Italian Pink Sauce – Rose Pasta Recipe

There's something magical about a bowl of Italian Pink Sauce Pasta—the way the creamy tomato sauce clings to every bite, the balance of rich and tangy flavors, and the way it feels like pure comfort on a plate. This dish combines the best of both worlds: the light acidity of a classic marinara with the velvety indulgence of a cream-based sauce.

this Recipe

I first fell in love with pink sauce pasta during a trip to Rome, where a tiny trattoria served the most luscious, rose-colored dish I had ever seen. Since then, I’ve perfected my own version that’s quick enough for weeknights yet elegant enough for entertaining. Whether you’re cooking for family or looking to impress guests, this recipe is a surefire hit.

Why You'll Love This Italian Pink Sauce

Get ready to fall in love with your new favorite pasta dish. Italian Pink Sauce Pasta is creamy, flavorful, and incredibly easy to make.

First off, it’s a one-pan wonder. With minimal dishes to wash, you can spend more time enjoying your meal and less time scrubbing pots and pans.

It’s also quick and weeknight-friendly. You can have this dish on the table in just 30 minutes, making it perfect for busy days when you still want a homemade meal.

The flavor is perfectly balanced. The slight tanginess of the tomatoes pairs beautifully with the smooth, creamy texture, creating a sauce that’s rich but not overwhelming.

Plus, this recipe is versatile. You can add protein like chicken or shrimp, toss in veggies like spinach or mushrooms, or even swap out the pasta for a low-carb alternative.

Ingredients Notes

The beauty of this Italian Pink Sauce lies in its simplicity, using just a few staple ingredients to create an indulgent, restaurant-quality dish.

Tomatoes: The heart of the sauce! Use crushed San Marzano tomatoes for the best balance of sweetness and acidity. If you’re short on time, a high-quality canned tomato puree works well too.

Heavy Cream: This is what gives pink sauce its signature creamy texture. Full-fat heavy cream is best for a rich and velvety consistency, though you can substitute half-and-half for a lighter version.

Pasta: A sturdy pasta like penne, rigatoni, or fettuccine works best, as these shapes hold onto the sauce beautifully. If you’re craving a lighter option, try whole wheat or chickpea pasta.

Garlic and Onion: A finely diced onion and a few cloves of garlic add a depth of flavor that makes the sauce irresistible. Don’t skip these!

Parmesan Cheese: Freshly grated Parmesan brings saltiness and umami that rounds out the sauce perfectly. Avoid pre-grated cheese, as it doesn’t melt as smoothly.

If you have one, a large skillet or deep pan will work best for combining all the ingredients into a smooth and creamy sauce.

How To Make This Italian Pink Sauce

Making Italian Pink Sauce Pasta is surprisingly simple, and once you try it, you’ll never go back to store-bought sauces.

Start by cooking your pasta in a large pot of salted boiling water. Aim for al dente, since it will finish cooking in the sauce. Reserve about ½ cup of pasta water before draining.

Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant. This step builds the flavor foundation for the sauce.

Next, pour in the crushed tomatoes and let them simmer for about 10 minutes, allowing the flavors to deepen. Stir in a pinch of salt, black pepper, and red pepper flakes for a bit of heat.

Now comes the magic—slowly stir in the heavy cream, watching as the sauce transforms into a beautiful pink hue. Reduce the heat to low and let it gently simmer for a couple of minutes.

Add the drained pasta directly into the sauce, tossing to coat each piece in the creamy, tomato-infused goodness. If needed, use some of the reserved pasta water to loosen the sauce to your desired consistency.

Finally, stir in the Parmesan cheese, allowing it to melt into the sauce for an ultra-silky finish. Serve immediately with fresh basil and an extra sprinkle of Parmesan on top.

Storage Options

If you have leftovers (which isn’t likely!), you can store this pink sauce pasta for later.

For the fridge, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The sauce may thicken, so add a splash of cream or milk when reheating.

For the freezer, store the sauce separately in an airtight container for up to 2 months. When ready to use, thaw overnight in the fridge and gently reheat on the stovetop before tossing with fresh pasta.

To reheat, warm the pasta over low heat with a splash of cream or broth to revive the silky texture. Avoid microwaving on high, as the sauce can separate.

Variations and Substitutions

The best part about pink sauce pasta is how adaptable it is!

Want to add protein? Stir in cooked chicken, shrimp, or crumbled sausage for a heartier meal.

Looking for a veggie boost? Sautéed spinach, mushrooms, or zucchini blend seamlessly into the sauce.

Need a dairy-free option? Swap the heavy cream for coconut cream or a plant-based alternative.

Prefer a spicy kick? Add extra red pepper flakes or a splash of hot sauce to amp up the heat.

For a low-carb version, use zucchini noodles or spaghetti squash instead of traditional pasta.

No matter how you customize it, this Italian Pink Sauce Pasta will always be creamy, comforting, and absolutely delicious. Try it once, and it just might become your new favorite!

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