Hey there! You know those days when you just want to whip up something quick but also feel a little fancy? That’s exactly how my love for this pink sauce pasta began. I remember the first time I tried it, I was in a pinch—guests were arriving in an hour, and my larder was rather bare. But as luck would have it, I had everything I needed to make this creamy, tangy, super comforting dish. It was a hit, and since then, I keep coming back to it whenever I need a reliable 30-minute meal.
Why You’ll Love This
I make this when I’m running low on time but still want to impress (my family goes bonkers for it). The sauce is the perfect blend of tomato and cream, making it both hearty and light. And if you’re anything like me, you’ll appreciate that this dish is forgiving—meaning you can tweak it here and there without causing a culinary disaster. (Trust me, I’ve tried!)
Ingredients
- 250g of your favorite pasta (I sometimes use penne, but spaghetti works in a pinch)
- 1 cup of tomato sauce (any brand is fine, though my Nana swore by San Marzano)
- 1 cup of heavy cream (I’ve used half-and-half when I was out; it’s a bit lighter)
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced (or more if you’re a garlic fiend like me)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (but you can omit if you’re dairy-free)
- Fresh basil for garnish (optional, but adds a nice touch)
Directions
- Boil the pasta until al dente, then drain and set aside. I usually steal a noodle at this point just to check; quality control, you know?
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until golden (don’t let it burn, it gets bitter!)
- Add the tomato sauce and cream to the pan. Stir it all up and bring to a simmer. It might look a little funky, but don’t worry, it all comes together.
- Toss in the cooked pasta, mixing until it’s all well coated. This is when I usually sneak a taste… just to be sure it’s good.
- Season with salt and pepper, then sprinkle the Parmesan cheese over the top. Stir again and let it all meld together for a couple of minutes.
- Serve hot, garnished with fresh basil if you’re feeling fancy.
Notes
I’ve learned that letting the sauce simmer for a few extra minutes makes the flavor just a tad richer, so don’t rush if you can help it. Also, using fresh basil makes all the difference—at least I think so.
Variations
One time, I added some cooked chicken breast, and it was delightful! But I also tried throwing in some peas once, and honestly? Not my best idea. Stick with the basics or try it with shrimp for something different.
Equipment
You’ll need a large pot for the pasta and a pan for the sauce. If you’re missing a colander, you can carefully use the pot lid to drain the pasta—just watch your fingers!
Storage Information
Store any leftovers in an airtight container in the fridge. It should last for a couple of days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
I love serving this pasta with a side of garlic bread (because carbs on carbs are a thing of beauty) and maybe a light salad if I’m feeling virtuous.
Pro Tips
Don’t rush letting the garlic brown; I once tried skipping it and ended up with a dish that tasted a bit flat. Patience is key here!
FAQ
Can I make this sauce ahead of time? Sure thing! Just store it separately and combine with fresh pasta when you’re ready to eat.
What if I don’t have fresh basil? No worries, dried basil or even parsley can work, though the fresh stuff gives it that extra oomph!
Is there a way to make this vegan? Absolutely, swap the cream for coconut milk and skip the cheese. It won’t be exactly the same, but it’s still tasty!
