Can I use any type of pasta for this recipe?

Yes, while penne is the most common pasta used with pink sauce, you can substitute with spaghetti, rigatoni, fusilli, or even ravioli. Just adjust the cooking time based on the pasta type.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half, coconut milk (for a dairy-free option), or a mix of milk and a little cream cheese. Keep in mind that the texture and richness will vary.

Can I add protein to make this a complete meal?

Absolutely. Grilled or shredded chicken, shrimp, ground turkey, or even tofu work great with this dish. Add the cooked protein when mixing the pasta with the sauce.

Pink Sauce Pasta - Every Little Crumb best rose pasta ever- Every Little Crumb

Description

This creamy Pink Sauce Pasta is a quick, satisfying dish combining tomato passata and cream for a balanced, flavorful sauce perfect for weeknight dinners. Ideal for beginner cooks.

Ingredients

Scale

300g penne pasta (or pasta of choice)
2 tablespoons butter
1 tablespoon olive oil
1 small red onion, finely diced
4 garlic cloves, minced
1.5 cups tomato passata (or tomato puree/sauce)
1 teaspoon dried basil
1 chicken bouillon cube, crumbled (or ½ cup broth)
Pinch of sugar
Red chili flakes, to taste
Salt and black pepper, to taste
½ cup heavy cream
½ cup milk
⅓ to ½ cup shredded mozzarella cheese

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Instructions

Cook the Pasta: Boil a large pot of salted water and cook your pasta until al dente, following package instructions. Reserve about ½ cup of pasta water before draining to adjust sauce consistency later.
Sauté Aromatics: In a large skillet over medium heat, melt butter with olive oil. Add the finely diced onion and cook for 4 to 5 minutes until softened and translucent, then stir in the minced garlic and cook for 1 more minute until fragrant.
Simmer the Tomato Base: Add the tomato passata to the skillet, followed by dried basil, crumbled bouillon, red chili flakes, a pinch of sugar, salt, and pepper. Stir well and let it simmer gently for about 4 to 5 minutes to build flavor.
Create the Pink Sauce: Lower the heat and pour in the heavy cream and milk, stirring until fully combined. Add the mozzarella cheese and stir until melted, creating a smooth and creamy pink sauce.
Combine with Pasta: Add the cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, gradually add some of the reserved pasta water until desired consistency is achieved. Heat everything through for 1 to 2 more minutes and serve hot.

Notes

You can add cooked chicken or shrimp for extra protein.
To make this vegetarian, use vegetable bouillon or skip it entirely.
Use Parmesan instead of mozzarella for a nuttier flavor.
For a richer dish, increase the cream and reduce the milk.
Always taste and adjust salt before serving — the bouillon may add enough on its own.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 459 kcal
Sugar: 6g
Sodium: 520mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 14g
Cholesterol: 62mg