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Pink Sauce Pasta

Prep Time 10 minutes
Cook Time 15 minutes

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

  1. Boil pasta according to package directions. Drain and set aside. Set aside 1/4 cup of the pasta water to be used later.

  2. 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.

  3. 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!

  4. 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.