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Delicious Pink Sauce Pasta garnished with herbs in a white bowl

Pink Sauce Pasta

A harmonious blend of juicy diced tomatoes and creamy base, this Pink Sauce Pasta delivers a velvety, rose-tinted sauce in under 30 minutes, perfect for weeknight dinners or intimate gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Essentials
  • 12-16 ounces pasta (penne, rigatoni, fusilli, or spaghetti) Choose a shape that holds sauce — ridged pastas catch creamy flecks best.
  • 2 cups diced tomatoes (canned or fresh) San Marzano-style canned tomatoes for sweetness or fresh for brightness.
  • 1 cup heavy cream (or half-and-half) Heavy cream yields the silkiest mouthfeel; half-and-half is a lighter choice.
  • 1/2 cup grated Parmesan cheese Use real Parmigiano-Reggiano for the best flavor.
  • 1 cup shredded mozzarella cheese Whole-milk mozzarella melts beautifully.
  • 3 cloves garlic, minced Fresh garlic adds a significant aroma.
  • 1 teaspoon Italian seasoning A blend of dried oregano, basil, and thyme.
  • to taste salt and freshly ground black pepper For seasoning.
  • 1-2 tablespoons extra-virgin olive oil For sautéing and drizzling.
Optional Add-ons
  • to taste fresh basil leaves For garnish.
  • to taste red pepper flakes For added warmth.
  • to taste lemon zest To brighten the sauce.
  • 1-2 cups baby spinach or arugula To be stirred in at the end.
  • 1 cup sautéed mushrooms or roasted cherry tomatoes For added flavor.
  • 1/4 cup toasted pine nuts or chopped toasted almonds For textural contrast.
  • 1-2 cups grilled chicken, shrimp, or lemon-roasted vegetables To make the dish heartier.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 10 minutes. Reserve 1/2 cup pasta cooking water before draining.
  2. In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Sauté minced garlic for 30-45 seconds until fragrant.
  3. Add diced tomatoes and cook for 4-5 minutes until softened and juices released.
  4. Stir in heavy cream and gently simmer for 1-2 minutes.
  5. Reduce heat to low, add Parmesan and mozzarella, stirring until smooth. Adjust thickness with reserved pasta water as needed.
  6. Season with Italian seasoning, salt, and pepper. Add any optional spices or zest if desired.
  7. Toss the drained pasta with the sauce, adding reserved pasta water to achieve desired consistency.
  8. Plate hot, garnished with olive oil, torn basil leaves, and additional Parmesan if desired.

Notes

Reserve pasta water for emulsifying. Ensure cream does not boil aggressively to avoid separation.