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–+ servings
“Bowl of Italian Pink Sauce coated in creamy Italian pink sauce, garnished with fresh basil leaves and sprinkled herbs.”

Italian Pink Sauce

Creamy Italian Pink Sauce combines the best of marinara and Alfredo — rich, silky, and perfectly balanced between tangy tomato and smooth cream. This quick 20-minute recipe brings restaurant-quality pasta to your table with minimal effort. Perfect for weeknight dinners or cozy date nights.
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce Base
  • 2 tablespoon Olive oil
  • 4 tablespoon Butter - divided
  • 4 cloves Garlic - minced
  • ¼ teaspoon Red pepper flakes - optional
  • 28 oz Crushed tomatoes - 1 can
  • 14 oz Tomato sauce - 1 can
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 teaspoon Sugar - balances acidity
  • Salt and black pepper - to taste
For the Cream
  • 1 cup Heavy cream - room temperature
  • ½ cup Parmesan cheese - freshly grated
  • 2 tablespoon Tomato paste - adds color and depth
For Serving
  • 1 lb Pasta - penne rigatoni, or fettuccine
  • Fresh basil leaves - torn
  • Extra Parmesan cheese - for topping
  • Red pepper flakes - optional
  • Fresh cracked pepper - to taste
Optional Add-ins
  • ¼ cup Vodka - for vodka pink sauce variation
  • ½ cup Pasta water - helps emulsify sauce
  • Fresh mozzarella - or mini balls
  • Italian sausage or chicken - cooked sliced

Equipment

  • 1 Large deep skillet (12-inch) (For cooking the sauce)
  • 1 Large pasta pot (To boil pasta)
  • 1 Wooden Spoon (For stirring the sauce)
  • 1 Box grater (For grating Parmesan)
  • 1 Ladle (For adding pasta water)

Method
 

  1. Build a rich aromatic tomato base with garlic, butter, and herbs for deep flavor.
    “Minced garlic and red pepper flakes sizzling in olive oil in a black skillet, creating the flavorful base for the sauce.”
  2. Let the sauce gently reduce to concentrate flavors and thicken naturally.
  3. Stir in cream and cheese to transform the sauce into a silky pink mixture.
    “Creamy Italian pink sauce in a pan, swirled with a wooden spoon and sprinkled with herbs, salt, and pepper.”
  4. Toss the cooked pasta into the sauce for perfect coating and creamy texture.
  5. Garnish with basil, Parmesan, and pepper for a restaurant-style presentation.

Nutrition

Serving: 350gCalories: 640kcalCarbohydrates: 65gProtein: 18gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 890mgPotassium: 960mgFiber: 5gSugar: 12gVitamin A: 1800IUVitamin C: 18mgCalcium: 270mgIron: 4mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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