This Italian pink sauce recipe comes together in under 30 minutes with little effort.
It is a delicious and easy-to-make tomato cream sauce that the whole family will love.
What is Italian Pink Sauce?
Italian Pink Sauce, Rose Sauce, or Parma Rosa Sauce is a creamy tomato sauce combining tomato and cream.
It gets its unique pink color from the blending of these two ingredients. It has a lighter consistency than a traditional tomato sauce but is still super flavorful.
This Italian pink sauce recipe can be ready quickly with only a few simple ingredients.
Pasta: Choose your favorite pasta shapes, such as fettuccine, rigatoni, or penne pasta.
I use Fusilli because I love that the spiral shape allows the sauce to adhere well to it.
Onion: Add a hint of sweetness.
Fresh Garlic: It will give flavor to the sauce. Y
ou can leave it whole and then remove it or chop it up so it will incorporate with the sauce.
Cream: For creaminess and the beautiful pink color.
Parsley: To give a touch of freshness. If you prefer, use fresh basil instead.
Tomato Sauce: I used tomato passata; if you want to use peeled tomatoes instead, you can blend them to make a more creamy sauce.
Salt and Black Pepper: To taste.
Parmesan: Grate some parmesan cheese to sprinkle on top as a finishing touch.
How To Make Pink Pasta Sauce
In a large skillet, over medium-low heat, heat some olive oil.
Add the finely chopped onion and the whole or minced garlic, sautéing them until they become translucent.
Reduce the heat to low and pour the tomato sauce, stirring it well with the onion and garlic mixture.
Cook at low heat for about 10 minutes.
Meanwhile, bring a large pot to boil with water, which you will salt when it starts to boil.
Add the cream to the red sauce and chopped parsley, stir well, and continue to cook over low heat.
Cook pasta al dente 2 minutes before the time written on the package.
Once cooked al dente, drain the pasta.
Remember to set aside some of the cooking water you will need when we mix the pasta with the pink sauce.
Add the cooked pasta to the skillet, a little pasta water, parmesan, and more parsley, and toss it gently with the pink sauce until every strand is coated with the sauce.
Transfer the Italian pink sauce pasta to serving plates or bowls.
Sprinkle some grated parmesan cheese on top.
- If you enjoy a bit of heat, add a pinch of red pepper flakes.
- Add cooked chicken, shrimp, or Italian sausage to the pasta for a more substantial meal.
- Add various sautéed vegetables like bell peppers, zucchini, or mushrooms.
- Add some brandy and prosciutto; this is a variation my mom makes, which she calls pasta alla cardinale. Delicious, believe me.
- Don’t overcook the pasta.
- Let the sauce simmer for at least 10 minutes so the flavors blend.
- To prevent the cream from curdling, avoid boiling the sauce vigorously. Keep the heat on low to medium throughout the cooking process.
- If the tomato puree is bitter, add a teaspoon of sugar.
What To Serve With This Creamy Pink Sauce
The Italian Pink Sauce Pasta is a complete meal on its own, but you can serve it with a side of a simple salad or garlic bread to soak the sauce.
If you have leftover pasta, here’s how you can store it:
Fridge: Allow the pasta to cool completely before transferring it to an airtight container.
Store it in the refrigerator for up to 3-4 days. When ready to enjoy, reheat it on the pan with olive oil and parmesan, or make a frittata pasta.
Freezer: If you’d like to freeze the pasta for more extended storage, it’s best to freeze the sauce separately from the cooked pasta.
Place the cooled sauce in a freezer-safe container or freezer bag, removing excess air.
The sauce can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight.
How to Make Italian Pink Sauce Pasta
CONNECT WITH THE BELLA VITA!
Be sure to follow me on social media so you never miss a post!
- 2 tablespoons of Extra-virgin olive oil
- 1 onion
- 1 garlic glove
- 2 cup Tomato sauce
- Chopped parsley
- ¾ cup Cream
- 2.5 cup Fusilli pasta ( or any pasta shape)
- ½ cup parmesan cheese
- Salt and black pepper to taste
- In a large pan, sauté the finely chopped onion and minced garlic at medium heat until golden and fragrant.
- Add the tomato sauce to the pan and stir gently to combine with the onions and garlic. Cook for about 10 minutes.
- Pour in the cream and season with salt, black pepper, and chopped parsley. Let the sauce simmer.
- Cook the pasta according to the package instructions until al dente.
- Drain the cooked pasta and add it to the pan with the pink sauce. Toss gently to coat the pasta evenly with some parmesan and chopped parsley. Add the same pasta water if needed,
- Serve the pasta topped with grated Parmesan cheese.
Amount Per Serving: Calories: 476Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 61mgSodium: 966mgCarbohydrates: 46gFiber: 4gSugar: 7gProtein: 13g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Can I substitute the heavy cream with a lighter alternative?
You can use half-and-half or whole milk instead of heavy cream if you prefer a lighter version.
Keep in mind that the sauce may be less rich and creamy, but it will still be delicious.
Can I make the sauce ahead of time?
A: Certainly! You can prepare the pink sauce and store it in the refrigerator for up to 2 days.
When you’re ready to serve, reheat the sauce on the stovetop and cook the pasta separately before combining them.
Can I make a vegan version of this sauce?
Certainly! Substitute the cream with plant-based alternatives like coconut milk or cashew cream.
You can also use vegan-friendly pasta, skip the Parmesan cheese, or replace it with a vegan cheese alternative.