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The Ultra-Creamy 30-Minute Pink Sauce Pasta (Rose Sauce)

A close-up of penne pasta coated generously in creamy pink sauce pasta, garnished with fresh herbs.
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This recipe translates professional technique into a simple, velvety Pink Sauce Pasta ready in 30 minutes. Blend tangy tomato and rich cream for a restaurant-quality, comforting meal using everyday ingredients.

Ingredients

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  • 1 pound pasta (penne, rigatoni, or fettuccine)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (15 ounce) can crushed tomatoes or marinara sauce
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • Salt and black pepper to taste
  • Fresh basil, chopped (for garnish)

Instructions

  1. Cook your pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  3. Stir in the dried oregano and red pepper flakes, cooking for another 10 seconds.
  4. Pour in the crushed tomatoes or marinara sauce. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
  5. Reduce the heat to low. Slowly stir in the heavy cream until the sauce turns a uniform pink color. This is the key to your creamy pasta.
  6. Stir in the grated Parmesan cheese until it melts smoothly into the sauce. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach a silky, velvety consistency.
  7. Season the sauce generously with salt and black pepper. Taste and adjust seasoning as needed.
  8. Add the cooked pasta directly to the skillet with the pink sauce. Toss everything together until every noodle is coated in the rich, creamy sauce.
  9. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

Notes

  • To prevent a grainy sauce, always keep the heat on low when adding the cream and cheese. High heat can cause the dairy to separate.
  • If you use plain crushed tomatoes instead of marinara, add a pinch of sugar to balance the acidity.
  • This recipe works well with cooked chicken or shrimp added in step 6 for a heartier meal.

Nutrition

Find it online: https://kitchenslang.com/easy-pink-sauce-pasta-recipe/