Description
This Italian Pink Sauce Pasta recipe features a luscious and velvety cream sauce made with crushed tomatoes, tomato paste, and Parmigiano-Reggiano cheese. Perfectly cooked penne pasta is coated in a rich and flavorful pink sauce, combining the tangy brightness of tomatoes with the smoothness of cream, making it a comforting and elegant dish for any occasion.
Ingredients
Pasta
- 16 ounces penne (or any short-cut pasta, such as penne zita rigate)
Sauce
- 1 tablespoon extra-virgin olive oil
- ½ cup diced onion
- 2 teaspoons finely minced garlic
- ½ teaspoon kosher salt
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1.5 ounces finely grated Parmigiano-Reggiano cheese
- ½ cup heavy cooking cream (35% fat)
To Serve
- Extra Parmigiano-Reggiano cheese
- Spinach and arugula salad (optional)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Drain the pasta and return it to the pot, then set aside while you prepare the sauce.
- Cook onions and garlic: Heat olive oil in a large skillet over medium heat. Add the diced onions, minced garlic, and kosher salt. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
- Add tomato paste: Stir in the tomato paste with the onions and garlic, cooking for about 30 seconds to develop its flavor.
- Add crushed tomatoes and spices: Pour in the canned crushed tomatoes, then add the dried basil and oregano. Stir to combine and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes with the lid slightly ajar to allow the sauce to thicken gently.
- Add remaining ingredients: Remove the skillet from heat. Stir in the finely grated Parmigiano-Reggiano cheese, then slowly pour in the heavy cooking cream while stirring to create a smooth, creamy pink sauce.
- Serve: Add 2-3 ladles of the pink sauce to the reserved pasta and toss gently to coat. Divide the pasta into serving bowls, adding more sauce if desired. Serve with extra Parmigiano-Reggiano cheese on top and a fresh spinach and arugula salad on the side, if using.
Notes
- For best results, use freshly grated Parmigiano-Reggiano cheese rather than pre-grated options for more authentic flavor and texture.
- You can substitute penne with other short pasta shapes like rigatoni or fusilli.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, though the texture will be less creamy.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stovetop, adding a splash of cream or pasta water if it thickens too much.
- Adding a pinch of red pepper flakes during the tomato simmering step can give the sauce a subtle spicy kick.
