Pink Sauce Pasta
This creamy pink sauce pasta combines tangy tomato passata with rich cream, aromatic garlic, and a hint of spice, creating a luscious, flavorful dish. Perfect for weeknight dinners, it’s quick to prepare and customizable with your favorite pasta and optional mozzarella cheese.
Servings 6 Servings
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.