Happy almost fall! With the way the weather has been cooling down, I’m considering it fall already! Before I get into pumpkin everything and holiday festive recipes, I wanted to post a very easy yet very tasty recipe for a perfect weeknight dinner, or a weekend, or lunch, or brunch … I mean whatever it is that you prefer. No judgement here.
The first time I ever tried Pink Sauce Pasta, was when my BFF’s talented niece made this for us for dinner. I was literally “WOWing” the whole time, while eating this pasta! I knew from that day on, I had to make this pasta again and again and again. And so I did!
I can’t believe this little baby that I used to be so obsessed with, all of the sudden is grown and cooks! ::Tears:: Fun fact: we share the same birthday! Twinsies. Thank you to her for this wonderful recipe, that I can share with you all!
I have to say, this is one of my favorite pasta sauces and I don’t think I can have any other pasta, any other way. Okay, ready for the ingredients? Heavy cream, tomato paste, olive oil, basil and fresh garlic are literally what give this pasta its flavor. YUP, that is literally it!! Some salt and pepper, with an optional sprinkle of red pepper flakes and you have yourself a wonderful, tasty meal.
Pink Sauce Pasta
Ingredients
- 1 16 oz Rigatoni Pasta box
- 1/4 cup olive oil
- 4 garlic cloves minced or chopped
- 2 tsps red pepper flakes use less if you don't like spicy, separated in half
- 1/3 cup basil chopped & separated in half
- 1.5 cups heavy cream
- 1/4 cup pasta water
- 8 tbsps tomato paste
- Salt and pepper to taste
- Shredded Mozzarella cheese
Instructions
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Boil pasta according to package directions. Drain and set aside. Set aside 1/4 cup of the pasta water to be used later.
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In a large pot (you can use the same pot you boiled the pasta in), heat olive oil on medium heat. Once oil is warm, add in minced garlic, 1 tsp of red pepper flakes and half of the basil. Once all ingredients start to sizzle (1-2 minutes), add in 2 tbsps of tomato paste and using a whisk, whisk together to incorporate it with the oil. Next add in 1 cup of heavy cream and 1/4 cup of pasta water. Whisk together. Finally add in remaining 1/2 cup of heavy cream and 7 tbsps of tomato paste. Whisk together until a smooth pink sauce forms. Allow sauce to simmer and boil for 5 minutes on medium heat, allowing the flavors to come together. Add in 1 tsp of red pepper flakes and remaining basil.
Perform a taste test at this point to see which spices you want to add in.
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Add in pasta a little at a time, making sure to fold pasta into the sauce. Alternatively you can keep the sauce and pasta separate and put together while eating it!
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Serve with mozzarella cheese on top and enjoy!
Recipe Notes
- Heavy cream tends to thicken, so if you have left overs for the next day, just reheat with a splash of water
- Depending on your preference, you can add another 1/4 to 1/2 cup of heavy cream. I liked the sauce as is, but if you want a richer sauce, feel free to add a creamer of your choice.
