Description
This incredibly easy Pink Sauce Pasta, also known as pasta rosé, is the perfect answer to a busy weeknight. It beautifully marries the bright tang of tomato with the rich indulgence of heavy cream and Parmesan. It’s sophisticated enough for company but simple enough for a Tuesday night. Forget jarred sauces – this homemade version comes together in minutes and delivers unbelievable flavor.
Ingredients
Units
Scale
- 8 ounces Uncooked Pasta (Rigatoni or Penne preferred)
- 1 tablespoon Olive Oil
- 2 tablespoons Unsalted Butter
- 1/2 Small Onion, chopped finely
- 1/4 teaspoon Italian Seasoning
- 2-3 Garlic Cloves, minced
- 1/4 cup Dry White Wine (like Pinot Grigio)
- 1/4 cup Tomato Paste
- 1 cup Heavy Whipping Cream
- 1/2 cup Freshly Grated Parmesan Cheese
- To taste Kosher Salt
- To taste Freshly Ground Black Pepper
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water.
- Sauté the Aromatics: While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted, add the finely chopped onion and Italian seasoning. Sauté for 5-7 minutes, until the onion is softened and lightly browned.
- Deglaze and Add Tomato Paste: Stir in the minced garlic and cook for 30-60 seconds, just until fragrant. Pour in the white wine, let it bubble for 30 seconds, and scrape up any browned bits from the bottom. Stir in the tomato paste and cook for 1 minute.
- Create the Creamy Pink Sauce: Pour in the heavy cream, stirring continuously until the sauce is smooth and pink. Bring to a gentle simmer and let it bubble softly for about 5 minutes, until it has thickened slightly.
- Finish with Cheese: Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until it melts into the sauce. If the sauce seems too thick, stir in a tablespoon or two of the reserved hot pasta water.
- Combine and Serve: Drain the cooked pasta and add it directly to the skillet with the pink sauce. Toss gently until the pasta is evenly coated. Season with salt and pepper to taste. Serve immediately.
Notes
- Reserve Pasta Water: Before draining your pasta, reserve about ½ cup of the starchy “liquid gold.” It’s perfect for adjusting the sauce consistency at the end.
- Slowly Cook Onions: Cooking the onion slowly over medium heat (not high) allows its natural sweetness to develop, creating a deeper flavor base for your sauce.
- Cook the Tomato Paste: “Toasting” the tomato paste for a minute after adding it to the pan helps intensify its flavor and removes any raw or tinny taste.
- Don’t Boil the Cream: Keep the heat on medium-low once you add the cream. Boiling heavy cream too vigorously can sometimes cause it to separate.
- Add Cheese Off-Heat: Always add cheese off the heat! Adding Parmesan to a boiling sauce can cause it to clump or become grainy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner, Pasta
- Method: Simmering, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 578 kcal
- Sugar: 4 g
- Sodium: 840 mg
- Fat: 36 g
- Saturated Fat: 20.5 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 1 g
- Carbohydrates: 50.5 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 105 mg
