Go Back
pink sauce pasta

Simple Pink Sauce Pasta

Delicious Simple Pink Sauce Pasta recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 servings
Calories: 1475
Ingredients Method

Ingredients
  

  • 10.5 oz pasta (I always use Barilla penne)
  • 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
  • 1.5 tbsp olive oil
  • 1 red onion (finely diced into 1/4-inch pieces)
  • 4 garlic cloves (freshly minced for best flavor)
  • 1.75 cups tomato passata (I use Mutti for a smoother texture)
  • 1 tsp dried basil
  • 1 chicken bouillon cube
  • 2 pinches sugar
  • 1 sprinkle red chili flakes
  • salt
  • pepper
  • 3/4 cup cream (heavy cream makes it extra creamy and rich)
  • 1/2 cup milk
  • 1/2 cup mozzarella cheese (shredded from a block for better melting)

Method
 

  1. Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente. While the pasta cooks, finely dice the red onion into 1/4-inch pieces and mince the garlic cloves. This parallel timing means your pasta and aromatics will be ready at roughly the same time, keeping your workflow efficient.
  2. While the pasta finishes cooking, melt the butter and olive oil together in a large pan over medium heat. Once foaming, add the diced red onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant—this timing is crucial because you want the aromatics to release their flavors without burning.
  3. Stir the tomato passata into the cooked aromatics, then add the dried basil, chicken bouillon cube, sugar, and red chili flakes. Season with salt and pepper to taste. Simmer this mixture for 3-4 minutes, stirring occasionally to dissolve the bouillon cube completely and allow the flavors to meld together. I like to let the sauce develop for a full few minutes here—it makes a big difference in the depth of flavor.
  4. Once the pasta is cooked to al dente, drain it in a colander while reserving about 1 cup of the starchy pasta water in a separate container. This water is your secret ingredient for adjusting the sauce consistency later—the starch helps the sauce cling to the pasta beautifully.
  5. Reduce the heat to low and pour the heavy cream and milk into the tomato sauce, stirring constantly to combine smoothly. Once the cream is fully incorporated, add the shredded mozzarella cheese and stir until it melts completely into the sauce, creating a silky, pink-colored cream sauce. Keep the heat low here—high heat can cause cream to break and separate, so patience is key.
  6. Add the drained pasta from Step 4 directly to the cream sauce and toss gently for about 2 minutes over low heat, allowing the pasta to absorb the sauce flavors. If the sauce seems too thick, add reserved pasta water a splash at a time until you reach your desired consistency—it should be creamy and coat the pasta without pooling at the bottom. Taste and adjust seasonings if needed, then serve immediately.