Classic Pink Sauce Pasta
Classic Pink Sauce Pasta
Ingredients
For the Pasta
- 12 ounces pasta, such as penne, rigatoni, or farfalle
- 1 tablespoon salt, for pasta water
For the Pink Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Pour in the crushed tomatoes, stir well, and bring to a simmer. Reduce the heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 12 min
- 4
Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 5
Add the drained pasta to the pink sauce and toss to coat evenly. Stir in the chopped fresh basil.
⏱️ 2 min
- 6
Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pink Sauce Pasta
Ingredients
For the Pasta
- 12 ounces pasta, such as penne, rigatoni, or farfalle
- 1 tablespoon salt, for pasta water
For the Pink Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Pour in the crushed tomatoes, stir well, and bring to a simmer. Reduce the heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 12 min - 4
Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 5
Add the drained pasta to the pink sauce and toss to coat evenly. Stir in the chopped fresh basil.
⏱️ 2 min - 6
Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
⏱️ 1 min