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Creamy Pink Sauce Pasta That’s All Over Pinterest - A Cozy, Crowd-Pleasing Classic

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (penne, rigatoni, or fusilli)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3–4 garlic cloves, minced
  • 1 small shallot or 1/2 small onion, finely chopped
  • 1/2 teaspoon red pepper flakes (optional, for mild heat)
  • 1 cup tomato puree or crushed tomatoes
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup pasta cooking water (reserve from the pot)
  • Salt and black pepper
  • Fresh basil, torn (optional)
  • Lemon zest or a squeeze of lemon (optional, for brightness)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente. Reserve 1/2 cup pasta water before draining.
  2. Sauté aromatics: In a large skillet over medium heat, warm olive oil and butter. Add shallot and a pinch of salt; cook 2–3 minutes until soft. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
  3. Add tomatoes: Pour in tomato puree. Simmer 3–4 minutes to reduce slightly and mellow the acidity. Taste and season with salt and pepper.
  4. Make it pink: Lower the heat and stir in the cream. The sauce should turn a rosy color. Let it gently bubble for 1–2 minutes, stirring, until silky.
  5. Cheese and water: Sprinkle in Parmesan and a splash of pasta water. Stir until the cheese melts and the sauce looks glossy. Add more pasta water as needed to reach a lightly creamy, clinging consistency.
  6. Combine: Add the drained pasta to the skillet and toss for 1–2 minutes so it finishes cooking in the sauce. Adjust salt and pepper. If using, add a touch of lemon zest for brightness and torn basil.
  7. Serve: Plate immediately with extra Parmesan and a crack of black pepper.