Pink Sauce Recipe
Prepare to savor the creamiest, most flavorful Pink Sauce Pasta that will quickly become your go-to comfort dish! See the post for step-by-step photos, helpful tips and tricks, and delicious variations to make it your own.
Servings 4 -6 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4-6 garlic cloves, minced
- 1/2 cup diced shallots
- 2 tablespoons tomato paste
- 1/8-1/4 teaspoon red pepper flakes
- 28-oz. can whole peeled San Marzano tomatoes (Cento, Muir Glen, or San Marzano brand)
- 14.5-oz. can fire-roasted diced tomatoes, not drained
- 1 teaspoon chicken bouillon (base, powder, or crushed cube)
- 1 ½ tsps EACH dried oregano, dried parsley, dried basil (or 1 1/2 TBS diced fresh)
- 1 1/4 teaspoon salt, plus more to taste
- 1/4 tsp EACH dried thyme, pepper, sugar
- 1 whole bay leaf
- 1 cup (100g) freshly grated Parmesan cheese (grated on a microplaner)
- 1 cup heavy cream. half and half, or milk (see notes)
- chopped fresh basil for garnish
- 1 pound rigatoni or pasta of choice
Instructions
- Sauté Aromatics: Heat a large braiser (3.5 qt, pictured) or saucepan over medium heat. Melt the butter in the oil, then add the diced shallots. Sauté for 4-5 minutes, until softened. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the tomato paste and sauté for 60 seconds.
- Add Ingredients: Stir in the whole tomatoes with their juices, fire-roasted diced tomatoes with their juices, bouillon, spices, and a bay leaf. Bring to a boil with the lid slightly ajar, then reduce to a gentle simmer for 10 minutes, stirring occasionally and replacing the lid ajar. After 10 minutes, mash the tomatoes with a potato masher and continue to simmer gently for an additional 10 minutes with the lid ajar. Meanwhile:
- Cook Pasta: Cook the rigatoni in salted, boiling water, according to the package instructions.
- Blend Sauce: Discard the bay leaf. Use a blender or a hand immersion blender (a traditional blender will produce a smoother consistency) to purée the sauce, then return it to the pot.
- Add Parmesan: Add the Parmesan a handful at a time over low heat. Cook for 2-3 minutes on low until completely melted.
- Add Cream and Pasta: Stir in the heavy cream until smooth, then add the pasta and stir to combine. Adjust to taste with freshly cracked salt, pepper, red pepper flakes, or sugar if desired.
- Serve: Garnish servings with additional Parmesan cheese and fresh basil.
Video
Notes
Milk: You can use 3/4 cup half and half or milk for a lighter option, but don't expect the sauce to be quite as rich, velvety, and indulgent.