Pink sauce pasta combines rich tomato marinara with creamy alfredo sauce. This restaurant-quality dish takes just 20 minutes, perfect for busy weeknights. The blush-colored sauce is creamy with a bright tomato flavor that appeals to kids and adults. Also called rosé sauce or vodka sauce, this pasta delivers ultimate comfort food satisfaction.
What is Pink Sauce Pasta?
Pink sauce features creamy tomato-based sauce combining red marinara with white cream. The result is gorgeous pink sauce that’s neither too heavy like alfredo nor too acidic like marinara. Italian-American favorite that’s become popular worldwide. Pairs with any pasta shape and customizable with proteins and vegetables.
Ingredients
Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup marinara sauce
- 1 cup heavy cream
- 1/2 cup Parmesan, grated
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper
Pasta:
- 1 lb pasta (penne, rigatoni, fettuccine)
- Salt for water
Optional:
- Cooked chicken, shrimp, or sausage
- Spinach or sun-dried tomatoes
Instructions
- Cook Pasta: Boil salted water. Cook pasta 8-10 minutes until al dente. Reserve 1 cup pasta water. Drain.
- Make Sauce: Melt butter in skillet over medium heat. Sauté garlic 1-2 minutes.
- Add Marinara: Pour marinara into the skillet. Simmer 2-3 minutes.
- Add Cream: Reduce heat to medium-low. Slowly add cream while stirring. Simmer 3-4 minutes.
- Add Cheese: Stir in Parmesan, Italian seasoning, red pepper flakes. Season with salt and pepper.
- Combine: Add pasta to sauce. Toss to coat. Add pasta water if too thick.
- Serve: Garnish with basil and extra Parmesan. Serve immediately.
Pro Tips
- Use quality marinara and real Parmesan
- Reserve pasta water for adjusting consistency
- Keep heat medium-low when adding cream
- Use fresh garlic, not jarred
- Season gradually – marinara and Parmesan are salty
- Serve immediately for best texture
Variations
Chicken: Add 1 lb grilled chicken, sliced
Shrimp: Sauté 1 lb shrimp before making sauce
Spicy: Increase red pepper flakes to 1 tsp
Vegetable: Add mushrooms, spinach, sun-dried tomatoes
Vodka Sauce: Add 1/4 cup vodka with marinara, reduce before cream
Best Pasta Shapes
- Penne: Ridges hold sauce perfectly
- Rigatoni: Large tubes catch more sauce
- Fettuccine: Wide noodles coat evenly
- Farfalle: Bow ties trap sauce in pockets
- Shells: Cup the sauce for maximum flavor
Storage
Refrigerate: 3-4 days in an airtight container. Sauce thickens when cold.
Reheat: Skillet over medium-low heat with a splash of milk or cream. Stir frequently for 5-7 minutes. Or microwave at 50% power with added liquid.
Don’t Freeze: Cream sauces separate when thawed.
Serving Suggestions
- Green salad with balsamic vinaigrette
- Garlic bread or crusty Italian bread
- Roasted vegetables (broccoli, asparagus)
- Caesar salad
- Pinot Grigio or Chianti
Common Mistakes
- Overcooking pasta
- Using pre-shredded cheese
- High heat with cream (causes curdling)
- Not reserving pasta water
- Rinsing pasta after draining
- Making too far ahead
Nutrition (per serving, serves 6)
- Calories: 520
- Protein: 16g
- Carbs: 58g
- Fat: 24g
FAQs
Can I use half-and-half?
Yes, though less rich. Heavy cream is best.
Difference from vodka sauce?
Pink sauce is vodka sauce without vodka.
Make ahead?
1-2 hours ahead. Reheat gently with pasta water.
Kid-friendly?
Yes! Creamy, mild flavor kids love.
Use tomato sauce instead of marinara?
Yes, add Italian seasoning, garlic, and a pinch of sugar.
Conclusion
Pink sauce pasta delivers restaurant-quality comfort in 20 minutes. Perfect balance of creamy and tangy. Versatile recipe for any protein or vegetable. Kid-friendly and impressive for guests. Master this recipe for reliable weeknight dinners!
