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Creamy Italian pink sauce recipe with penne pasta
Jacqueline Ingersoll

Italian Pink Sauce Recipe – The Creamiest Pasta Delight You’ll Ever Try

This Italian pink sauce recipe blends crushed tomatoes, cream, garlic, and Parmigiano-Reggiano for a luscious, blush-colored sauce that clings perfectly to penne or any short pasta. It's the ultimate comfort food, straight from a sunny kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Method Nutrition Notes

Ingredients
  

  • 16 ounces penne or any short-cut pasta—I used penne zita rigate
  • 1 tablespoon extra-virgin olive oil
  • ½ cup diced onion
  • 2 teaspoons finely minced garlic
  • ½ teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 28 ounces canned crushed tomatoes
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 1.5 ounces finely grated Parmigiano-Reggiano cheese
  • ½ cup heavy cooking cream 35% fat
  • Optional: serve with extra Parmigiano-Reggiano

Method
 

  1. 1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain, return to the same pot, and set aside.
  2. 2. In a large skillet over medium heat, add olive oil, onions, garlic, and salt. Sauté for 5 minutes until onions are translucent.
  3. 3. Add the tomato paste and sauté for 30 seconds to intensify the flavor.
  4. 4. Add crushed tomatoes, basil, and oregano. Stir and bring to a boil, then lower the heat and simmer for 10 minutes.
  5. 5. Remove from heat, add grated cheese, and slowly pour in the cream. Stir to combine until sauce is smooth and pink.
  6. 6. Add 2–3 ladles of sauce to the pasta, stir to coat, and divide into bowls. Serve with extra Parmigiano-Reggiano and a side salad.

Nutrition

Serving: 1bowlCalories: 560kcalCarbohydrates: 58gProtein: 14gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 65mgSodium: 620mgFiber: 4gSugar: 7g

Notes

Use fresh Parmigiano-Reggiano for best results.
Reserve some pasta water to adjust sauce consistency if needed.
Serve with spinach or arugula salad and crusty bread.

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