Pink Sauce Pasta

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When I want a quick and satisfying dinner, I always make this easy 20 minute pink sauce pasta. The creamy mix of tomato sauce, cream, and parmesan makes the whole dish taste incredible. It is simple to prepare and perfect when I want dinner on the table fast for me and my family.

I was inspired to make this pink sauce pasta on a busy night when I wanted something fast but still comforting for my family. I had tomato sauce, cream, and a little parmesan on hand, so I mixed them together and loved the creamy pink color it made. The key ingredient is the blend of tomato and cream, which gives the sauce its smooth texture and perfect balance of tangy and rich.

I like using whole wheat penne for a little extra fiber, but honestly this creamy sauce tastes amazing with any pasta I have in the pantry. Sometimes I enjoy it just the way it is, and other days I add roasted vegetables or a simple salad when I want to make the meal a little bigger for the family. No matter how I serve it, this pink pasta is always a favorite, just like my vegetarian pasta puttanesca and my vegan broccoli pesto pasta.

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🥘 Ingredients

To make this delicious pink pasta sauce, I use a few simple ingredients that blend together so well:

Whole Wheat Penne Pasta: I use whole wheat penne because its nutty flavor is a tasty base for the sauce. Whole wheat pasta also adds fiber and nutrients compared to regular pasta. 

Olive Oil: I like using good quality olive oil because it gives a fruity depth of flavor when I sauté the aromatics.

Onion and Garlic: I always add onion and minced garlic to build an aromatic foundation.

Canned Diced Tomatoes, Tomato Puree: I combine canned diced tomatoes with tomato puree or marinara sauce.

Oregano and Basil: I love the earthy, woodsy flavor of oregano, and tearing fresh basil leaves over the hot pasta adds a pop of color and fragrance. 

Seasonings: I use salt, pepper and red pepper flakes to keep it simple.

Sour Cream: To make it creamy I stir in cool, tangy sour cream.

Parmesan Cheese: I add salty parmesan cheese for a savory accent.

Substitutions

Tomatoes: I swap canned tomatoes for diced whole tomatoes when in season for maximum flavor.

Herbs: I sometimes replace oregano with a dried Italian seasoning blend or use fresh parsley or rosemary.

Dairy: I try regular cream cheese, heavy cream, half-and-half, or even whole milk.

Cheese: I use any hard cheese like Asiago or pecorino instead of the parmesan.

🔪 How To Make

This creamy pink sauce recipe comes together in just minutes, and it’s always a hit! I’ll show you how to make pink penne pasta with easy step-by-step instructions and photos.

Boil Pasta: I bring a large pot of generously salted water to a boil, add the pasta, and cook it according to the package instructions. Once cooked, I drain the pasta and set it aside.

Sauté Onion: In a separate pot or large skillet, I heat the oil and sauté the onion over medium heat until soft, about 2-3 minutes. Then I add the fresh garlic and continue to sauté for another minute.

Add Sauce Ingredients: Next, I stir in the crushed tomatoes, marinara sauce, oregano, dried red pepper flakes, torn basil leaves, salt, and pepper.

Adjust Flavor: I reduce the heat to medium-low and gently simmer the spicy rose sauce while stirring. I adjust the seasoning to taste, then add the sour cream and stir it through.

Add Pasta: When the pasta is just cooked, I strain it and add the drained pasta to the pink marinara sauce. I continue cooking for another 3 to 4 minutes while stirring, adding a little pasta water if the sauce needs help clinging to the pasta.

Finish and Serve: I stir in 1/2 of the grated parmesan cheese, then taste and adjust the seasonings with a bit more black pepper, salt, and a squeeze of lemon juice if needed. I serve the penne with pink sauce hot, topping it with the remaining grated parmesan cheese.

📖 Variations

The possibilities with pink sauce pasta are endless. Over time, I’ve experimented with many versions, and these three stand out as my favorites.

Roasted Red Pepper: I roast 2 red bell peppers in the oven until the skin is charred and blistered. After they cool, I peel off the skin, remove the seeds, chop them into small pieces, and add them to the onions, garlic, diced tomatoes, marinara sauce, and oregano before finishing the rest of the recipe.

Add In Veggies: I sometimes stir in sautéed broccoli, spinach, or diced zucchini along with the penne to add more flavor and nutrition. It is an easy way to make the dish heartier without extra work.

Mushroom Flavor: I dice 8 ounces of mushrooms, like button or cremini, and sauté them with the onions and garlic in olive oil. I love this variation!

Vegan: I use vegan sour cream and my homemade vegan parmesan to make this pasta completely vegan.

🍽 Serving Suggestions

Garlic Bread And Salad: I love serving this Italian pink sauce pasta with a side of my vegan garlic bread. The buttery slices go perfectly with the flavorful pasta. I also like to add a light side like my Greek salad for a filling healthy meal.

Roasted Vegetables: When I’m feeding a crowd or just want extra veggies, I serve this tomato pink sauce pasta with a medley of roasted vegetables. My go-to options are cheesy garlic roasted asparagus or roasted green beans and potatoes.

Sandwiches: I also like to use this pink sauce pasta as a topping for my vegan meatball sub, and this one is my kids favorite.

🧊 Storage Directions

Refrigeration: After I prepare the creamy pink pasta sauce, I let it cool completely to room temperature before storing it. I transfer the leftover pasta to an airtight container and make sure it is sealed tightly. It keeps in the fridge for 3 to 4 days.

Freezing: I can freeze this pink tomato sauce with pasta, but the texture may change a bit once it is reheated, so I keep that in mind. I place the pasta in freezer safe containers or bags and label them with the date. It keeps well in the freezer for up to 3 months.

Reheating: I thaw the sauce in the refrigerator overnight or defrost it in the microwave. I warm it gently on the stovetop and stir it every so often until it is heated through. If the pasta or sauce seems a little dry, I add a splash of water to help it soften again.

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