli.
- Fresh Basil (Optional): Adds a bright, herby finish to the creamy tomato sauce, enhancing the dish with a fresh and vibrant touch.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions for al dente pasta. Reserve ¼ cup of the pasta water before draining, then set the cooked pasta aside.
Sauté the Aromatics: Heat the butter and olive oil in a large skillet over medium heat. Add the minced red onion and sauté for 4–5 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Build the Sauce Base: Add the tomato passata to the skillet, followed by the dried basil, crumbled chicken bouillon cube, pinch of sugar, red pepper flakes, and salt and black pepper to taste. Stir everything together and let the sauce simmer over medium heat for 3–5 minutes to blend the flavors.
Make It Creamy: Reduce the heat to low. Stir in the heavy cream, milk, and mozzarella cheese (if using). Mix until the cheese melts and the sauce becomes smooth and creamy.
Combine the Pasta and Sauce: Add the cooked fusilli to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, stir in a splash of the reserved pasta water to adjust the consistency.
Serve: Serve the pasta immediately, garnished with fresh basil or a sprinkle of parmesan cheese, if desired. Enjoy your creamy pink sauce pasta while it's warm!
👩🏼🍳 Chef's Tips
- Don’t Overcook the Pasta: Cook the fusilli to al dente so it holds its shape and texture when tossed in the velvety sauce. A perfectly cooked pasta is key to making this dish shine.
- Use Reserved Pasta Water: Save a small cup of pasta water before draining. The starchy water is a great way to loosen the sauce if it’s too thick, helping it cling perfectly to the pasta without losing its creamy consistency.
- Simmer, Don’t Boil the Sauce: When adding the heavy cream and milk, keep the heat on low to medium. Boiling the sauce can cause it to separate, so a gentle simmer ensures a smooth, creamy texture.
📖 Substitutions & Variations
Substitute Heavy Cream: If you don’t have heavy cream, you can use half-and-half or whole milk for a lighter sauce. For a dairy-free option, try unsweetened coconut milk or cashew cream to maintain the creamy texture.
Add Protein: For a heartier dish, add cooked chicken, shrimp, or Italian sausage to the sauce. Simply cook the protein separately and toss it into the skillet when combining the pasta and sauce.
Spice It Up: If you enjoy a little extra heat, increase the red pepper flakes or add a dash of cayenne pepper. For a milder version, skip the red pepper flakes altogether and focus on the creamy tomato flavor.
🍴 Serving Suggestions
Garlic Bread: Serve this creamy pink sauce pasta alongside warm, crusty garlic bread to soak up every bit of the velvety sauce. It’s the perfect accompaniment for a comforting meal.
Simple Green Salad: Pair the pasta with a crisp green salad dressed in a light vinaigrette to balance the richness of the sauce. Add fresh basil or arugula for an extra burst of flavor.
Roasted Vegetables: Serve with a side of roasted vegetables, like asparagus, zucchini, or cherry tomatoes. Their natural sweetness complements the tangy and creamy flavors of the pasta beautifully.
💭 Recipe FAQs
Yes, you can make the sauce ahead of time! Prepare the pink sauce as instructed, then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the sauce gently over low heat, adding a splash of milk or reserved pasta water to bring it back to a smooth consistency. Cook the pasta fresh for the best texture, and toss it with the reheated sauce just before serving.
🥣 Storage & Reheating
Store leftover pink sauce pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a large skillet over low heat, adding a splash of milk or reserved pasta water to restore the creamy consistency. This dish is best enjoyed fresh but reheats beautifully for an easy next-day meal.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Pink Sauce Pasta
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Large pot
- Frying pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 lb fusilli pasta or pasta of choice
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small red onion minced
- 4 cloves garlic minced
- 1.5 cups tomato passata or puree/sauce; not tomato paste
- 1 teaspoon dried basil
- 1 chicken bouillon cube crumbled
- Pinch of sugar
- Sprinkle of red chili flakes
- Salt and pepper to taste
- ½ cup heavy cream
- ½ cup milk
- ⅓ ½ cup shredded mozzarella cheese optional
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package directions. Reserve ¼ cup of pasta water, then drain and set aside.
- Sauté aromatics: Heat butter and olive oil in a frying pan over medium heat. Add minced onion and sauté for 4–5 minutes until softened. Add minced garlic and cook for another minute, until fragrant.
- Prepare the sauce: Add tomato passata, dried basil, crumbled chicken bouillon cube, sugar, chili flakes, salt, and pepper to the frying pan. Simmer for 3–5 minutes to blend the flavors.
- Add cream and cheese: Reduce the heat to low. Stir in the heavy cream, milk, and mozzarella cheese (if using). Mix until the cheese is melted and the sauce is smooth.
- Combine pasta and sauce: Add the cooked pasta to the frying pan with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, stir in a splash of reserved pasta water to adjust the consistency.
- Serve: Serve the pasta immediately, garnished with fresh basil or grated parmesan, if desired.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Lisa
An easy go to week night meal!