Go Back
Homemade Pink Pasta Sauce photo
Print Recipe Save it for later

Pink Pasta Sauce

This Pink Pasta Sauce is a creamy delight! With a perfect blend of tomatoes and herbs, it elevates any pasta dish to gourmet status.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Sauce:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4-6 garlic cloves, minced
  • 1/2 cup diced shallots
  • 2 tablespoons tomato paste
  • 1/8-1/4 teaspoon red pepper flakes
  • 28 oz. can whole peeled San Marzano tomatoes (Cento, Muir Glen, or San Marzano brand)
  • 14.5 oz. can fire-roasted diced tomatoes (not drained)
  • 1 teaspoon chicken bouillon (base, powder, or crushed cube)
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried basil (or 1 tablespoon diced fresh)
  • 1 1/4 teaspoons salt (plus more to taste)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar
  • 1 whole bay leaf
  • 1 cup freshly grated Parmesan cheese (grated on a microplane)
  • 1 cup heavy cream (or half and half or milk)
  • Chopped fresh basil (for garnish)
  • 1 pound rigatoni or pasta of choice

Instructions

Cooking Instructions:

  • Begin by heating the olive oil and butter in a large skillet over medium heat. Once melted, add the minced garlic and diced shallots. Sauté for about 3-4 minutes, or until the shallots are translucent and fragrant.
  • Stir in the tomato paste and red pepper flakes. Cook for an additional 2 minutes to allow the flavors to meld.
  • Pour in the whole peeled San Marzano tomatoes and the fire-roasted diced tomatoes (do not drain). Use a spoon to break up the whole tomatoes slightly.
  • Add the chicken bouillon, dried herbs, salt, thyme, pepper, sugar, and the bay leaf. Stir everything together and let it simmer on low heat for 20-25 minutes. This will allow the flavors to deepen and develop.
  • After simmering, remove the bay leaf and stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer for another 5-10 minutes until it thickens slightly.
  • While the sauce is simmering, cook your pasta according to package instructions in a large pot of salted boiling water. Once al dente, reserve a cup of pasta water and drain the rest.
  • Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
  • Serve your Pink Pasta Sauce hot, garnished with chopped fresh basil and additional grated Parmesan if desired. Enjoy!

Equipment

  • Large skillet or saucepan
  • Wooden Spoon
  • Measuring cups and spoons
  • Pot for boiling pasta
  • Microplane

Notes

  • Cool the sauce completely before storing.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • To freeze, place in a freezer-safe container for up to 3 months.