Pink Sauce Pasta Recipe

There are some dishes that just instantly become a hit in your household, and for us, this Pink Sauce Pasta recipe is definitely one of them. Inspired by the legendary pasta served at Mama D’s in Newport, California, this dish captures that same comforting, creamy, and flavor-packed experience right in your own kitchen. From the moment the aroma of sautéed garlic and shallots fills the air to the first satisfying twirl of rigatoni coated in that luscious pink sauce, this pasta is a guaranteed crowd-pleaser. Even my pickiest eater, who usually shies away from anything beyond plain buttered noodles, devoured a generous bowl and asked for seconds! The magic lies in the perfect balance of rich tomato flavor, creamy indulgence, and aromatic spices, all coming together in a vibrant pink hue that’s as appealing to the eye as it is to the palate. If you’re looking for a pasta dish that’s both easy enough for a weeknight meal and impressive enough for a weekend gathering, look no further. This Pink Sauce Pasta is about to become your new go-to recipe, bringing smiles and satisfied sighs to your dinner table every time.

Ingredients

The beauty of this Pink Sauce Pasta lies in its simplicity and the harmonious blend of fresh, high-quality ingredients. Each component plays a crucial role in building the depth of flavor and achieving that perfect creamy texture. Let’s break down each ingredient and explore why it’s essential for creating this culinary masterpiece:

• 1 Tablespoon Olive Oil: Olive oil forms the foundation of our sauce, providing a healthy fat base for sautéing the aromatics. Its subtle fruity notes enhance the overall flavor profile without overpowering the other ingredients. Opt for a good quality extra virgin olive oil for the best taste and nutritional benefits. You can also use regular olive oil, but extra virgin will impart a richer, more nuanced flavor.
• 2 Tablespoons Butter: Butter adds richness, creaminess, and a luxurious mouthfeel to the sauce. It works in tandem with the olive oil to create a flavorful base for sautéing the shallots and garlic. Unsalted butter is recommended to control the overall saltiness of the dish, allowing you to season precisely to your taste. The butter also contributes to a beautiful sheen and velvety texture in the final sauce.
• 6 Garlic Cloves, Minced: Garlic is a powerhouse of flavor, and in this recipe, it’s used generously to infuse the sauce with its pungent and aromatic essence. Mincing the garlic ensures that its flavor is released evenly throughout the sauce. Fresh garlic cloves are crucial for the best flavor; avoid using pre-minced garlic, which can lack the same intensity and freshness. The garlic, when sautéed in butter and olive oil, becomes sweet and mellow, creating a foundational layer of flavor.
• 1 Shallot, Finely Diced: Shallots are milder and sweeter than onions, offering a delicate oniony flavor that complements the garlic and tomatoes beautifully. Finely dicing the shallot allows it to cook down evenly and melt into the sauce, adding a subtle sweetness and depth. If you can’t find shallots, you can substitute with a small yellow onion, finely diced, but shallots are preferred for their more refined flavor.
• 1 Teaspoon Salt: Salt is the essential seasoning that enhances all the flavors in the dish. It balances the sweetness of the tomatoes and shallots, brings out the savory notes of the garlic and spices, and ties everything together. Start with 1 teaspoon and adjust to taste as you go. Kosher salt or sea salt is recommended for its pure flavor and even seasoning.
• 1/4 Teaspoon Freshly Ground Black Pepper, or more to taste: Black pepper adds a subtle warmth and spice to the sauce, complementing the other seasonings and enhancing the overall flavor complexity. Freshly ground black pepper is always preferred as it has a brighter, more aromatic flavor than pre-ground pepper. Adjust the amount to your preference – some may prefer a more peppery kick, while others might prefer a milder touch.
• 2 Teaspoons Dried Oregano: Dried oregano imparts a classic Italian herb flavor to the sauce, adding a touch of earthy and slightly peppery notes. Oregano is a staple in tomato-based sauces and perfectly complements the other Italian-inspired flavors in this dish. Ensure your dried oregano is relatively fresh for the best flavor; dried herbs lose their potency over time.
• 2 Teaspoons Dried Basil: Dried basil, another quintessential Italian herb, contributes a sweet, slightly peppery, and aromatic flavor to the sauce. It works in harmony with the oregano to create that familiar and comforting Italian herb blend. Like oregano, make sure your dried basil is relatively fresh for optimal flavor.
• 1/4 Teaspoon Red Chili Flakes: Red chili flakes add a subtle hint of heat and a touch of complexity to the sauce. They don’t make the dish spicy, but rather provide a gentle warmth that enhances the other flavors and prevents the sauce from being overly sweet or one-dimensional. You can adjust the amount to your spice preference; for a spicier sauce, add a bit more, or omit them entirely if you prefer no heat.
• 1/4 Cup Dry White Wine (Optional): White wine adds depth and acidity to the sauce, helping to deglaze the pan and scrape up any flavorful browned bits. It also brightens the overall flavor profile and adds a touch of sophistication. A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works well. If you prefer not to use wine, you can substitute with chicken broth or vegetable broth for moisture and flavor.
• 28 Ounce Can Whole Peeled Tomatoes, San Marzano Brand: San Marzano tomatoes are the gold standard for Italian tomato sauces. They are known for their sweetness, low acidity, and meaty texture, which results in a rich and flavorful sauce. Whole peeled tomatoes are preferred because you can crush them yourself, controlling the texture of the sauce. Using a high-quality brand like San Marzano truly makes a difference in the final taste of the pasta. If you can’t find San Marzano, look for other high-quality whole peeled tomatoes.
• 1 Pound Rigatoni: Rigatoni is a tube-shaped pasta with ridges, perfect for capturing and holding onto creamy sauces like this pink sauce. Its sturdy texture also holds up well to the rich sauce. You can substitute with other pasta shapes like penne, shells, or even fettuccine, but rigatoni is highly recommended for its shape and texture in this particular dish.
• 1 1/4 Cups Heavy Cream: Heavy cream is the key to achieving that signature creamy texture in pink sauce. It adds richness, smoothness, and a luxurious mouthfeel to the sauce, transforming the tomato base into a velvety delight. Heavy cream is essential for the authentic pink sauce experience; using milk or half-and-half will result in a thinner sauce that lacks the same richness and body.
• 1 Cup Freshly Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and savory flavor to the sauce, further enhancing its depth and complexity. Freshly grated parmesan is crucial for the best flavor and melting quality. Pre-grated parmesan often contains cellulose and doesn’t melt as smoothly, nor does it have the same fresh, robust flavor. Parmesan cheese also contributes to the creamy texture of the sauce as it melts and emulsifies.
• 1 Cup Fresh Basil Leaves, Chopped, for Serving: Fresh basil provides a vibrant, aromatic, and slightly peppery garnish that brightens up the dish and adds a final touch of freshness. Chopped fresh basil is best added right before serving to maintain its bright green color and fresh flavor. It complements the creamy sauce and adds a beautiful visual appeal to the finished pasta.

Instructions

Creating this delectable Pink Sauce Pasta is a straightforward process, broken down into easy-to-follow steps. Each step builds upon the previous one, layering flavors and textures to achieve the ultimate creamy and flavorful pasta dish. Follow these instructions carefully to ensure pasta perfection:

1. Sauté Shallot: Begin by heating a large skillet or Dutch oven over medium heat. This type of pan distributes heat evenly, crucial for preventing hot spots and ensuring consistent cooking. Add the olive oil and butter to the skillet. Let the butter melt completely, swirling the pan to combine it with the olive oil. Once the butter is melted and shimmering (but not browning), add the finely diced shallot. Sauté the shallot for 3-4 minutes, stirring frequently with a wooden spoon or spatula. The goal is to soften the shallot and make it translucent without browning it. Sautéing the shallot first releases its sweet and mild oniony flavor, creating a flavorful base for the sauce.
2. Add Garlic and Dry Spices: Once the shallots are softened, add the minced garlic, salt, black pepper, dried oregano, dried basil, and red chili flakes to the skillet. Cook for just 1 minute, stirring constantly. It’s important not to overcook the garlic at this stage, as it can become bitter. Cooking the garlic and spices in the butter and oil releases their aromatic oils, infusing the base of the sauce with a deep and complex flavor. The heat helps “bloom” the spices, enhancing their aromas and flavors.
3. Optional Wine Deglaze: If using white wine, now is the time to deglaze the pan. Pour the dry white wine into the skillet. Increase the heat slightly to medium-high and bring the wine to a simmer. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will add depth to the sauce. Cook for 2-3 minutes, or until the wine has mostly reduced and the alcohol has evaporated. Deglazing with wine adds acidity, complexity, and a richer flavor to the sauce. If you are skipping the wine, proceed directly to the next step.
4. Crush Tomatoes and Simmer: Open the can of whole peeled San Marzano tomatoes. Using clean hands, gently crush each tomato directly into the skillet. This rustic crushing method helps to break down the tomatoes while retaining some texture. Pour the remaining juice from the can into the skillet as well. The tomato juice adds liquid and further intensifies the tomato flavor. Reduce the heat to low, cover the skillet partially with a lid, and simmer the sauce for 30 minutes. Simmering allows the flavors to meld and deepen, and the tomatoes to break down further, creating a richer and more complex sauce. Partial covering helps to prevent excessive evaporation while still allowing some steam to escape. Stir the sauce occasionally during simmering to prevent sticking and ensure even cooking.
5. Cook Rigatoni: While the sauce is simmering, cook the rigatoni according to package instructions. It’s crucial to cook the pasta in generously salted boiling water. Salting the pasta water is the only way to season the pasta itself from the inside out. Use about 4-6 quarts of water for 1 pound of pasta and add a generous amount of salt (about 1-2 tablespoons). Cook the rigatoni until al dente, meaning “to the tooth” in Italian. Al dente pasta is firm to the bite, not mushy, and has a slightly chewy texture. This texture is ideal for holding onto sauces and provides a satisfying bite in the finished dish. Before draining the pasta, reserve 1 cup of the pasta water. Pasta water is starchy and will be used later to adjust the consistency of the sauce and help it cling to the pasta. Drain the cooked pasta in a colander, but do not rinse it. Rinsing removes the starch, which is beneficial for helping the sauce adhere to the pasta.
6. Blend Sauce: Once the sauce has simmered for 30 minutes, it’s time to blend it until smooth. You have two options for blending: using a regular blender or an immersion blender. If using a regular blender: Carefully transfer the hot sauce to the blender jar. Work in batches if necessary to avoid overfilling the blender. Secure the lid tightly and vent it slightly to allow steam to escape. Blend on low speed initially, gradually increasing to high speed until the sauce is completely smooth. Be very cautious when blending hot liquids as they can splatter and cause burns. If using an immersion blender: Simply insert the immersion blender directly into the skillet with the sauce. Blend until the sauce is completely smooth and creamy. Immersion blenders are convenient for blending sauces directly in the pot and minimize cleanup. Return the blended sauce to the skillet or pot and keep it over low heat.
7. Finish with Cream and Cheese: Pour the heavy cream into the blended sauce and stir to combine thoroughly. The heavy cream will transform the tomato sauce into a beautiful pink hue and add richness and creaminess. Add the freshly grated parmesan cheese to the sauce and stir until it is completely melted and the sauce is smooth and velvety. The parmesan cheese adds flavor, saltiness, and further contributes to the creamy texture. Taste the sauce at this point and add additional salt, pepper, or red chili flakes if needed to adjust the seasoning to your liking. This is your chance to personalize the sauce to your taste preferences.
8. Combine Pasta and Sauce: Add the cooked and drained rigatoni to the skillet with the pink sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency. Pasta water helps to thin the sauce while also adding starch, which helps the sauce cling to the pasta. Toss again to ensure the pasta is well coated and the sauce is evenly distributed.
9. Serve and Garnish: Serve the Pink Sauce Pasta immediately while it’s hot and creamy. Garnish each serving generously with freshly chopped basil leaves and extra grated parmesan cheese. A sprinkle of red chili flakes for an extra touch of heat is also a nice addition. Serve and enjoy this comforting and flavorful pasta dish!

Nutrition Facts

This Pink Sauce Pasta recipe provides a satisfying and flavorful meal, but it’s also important to be mindful of its nutritional content. Here’s a breakdown of the approximate nutrition facts per serving, based on the recipe as written and serving size of 5:

• Servings: 5
• Calories per Serving: Approximately 739 calories

Please note: These are estimated values and can vary based on specific ingredient brands, portion sizes, and cooking methods. For a more precise nutritional analysis, you can use online nutrition calculators and input the exact ingredients you use.

It’s worth noting that while this pasta is delicious and comforting, it is also relatively calorie-dense due to the heavy cream and parmesan cheese. If you are looking to make it lighter, you could consider using half-and-half instead of heavy cream (though it will affect the richness and creaminess), using less parmesan cheese, or serving smaller portions. You can also balance out the meal by serving it with a large side salad loaded with vegetables.

Preparation Time

One of the great things about this Pink Sauce Pasta is that it comes together relatively quickly, making it perfect for both weeknight dinners and weekend gatherings. Here’s a breakdown of the preparation and cooking times:

• Prep Time: 15 minutes
  • This includes chopping the shallot, mincing the garlic, grating the parmesan cheese, chopping the basil, and gathering all the ingredients.
• Simmer Time: 30 minutes
  • This is the time the tomato sauce simmers on the stovetop, allowing the flavors to develop and deepen.
• Total Time: 45 minutes
  • This is the combined prep time and simmer time, representing the total time it takes to make the dish from start to finish.

While the sauce simmers, you can cook the pasta and complete other tasks, making efficient use of your time in the kitchen. This recipe is a great option when you want a flavorful and satisfying meal without spending hours in the kitchen.

How to Serve

Pink Sauce Pasta is a versatile dish that can be served in various ways, making it suitable for different occasions and preferences. Here are some ideas on how to serve and enhance your Pink Sauce Pasta experience:

• Classic Italian Style:
  • Serve hot immediately after preparation.
  • Garnish generously with freshly chopped basil and extra grated parmesan cheese.
  • Offer a side of crusty Italian bread for soaking up the delicious sauce.
  • Pair with a simple green salad dressed with a light vinaigrette to balance the richness of the pasta.
• Elevated Garnishes:
  • Red Pepper Flakes: Sprinkle red pepper flakes for an extra touch of heat and visual appeal.
  • Fresh Parsley: Add chopped fresh parsley for a different herb flavor and vibrant green color.
  • Drizzle of Olive Oil: Finish with a drizzle of high-quality extra virgin olive oil for added richness and flavor.
  • Pinch of Sea Salt: A sprinkle of flaky sea salt can enhance the flavors and add a textural element.
• Side Dish Pairings:
  • Garlic Bread: Classic garlic bread or garlic knots are always a welcome accompaniment to pasta.
  • Caprese Salad: A refreshing Caprese salad with tomatoes, mozzarella, and basil complements the Italian flavors.
  • Roasted Vegetables: Roasted vegetables like asparagus, broccoli, or zucchini provide a healthy and flavorful side.
  • Caesar Salad: A crisp Caesar salad offers a contrasting texture and flavor profile.
• Make it a Complete Meal:
  • Add Protein: Incorporate protein directly into the pasta dish to make it a more substantial meal.
    • Grilled Chicken or Shrimp: Slice grilled chicken breast or sautéed shrimp and toss it with the pasta.
    • Italian Sausage: Brown Italian sausage (sweet or spicy) and add it to the sauce during simmering.
    • Meatballs: Serve with classic Italian meatballs or vegetarian meatballs.
    • White Beans: For a vegetarian protein boost, add cannellini beans or chickpeas to the sauce.
• Serving Occasions:
  • Weeknight Family Dinner: Quick and easy enough for a weeknight meal that the whole family will love.
  • Casual Weekend Gathering: Perfect for potlucks, casual dinners with friends, or backyard barbecues.
  • Comfort Food Night: Ideal for cozy nights in when you crave something warm, comforting, and satisfying.
  • Date Night In: Elevate the presentation with nice bowls and a bottle of wine for a romantic date night at home.

Additional Tips for Pink Sauce Pasta Perfection

To ensure your Pink Sauce Pasta is a resounding success every time, here are five additional tips to keep in mind:

1. Use High-Quality San Marzano Tomatoes: As mentioned earlier, San Marzano tomatoes are truly the key to an authentic and flavorful pink sauce. Their sweetness, low acidity, and meaty texture create a superior sauce compared to using generic canned tomatoes. Look for cans labeled “San Marzano DOP” for guaranteed authenticity. While they might be slightly more expensive, the difference in flavor is well worth it, especially when tomatoes are the star ingredient. If San Marzano tomatoes are unavailable, opt for other high-quality whole peeled tomatoes and consider adding a pinch of sugar to balance the acidity if needed.
2. Don’t Skip the Wine Deglaze (if using): Deglazing the pan with white wine is a crucial step for adding depth and complexity to the sauce. The wine helps to lift up all those flavorful browned bits (fond) that accumulate on the bottom of the pan while sautéing the shallots and garlic. These browned bits are packed with concentrated flavor and add a richness that you wouldn’t get otherwise. The acidity of the wine also brightens the sauce and balances the richness of the cream and cheese. If you’re hesitant about using wine, remember that the alcohol cooks off during simmering, leaving behind only the flavor. If you absolutely prefer not to use wine, substitute with chicken broth or vegetable broth to deglaze and add moisture, but wine truly elevates the flavor profile.
3. Simmer the Sauce for the Full 30 Minutes (or longer): Patience is key when it comes to developing deep and complex flavors in tomato sauces. Simmering the sauce for a full 30 minutes, or even longer if you have time, allows the flavors to meld together beautifully and intensifies the tomato flavor. During simmering, the tomatoes break down further, releasing their sweetness and creating a richer, more concentrated sauce. The herbs and spices also have time to fully infuse the sauce with their aromatic essence. A longer simmer time will result in a more flavorful and nuanced sauce. If you have extra time, simmering for 45 minutes to an hour will only enhance the flavor further.
4. Always Reserve Pasta Water: Never underestimate the power of pasta water! This starchy liquid is a secret weapon for creating perfectly emulsified and clinging sauces. When pasta cooks, it releases starch into the water, making it cloudy and flavorful. Reserving about a cup of pasta water before draining the pasta allows you to adjust the consistency of the sauce at the end. If the sauce is too thick, adding a splash of pasta water will thin it out while also adding starch, which helps the sauce adhere beautifully to the pasta. It creates a silky, glossy sauce that coats every strand of rigatoni perfectly. Think of pasta water as liquid gold for pasta dishes!
5. Taste and Adjust Seasoning Throughout: Seasoning is crucial in any dish, and Pink Sauce Pasta is no exception. Taste the sauce at various stages of cooking and adjust the seasoning as needed. Start with the recommended amount of salt and pepper, but don’t be afraid to add more to taste. After blending and adding the cream and cheese, taste again and see if it needs more salt, pepper, or red chili flakes. Personal preference plays a big role in seasoning, so taste and adjust until it’s perfect for your palate. Remember that flavors will continue to develop and deepen as the sauce simmers and as it combines with the pasta and cheese.

Frequently Asked Questions (FAQ) – Ingredients

Got questions about the ingredients in Pink Sauce Pasta? We’ve got you covered! Here are answers to some common questions you might have about substitutions, variations, and ingredient specifics:

Q1: Can I use diced or crushed tomatoes instead of whole peeled San Marzano tomatoes?

A: While whole peeled San Marzano tomatoes are highly recommended for the best flavor and texture, you can use diced or crushed tomatoes in a pinch. However, be aware that the texture and flavor of the sauce may be slightly different. Diced tomatoes will result in a chunkier sauce, while crushed tomatoes will be smoother but might lack the same depth of flavor as sauce made from whole peeled San Marzano tomatoes. If using diced or crushed tomatoes, opt for high-quality brands and consider simmering the sauce for a bit longer to help the tomatoes break down further. You might also need to adjust the blending time to achieve your desired sauce consistency. For the most authentic and flavorful pink sauce, sticking with whole peeled San Marzano tomatoes is always the best choice.

Q2: What if I don’t have dry white wine? Can I still make the sauce?

A: Absolutely! While dry white wine adds a lovely depth and acidity to the sauce, it’s completely optional. If you don’t have white wine on hand or prefer not to use alcohol, you can easily substitute it with other liquids. Chicken broth or vegetable broth are excellent substitutes that will provide moisture and a subtle savory flavor for deglazing the pan. You could also use a splash of lemon juice or white wine vinegar after simmering the tomatoes to add a touch of acidity that wine would have provided. The key is to deglaze the pan with some liquid to scrape up those flavorful browned bits; broth or lemon juice will work just fine in place of wine.

Q3: Can I use milk or half-and-half instead of heavy cream to make it lighter?

A: While you can use milk or half-and-half instead of heavy cream, it will significantly impact the texture and richness of the sauce. Heavy cream is essential for achieving that signature creamy and luxurious pink sauce consistency. Using milk or half-and-half will result in a much thinner sauce that lacks the same body and richness. If you are looking to lighten the dish slightly, you could try using half-and-half, but be prepared for a less creamy result. For a truly lighter option while still maintaining some creaminess, consider using evaporated milk. Evaporated milk is lower in fat than heavy cream but still provides a richer texture than regular milk. However, for the most authentic and decadent Pink Sauce Pasta, heavy cream is the way to go.

Q4: Can I use pre-grated parmesan cheese instead of freshly grated?

A: Freshly grated parmesan cheese is highly recommended for this recipe for several reasons. Freshly grated parmesan has a superior flavor and melts much more smoothly into the sauce compared to pre-grated parmesan. Pre-grated parmesan often contains cellulose, an anti-caking agent, which can prevent it from melting properly and can sometimes result in a grainy texture in the sauce. Freshly grated parmesan also has a more robust and nutty flavor that enhances the overall taste of the dish. If you must use pre-grated parmesan, try to find a high-quality brand that is finely grated and use it immediately. However, for the best melting quality, flavor, and overall sauce texture, grating parmesan cheese fresh right before using is always the best practice.

Q5: Can I add protein directly to the pink sauce? If so, what kind and when should I add it?

A: Absolutely! Adding protein to Pink Sauce Pasta is a fantastic way to make it a more complete and substantial meal. Many proteins pair wonderfully with this creamy tomato-based sauce. Some excellent protein additions include:

• Grilled Chicken or Shrimp: Cook grilled chicken breast or sautéed shrimp separately and slice or chop them into bite-sized pieces. Toss the cooked protein with the pasta and sauce in the final step, just before serving, to keep it tender and juicy.
• Italian Sausage: Brown Italian sausage (sweet or spicy) in the skillet after sautéing the shallots and garlic, before adding the tomatoes. Remove the sausage from the skillet, then proceed with the recipe as directed. Add the cooked sausage back into the sauce along with the pasta.
• Meatballs: Cook Italian meatballs (either homemade or store-bought) separately. Simmer the meatballs in the pink sauce for the last 10-15 minutes of simmering time to allow them to absorb the sauce flavors. Serve the pasta and sauce with the meatballs on top.
• White Beans (Vegetarian): For a vegetarian protein boost, add a can of drained and rinsed cannellini beans or chickpeas to the sauce during the last 10-15 minutes of simmering. The beans will soften slightly and absorb the sauce flavors, adding both protein and creaminess to the dish.

No matter which protein you choose, adding it will transform your Pink Sauce Pasta into a heartier and more satisfying meal, perfect for a family dinner or a more substantial lunch.

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