Easy Pink Sauce Pasta (Print version)
Creamy tomato pink sauce pasta with garlic, parmesan, basil, and ridged pasta, ready in about 30 minutes.
# Ingredients:
For the pasta
01 -
12 oz (340 g) rigatoni or penne
02 -
1 tablespoon kosher salt, for the pasta water
For the pink sauce
03 -
1 tablespoon olive oil
04 -
2 tablespoons (28 g) unsalted butter
05 -
1 small yellow onion, finely chopped
06 -
3 cloves garlic, minced
07 -
1/4 teaspoon red pepper flakes, optional
08 -
1/3 cup (85 g) tomato paste
09 -
1 cup (240 g) crushed tomatoes
10 -
3/4 cup (180 ml) heavy cream
11 -
1/2 cup (50 g) freshly grated parmesan cheese, plus more for serving
12 -
1/2 teaspoon kosher salt, plus more to taste
13 -
1/4 teaspoon black pepper
14 -
1/2 cup (120 ml) reserved pasta water, plus more as needed
15 -
1/4 cup chopped fresh basil
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 -
Heat olive oil and butter in a large skillet over medium heat. Add the onion and a pinch of salt, then cook for 4-5 minutes until soft and lightly golden.
03 -
Add the garlic, red pepper flakes, and tomato paste. Stir for 1 minute until the paste darkens slightly and smells rich.
04 -
Stir in the crushed tomatoes and simmer for 3 minutes. Lower the heat, add the heavy cream, and stir until smooth and pink.
05 -
Add the drained pasta, parmesan, black pepper, and 1/4 cup reserved pasta water. Toss until glossy, adding more pasta water a spoonful at a time if the sauce is too thick.
06 -
Fold in the basil, taste, and adjust salt and pepper. Serve warm with extra parmesan on top.
# Good to know:
01 -
Best served right after tossing while the sauce is glossy.
02 -
Use heavy cream for the smoothest sauce.
03 -
Reserve pasta water before draining the noodles.