Go Back
Pink Sauce Pasta
Redondo

Pink Sauce Pasta

Pink Sauce Pasta is a comforting and elegant dish made with a velvety tomato cream sauce, perfect for cozy weeknight dinners or special gatherings. A few pantry staples turn into something truly unforgettable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 medium yellow onion, diced
  • 1 Tablespoon minced garlic
  • 2 Tablespoons tomato paste
  • 1 teaspoon table salt
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon black pepper
  • 1/3 cup chicken broth
  • 28 oz whole peeled tomatoes
  • 1.25 cups heavy cream
  • 16 oz rigatoni pasta
  • 1/3 cup grated parmesan cheese
  • 1/4 cup fresh basil, sliced

Equipment

  • Large pot for making sauce and boiling pasta
  • Immersion blender for blending the sauce

Method
 

  1. Heat oil and butter in a large pot. Add onion and sauté until soft, then add garlic.
  2. Add tomato paste, salt, thyme, and pepper. Cook until the paste darkens.
  3. Deglaze with chicken broth. Simmer until reduced by half.
  4. Add whole tomatoes and cream. Stir to combine.
  5. Blend sauce until smooth. Simmer for 30 minutes.
  6. Cook pasta until al dente. Reserve 1 cup pasta water.
  7. Stir pasta into sauce with cheese, basil, and 1/4 cup pasta water.
  8. Serve hot with extra cheese and basil.

Notes

Store in the fridge for up to 5 days. Reheat with a splash of pasta water to keep the sauce silky. Freezes for up to 2 months if needed.