Pink Sauce Pasta

Indulge in this creamy and dreamy yet easy-to-craft pasta dish that professional chefs hide up their sleeve.

The other night, my family and I stood in the kitchen, debating about which kind of pasta we should have for dinner—something cheesy, or a classic red sauce. “Why not both?” I suggested. “Make a pink sauce!” In response, my mom snapped her fingers. “Good idea. Let’s do that.”

Pink sauce pasta is one of those dishes that looks, smells, and tastes fancy as heck, but is actually very easy to make. In 30 minutes, you’ll have a big, steamy skillet of pasta drenched in velvety tomato cream sauce. With a hint of spice and waves of garlic, this sauce has the potential to become a family favorite, if it isn’t already.

Also known as “blush sauce,” pink sauce is a creamy blend of tomato, herbs, heavy cream, and Parmesan cheese. Oh, and a splash of white wine that elevates and harmonizes everything smoothly. The best part about this sauce is that you can use it with any kind of pasta—not just penne. My cousin’s favorite is rigatoni, but you can go with a longer pasta too like spaghetti or fettuccine. Ultimately, it’s up to you, and sometimes I even like to pour this sauce over quinoa for a protein-rich twist. Want to add more veggies like garlic mushrooms? That’s a yummy option, too. Explore the creative possibilities and enjoy them to the fullest!

Why use white wine?

As I mentioned, adding white wine elevates and harmonizes the flavors of this sauce. But there’s a more scientific explanation for its incorporation as well. When white wine is poured over sautéed onion and garlic, it deglazes the pan, releasing the flavorful browned bits from the pan’s surface. This ensures a tasty base for the tomato sauce and heavy cream, which come together to form pink sauce. What you’re left with is a creamy and slightly tangy sauce that goes best on pasta, but can be included in all kinds of dishes.

How do I store leftovers?

Once cooled to room temperature, pink sauce pasta can be stored in an airtight container and refrigerated for up to 5 days. Reheat it by popping it in a skillet or in a pan on the stove at medium heat, stirring occasionally until it’s warm all the way through. Sprinkle with grated Parmesan, and you’ve got a fresh meal on your hands! I don’t recommend freezing it, as the thawing process will ruin its smooth texture.

Serving suggestions

Top your pink sauce pasta with fresh basil, or take it a step further with Air-Fryer Meatballs, Sausage-Stuffed Mushrooms, or Peas And Carrots. If you’d like to add some succulent sides to this meal, pair pink sauce pasta with Italian Salad, Roasted Brussels Sprouts And Asparagus, or a classic Caprese Sandwich. Any of these combos, plus a glass of your favorite wine, fashions a fantastic Italian-American dinner.

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