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Creamy Italian Pink Sauce Pasta

A white bowl filled with rigatoni pasta coated in a rich pink sauce pasta, garnished with fresh basil leaves.

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Make this simple, creamy pink sauce pasta, often called Rose Sauce, using a mix of marinara and cream for a quick weeknight meal.

Ingredients

Scale
  • 1 pound pasta (penne or rigatoni recommended)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can crushed tomatoes or marinara sauce
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Fresh basil 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 chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes or marinara sauce, oregano, salt, pepper, and red pepper flakes if using. Bring the sauce to a gentle simmer.
  5. Reduce the heat to low. Stir in the heavy cream until the sauce turns a uniform pink color.
  6. Stir in the grated Parmesan cheese until the sauce is smooth.
  7. Add the drained pasta to the skillet with the sauce. Toss to coat everything evenly.
  8. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  9. Serve immediately, garnished with fresh basil.

Notes

  • For a richer flavor, substitute half the heavy cream with cream cheese softened slightly before adding.
  • You can add cooked protein like shredded chicken or shrimp during step 6.
  • Taste the sauce before adding salt, as Parmesan cheese is already salty.

Nutrition