Description
A creamy and flavorful Easy Pink Sauce Pasta recipe made with a luscious blend of tomato paste, heavy cream, and Parmesan cheese, combined with perfectly cooked rigatoni or penne pasta. This quick and comforting Italian-inspired dish is enhanced with a touch of white wine, garlic, onion, and Italian seasoning, perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta (rigatoni or penne preferred)
Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion, finely chopped
- 1/4 teaspoon Italian seasoning
- 2-3 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup tomato paste
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package directions until al dente. This usually takes around 8-10 minutes depending on the pasta type.
- Prepare the Base: While the pasta cooks, heat olive oil and butter in a skillet over medium heat. Once melted, add the finely chopped onion and Italian seasoning. Sauté for 5-7 minutes until the onion is softened and lightly browned, creating a flavorful base for the sauce.
- Add Garlic and Wine: Stir in the minced garlic and cook for about 30 seconds to release its aroma, then pour in the dry white wine. Let it bubble for approximately 30 seconds to reduce slightly and enhance the depth of flavor.
- Create the Pink Sauce: Mix in the tomato paste and heavy cream until combined and smooth. Allow the sauce to simmer and bubble gently for about 5 minutes, stirring occasionally until it thickens slightly.
- Finish the Sauce: Remove the skillet from heat and stir in the freshly grated Parmesan cheese, which will melt into the sauce making it creamy and rich.
- Combine and Serve: If the sauce is too thick, add a small amount of reserved hot pasta water to loosen it. Drain the cooked pasta, add it to the skillet, and toss evenly to coat with the sauce. Season with salt and pepper to taste and serve immediately for the best texture and flavor.
Notes
- Use dry white wine such as Sauvignon Blanc for the best flavor; if you prefer not to use alcohol, substitute with extra pasta water or chicken broth.
- For a lighter version, you can substitute heavy cream with half-and-half, but the sauce may be less rich.
- Reserve some pasta water before draining to adjust the sauce consistency as needed.
- Use freshly grated Parmesan cheese for optimal flavor and smooth melting.
- Rigatoni or penne are preferred as their tubular shape holds the sauce well, but feel free to use your favorite pasta.
