Pink Sauce Pasta
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.
Servings: 4 Servings
Calories: 432kcal
Equipment
Ingredients
- 12 oz whole wheat penne pasta
- 1 tbsp olive oil
- ½ onion diced
- 2 cloves garlic crushed
- 14 oz canned diced tomatoes or crushed tomatoes
- ½ cup tomato puree or marinara sauce
- 1 tsp dried oregano
- ⅛ tsp dried red pepper flakes
- ½ cup sour cream or vegan sour cream
- fresh basil leaves
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup grated parmesan cheese or vegan parmesan, optional
Instructions
- Bring a pot of water to the boil, add the pasta, and cook as directed on the packaging.
- In a separate pot, heat the oil and sauté the onion until soft, 2-3 minutes.
- Add the garlic and continue to sauté for another minute.
- Next, stir through the diced tomatoes, marinara sauce, oregano, dried red pepper flakes, torn basil leaves, salt, and pepper.
- Reduce heat and gently simmer while stirring. Adjust seasoning to taste. Add sour cream and stir through. (Optional: for a smoother sauce, puree with an immersion blender).
- When the pasta is just cooked, strain it and mix through the sauce. Continue to cook for another 3-4 minutes while stirring.
- Stir through ½ of the grated parmesan cheese if using.
- Serve hot with remaining grated parmesan cheese.
Notes
- My #1 Secret Tip for making this pink pasta sauce is to keep the heat low and let it simmer gently. I once rushed and turned the heat up too high, and the sauce separated before I even noticed. Now I give it time to warm slowly, and it always stays creamy, smooth, and delicious for my family.
- Pasta Al Dente: I aim to cook the pasta until it is “al dente” by following the package instructions. I like to test it a minute or two before the suggested time to make sure it doesn’t become overcooked and mushy when mixed with the cream sauce.
- Double The Recipe: If I anticipate leftovers or want to meal prep, I like to double this creamy pasta recipe. Having extra pink sauce pasta lets the flavors develop even more and provides a convenient option for future meals.
- Smoother Sauce: This blush pasta sauce is slightly chunky because of the diced tomatoes. If I prefer a smoother sauce, I either skip the diced tomatoes and use 2½ cups of marinara or crushed tomatoes, or I use an immersion blender to purée the sauce before adding it to the pasta.
- Use room temperature cream: I take the cream out a few minutes before cooking so it blends smoothly into the warm tomato sauce without curdling.
Nutrition
Calories: 432kcal | Carbohydrates: 63g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 698mg | Potassium: 360mg | Fiber: 8g | Sugar: 7g