If a cream sauce is your go-to pasta order, I’m going to do you one better. This pink pasta sauce is the best of both worlds. As much as cream sauce for pasta is ah-may-zing, it can also be a little “too-too”. As in too much.
Over the years, I’ve been known to order a little red sauce on the side of my cream pasta sauce order just to cut the richness. Now instead of making or ordering two sauces, this super quick pasta rosa sauce makes it especially easy.
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You might be thinking,, “Lori, isn’t pink pasta sauce the same as vodka sauce”? I can see why you would feel that way. but the differences are clear. Pink pasta sauce:
- has white wine in it (no vodka)
- isn’t the least bit spicy
- doesn’t have meat like a pancetta vodka sauce.
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The quest for the perfect pink
I did several rounds of testing to achieve the perfect pink color and flavor. First I started with tomato puree and while the color was there, the rich flavor I was looking for was not.
Next I tried using some of my Italian red sauce. My hope was that it would pack the sauce with flavor but it completely overpowered the cream and wasn’t the least bit delicate (or pink).
While all these tests were tasty, the answer was literally in my fridge.
The power of concentrated tomato paste
The winning combo is a blend of light table cream and a whisper of intense triple concentrated tomato paste. It’s a staple in the fridge and it saves me from having to open a can of paste when only a small amount is needed.
Tomato paste is a flavor powerhouse with great texture that keeps the sauce thick and creamy. It also brings a big umami kick that regular tomatoes alone can’t and helps create that gorgeous blush hue pink pasta sauce is known for.
Initially, I thought I needed 2 T of tomato paste but found that 1 T gave the right balance of color, flavor and texture.
How to make pink pasta sauce
Grab your favorite skillet and cook some pasta al dente (I love rotini or rigatoni with a rosa sauce). This sauce comes together quickly! Here is all that’s needed:
Pro tip
Reserve even more pasta water and add a splash or two when reheating the sauce the next day.
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Quick and Easy Pink Pasta Sauce
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Ingredients
- 2 T unsalted butter
- ¼ cup minced shallot, about 1 whole shallot; onion works too
- 3 cloves garlic, minced
- ¼ cup white wine, chardonnay or sauvignon blanc; something dry
- 1 Tablespoon tomato paste, I use triple concentrated in a tube
- 1 ½ cup light table cream, *see note below
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ lb pasta, like rigatoni, bow tie or orecchiette
- 1 cup reserved pasta water
Garnish
- parmesan cheese
- fresh parsley, minced
Instructions
- In a large 10" skillet, melt the butter over medium heat. Add the shallot and saute for 3 minutes. The butter solids will start to separate and that's the time to add the garlic. Saute garlic for 30 seconds2 T unsalted butter, ¼ cup minced shallot, 3 cloves garlic
- Pour in the white wine and cook over medium high heat for 2 minutes.¼ cup white wine
- Stir in the tomato paste and swirl it among the shallots and garlic to caramelize for about 1 minute.1 Tablespoon tomato paste
- Whisk in the table cream making sure to completely incorporate the tomato paste in. Season with salt and pepper. Simmer for about 5-10 minutes on low until thickened and the sauce coats the back of a spoon. Don't allow the sauce to boil.1 ½ cup light table cream, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper
- Add cooked pasta to pan and stir to coat the pasta. Stir in the reserved pasta water to loosen the sauce.½ lb pasta, 1 cup reserved pasta water
- Taste and correct for seasoning. Serve immediately with fresh parsley and parmesan.parmesan cheese, fresh parsley
