Pink Pasta Sauce

Prepare to savor the creamiest, most flavorful Pink Sauce Pasta that will quickly become your go-to versatile, craveable comfort dish! I’ve perfected this sauce with layers of flavor from San Marzano tomatoes, fire-roasted diced tomatoes, caramelized shallots and garlic, a rich blend of herbs, and a swirl of cream and Parmesan for that ultra-silky finish.

Whether you’re cooking for date night or a weeknight dinner, this speedy, foolproof recipe comes complete with step-by-step photos, helpful tips and tricks, and delicious variations to make it your own.

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showing how to serve pink sauce by combining with pasta in a large pan

What makes Pink Pasta Sauce so good?

I tested and tweaked until every element of this pink sauce delivered bold flavor and velvety texture, and finally landed on this foolproof, flavor-packed version that’s better than anything I’ve had at a restaurant. Here’s why you’ll love it:

Full-bodied tomato base: San Marzano tomatoes, fire-roasted diced tomatoes, and tomato paste, are combined for deep, balanced flavor and natural sweetness.
Best technique: The tomato paste is sautéed to caramelize and release its sweetness (no tinny taste here!). The whole tomatoes are simmered, then crushed and simmered again to release their natural sweetness and bold flavor.
Aromatic depth: Starts with sautéed shallots and garlic to build a rich, savory foundation.
Herb-packed flavor: This dish features a generous blend of fresh or dried parsley, basil, oregano, thyme, and red pepper flakes, resulting in effortless layered complexity.
Silky Parmesan finish: Parmesan is cooked until fully melted (instead of being added off heat), resulting in a smooth, velvety consistency.
Velvety texture: A blender (rather than an immersion blender) ensures the sauce is extra creamy and clings beautifully to the pasta.

What is Pink Sauce?

Pink sauce is a creamy tomato-based pasta sauce made by combining homemade marinara with a splash of cream, resulting in a rich, velvety texture and a signature blush color. It blends the tanginess of tomatoes with the smoothness of cream for a balanced, comforting flavor.

Pink sauce is perfect for tossing with your favorite pasta, such as rigatoni (pictured), penne, or fettuccine, and pairs beautifully with chicken, shrimp, or roasted vegetables. You can also use it as a creamy base for baked pasta dishes or to elevate a simple dinner of gnocchi or ravioli.

Pink Sauce ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

San Marzano canned whole tomatoes: These prized Italian tomatoes are naturally sweet, low in acidity, and incredibly flavorful. I recommend the brands San Marzano, Cento, and Muir Glen.
Fire-roasted diced tomatoes: These add a sweet complexity to the sauce, and their juices help create the perfect texture once simmered down.
Parmesan cheese: Freshly grated Parmesan melts smoothly and adds salty, nutty richness. Grate it on a micro plane grater.
Heavy cream or milk: Cream creates the signature blush tone and luxurious texture of pink pasta. You can use ¾ cup milk for a lighter option, but don’t expect the sauce to be quite as rich, velvety, and indulgent.
Aromatics: Minced garlic and diced shallots add aromatic sweetness and complexity. You will need ½ cup diced shallots which is one medium shallot or you can use two smaller ones.
Tomato paste: This deepens the tomato flavor and gives the sauce a richer color and body. Store unused paste portioned by the tablespoon wrapped in parchment paper in the freezer.
Chicken bouillon: A teaspoon boosts umami and savory richness, especially useful in meatless dishes. You can use a bouillon paste, powder, or crushed cube.
Herbs and spices: A blend of oregano, parsley, basil, thyme, salt, pepper, and a pinch of sugar adds Italian-inspired depth. You can use dried herbs, fresh herbs, or mix and match both.
Red pepper flakes: Add just enough to lend a gentle heat that’s mellowed by the cream. You can adjust based on your spice tolerance.
Bay leaf: Simmering the sauce with a bay leaf adds subtle herbal nuances. Please remember to remove it before pureeing the sauce.
Rigatoni: This pasta shape is ideal for holding the luscious sauce in its ridges. You may also use penne, farfalle, fusilli, fettuccine, or even stuffed pastas like tortellini and ravioli—each shape clings to the creamy sauce in its own delicious way.

top view of pink sauce ingredients: San Marzano tomatoes, heavy cream, Parmesan, shallots, garlic, tomato paste, basil, spices, and basil

How to make Pink Sauce Pasta

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sauté aromatics. Heat a large braiser (my favorite, pictured or find a more economical one here) or saucepan over medium heat. Sauté the diced shallots in a mixture of butter and oil until they are softened. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the tomato paste and sauté for 60 seconds.

how to make pink sauce by sauteing shallots, then adding garlic and red pepper flakes and sautéing, then sautéing with tomato paste

Step 2: Add ingredients. Stir in the whole tomatoes, fire-roasted diced tomatoes, bouillon, spices, and bay leaf.

showing how to make pink sauce by stirring in the crushed tomatoes, fire-roasted diced tomatoes, bouillon, spices, and bay leaf.

Step 3: Simmer. Bring to a boil with the lid slightly ajar, then reduce to a gentle simmer for 10 minutes. After 10 minutes, crush the tomatoes with a potato masher and continue to simmer for 10 minutes with the lid ajar.

showing how to make pink sauce by simmering the sauce, then smashing the whole tomatoes with a potato masher

Step 4: Blend Sauce. Discard the bay leaf. Use a blender or a hand immersion blender (a blender will produce a smoother consistency) to purée the sauce, then return it to the pot.

showing how to make pink sauce by pureeing the sauce with an immersion blender or in a blender until smooth

Step 5: Add Parmesan and Cream. Add the Parmesan a handful at a time over low heat. Cook for 2-3 minutes on low until completely melted, followed by the cream.

showing how to make pink sauce by stirring in the Parmesan until melted, followed by the heavy cream

showing how to make pink sauce by stirring in the cream until velvety smooth

Step 6: Add Pasta. Stir in the pasta until evenly coated.

showing how to make pink sauce by stirring in the pasta to coat in the sauce

TIPS for making pink pasta

Check the label: If you’re not using Cento, Muir Glen or San Marzano brands, check the label to ensure other brands are DOP-certified. Otherwise, they can be any tomatoes masquerading as San Marzanos.
Use fresh ingredients—or don’t: Use fresh onions, garlic, parsley, and basil for the ultimate sauce, or use dried or powdered substitutes when needed. Just know that fresh is always best!
Melt the cheese: Because there is a full cup of Parmesan, it will take some time to melt. Continue to stir over low heat until the mixture is completely melted, creating a velvety sauce. Be patient, and don’t be tempted to increase the heat, or it can split.
Balance the flavors: Since every tomato has a different sugar content, be prepared to add additional sugar to taste to mellow the acidity. Add the sugar after you’ve stirred in the cream and Parmesan.
Make it your own: Consider adding more red pepper flakes, using more or less garlic, or varying the amount of basil, etc. You will also likely need to add additional salt and pepper to taste (I like freshly cracked added to personal servings).
Serve immediately: Pink sauce is best hot and freshly tossed with pasta for the creamiest result. If the sauce thickens upon standing, reheat it over low heat, adding a splash of milk or water as needed.

up close of scooping up pink sauce pasta showing how creamy and velvety it is

Pink Sauce Pasta Recipe variations

Spicy Pink Sauce: Add additional crushed red pepper flakes or a splash of hot sauce for heat.
Top with grilled, baked, or sautéed chicken: Try my baked chicken, Italian chicken marinade, blackened chicken, or crispy Parmesan chicken.
Meaty Version: Mix in cooked Italian sausage, pancetta, or ground turkey.
Seafood Style: Toss in lemon garlic shrimp, scallops, or crab meat. You could also use the salmon portion of my Tuscan Salmon recipe.
Add meatballs: Choose from authentic Italian meatballs, Parmesan meatballs, turkey meatballs, or use store-bought meatballs as a shortcut.
Veggie-Packed: Stir in sautéed or roasted vegetables, such as zucchini, bell peppers, mushrooms, spinach, or peas.
Cheesy Twist: Stir in additional grated Parmesan, or add mozzarella for extra richness.
Vegan Pink Sauce: Use dairy-free milk or cream and vegan Parmesan and butter.

top view of pink sauce recipe being served with pasta in a bowl garnished with Parmesan and basil

Serving Pink Pasta

Here are a few delicious ways to serve pink pasta:

Serve alongside a protein to make it a complete meal, like baked chicken thighs, balsamic chicken, baked pork tenderloin, or London broil.
Serve with a fresh salad, like Caesar salad, green bean salad, apple salad, or pear salad.
Pair with roasted vegetables, like roasted asparagus, roasted root vegetables, or roasted Brussels sprouts.
Mop up the sauce with garlic bread or breadsticks.

Pink Sauce Recipe storage

•Refrigerator: Let the sauce cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4–5 days.
•Freezer: You can freeze pink sauce, but because it contains cream, the texture may change slightly when thawed. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring well to restore its smooth consistency.

How to reheat pin sauce

•Stovetop (best method): Heat the sauce in a large saucepan over low heat, stirring frequently until it is warmed through. Avoid boiling to prevent the cream from separating.
•Microwave: Transfer to a microwave-safe container, cover loosely, and heat in 30-second intervals, stirring between each interval, until hot.
•Tips: If the sauce has thickened, stir in a splash of milk or cream to loosen it and restore its silky texture. If it has been frozen and separated, blend again in the blender.

FAQs for Pink Pasta Sauce

Pink sauce vs vodka sauce

Pink sauce and vodka sauce are both creamy tomato-based sauces that typically consist of a blend of tomato sauce, cream, Parmesan cheese, garlic, onion, and sometimes chili flakes. What sets vodka sauce apart is a splash of vodka, which helps balance the acidity and adds depth to the sauce.

Is pink sauce just alfredo and marinara?

Not exactly. Pink sauce is typically made by combining a tomato-based sauce (like marinara) with heavy cream, resulting in a smooth, rosy-colored sauce. While it might seem similar to mixing Alfredo and marinara, true pink sauce doesn’t usually include loads of butter and Parmesan, which is the base of Alfredo sauce.

What is another name for pink sauce?

Another name for pink sauce is rosa sauce (or salsa rosa in Italian). It’s also sometimes referred to as tomato cream sauce or creamy marinara, depending on the recipe and region.

up close of a bite of pink sauce pasta recipe showing the consistency of the sauce

Looking for more Italian Sauce Recipes?

Pesto
Arrabbiata
Tomato Sauce
Marinara Sauce
Bolognese Sauce
Alfredo Sauce
Healthy Alfredo Sauce
Sun-Dried Tomato Alfredo Sauce
Sun-Dried Tomato Pesto

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Servings: -6 servings

Total Time: 35

Prep Time: 10

Cook Time: 25

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Ingredients

1 tablespoon olive oil
1 tablespoon butter
4-6 garlic cloves, minced
1/2 cup diced shallots
2 tablespoons tomato paste
1/8-1/4 teaspoon red pepper flakes
28-oz. can whole peeled San Marzano tomatoes (Cento, Muir Glen, or San Marzano brand)
14.5-oz. can fire-roasted diced tomatoes, not drained
1 teaspoon chicken bouillon (base, powder, or crushed cube)
1 ½ tsps EACH dried oregano, dried parsley, dried basil (or 1 ½ TBS diced fresh)
1 1/4 teaspoon salt, plus more to taste
1/4 tsp EACH dried thyme, pepper, sugar
1 whole bay leaf
1 cup (100g) freshly grated Parmesan cheese (grated on a microplaner)
1 cup heavy cream. half and half, or milk (see notes)
chopped fresh basil for garnish
1 pound rigatoni or pasta of choice

Instructions

Sauté Aromatics: Heat a large braiser (3.5 qt, pictured) or saucepan over medium heat. Melt the butter in the oil, then add the diced shallots. Sauté for 4-5 minutes, until softened. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the tomato paste and sauté for 60 seconds.
Add Ingredients: Stir in the whole tomatoes with their juices, fire-roasted diced tomatoes with their juices, bouillon, spices, and a bay leaf. Bring to a boil with the lid slightly ajar, then reduce to a gentle simmer for 10 minutes, stirring occasionally and replacing the lid ajar. After 10 minutes, mash the tomatoes with a potato masher and continue to simmer gently for an additional 10 minutes with the lid ajar. Meanwhile:
Cook Pasta: Cook the rigatoni in salted, boiling water, according to the package instructions.
Blend Sauce: Discard the bay leaf. Use a blender or a hand immersion blender (a traditional blender will produce a smoother consistency) to purée the sauce, then return it to the pot.
Add Parmesan: Add the Parmesan a handful at a time over low heat. Cook for 2-3 minutes on low until completely melted.
Add Cream and Pasta: Stir in the heavy cream until smooth, then add the pasta and stir to combine. Adjust to taste with freshly cracked salt, pepper, red pepper flakes, or sugar if desired.
Serve: Garnish servings with additional Parmesan cheese and fresh basil.

Notes

Milk: You can use ¾ cup half and half or milk for a lighter option, but don’t expect the sauce to be quite as rich, velvety, and indulgent.

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2 Comments

Brenda says

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Delicious! Pasta Sunday dinner was amazingly delicious. Got the recipe through email and had to make it. I miss your Facebook post, I report the hacked page but so far no luck so I downloaded Instagram so I can keep track of your post there. Hopefully you get your page back soon!

- Jen says
  
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  Wonderful Brenda! I’m so glad you enjoyed it! Thank you for your help on FB and for finding me on Instagram! You’re so sweet!