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Easy Creamy Pink Sauce Pasta (The Ultimate Weeknight Version)

A close-up shot of rigatoni pasta coated in creamy pink sauce pasta, garnished with fresh basil and grated cheese.
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Make this creamy pink sauce pasta, a simple blend of tomato and cream, for a comforting and visually appealing weeknight meal. This recipe delivers rich flavor quickly.

Ingredients

Scale
  • 1 pound pasta (penne or rigatoni recommended)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup tomato sauce (marinara)
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil, chopped (for garnish)

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant; do not let it brown.
  3. Pour in the tomato sauce and stir. Let it simmer for 2 minutes.
  4. Reduce the heat to low. Slowly whisk in the heavy cream until the sauce turns a uniform pink color.
  5. Stir in the dried oregano and red pepper flakes, if using. Season with salt and black pepper.
  6. Add the grated Parmesan cheese to the sauce and stir until melted and smooth. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach a velvety consistency.
  7. Add the drained pasta to the skillet with the pink sauce. Toss well to coat every piece evenly.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh chopped basil.

Notes

  • For a richer flavor, use high-quality marinara sauce.
  • You can substitute half-and-half for heavy cream, but the sauce will be slightly thinner.
  • This recipe is excellent for using up leftover marinara sauce.

Nutrition

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