Pink Tomato Pasta with Cream Sauce Recipe

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The Comfort of Pink Tomato Pasta with Cream Sauce Recipe

There’s something deeply satisfying about a creamy, pink-hued pasta that just wraps you in warmth with every bite. This Pink Tomato Pasta with Cream Sauce Recipe strikes the perfect balance between rich creaminess and the bright tang of tomato paste, giving you a dish that feels indulgent but still fresh. I love how the sauce clings to each penne, creating these golden pockets of flavor that invite you back for more.

When I first made this recipe, I was drawn in by how easily it comes together but still feels special—like a quiet weekend treat you might savor while chatting over a glass of wine. You’ll notice how the creamy sauce has a velvety texture with a gentle tang and just a hint of warmth from the optional red pepper flakes, making it irresistibly comforting.

If you’re looking for something simple yet elegant to elevate your midweek dinner, this Pink Tomato Pasta with Cream Sauce Recipe is a soulful answer. Let’s dive into what makes it so charming, starting with the ingredients and then the easy steps that make it a winner.

Ingredient Guide

• Pasta (12 ounces penne or rigatoni): These shapes hold the sauce beautifully—feel free to swap for fusilli or farfalle if that’s what you have on hand.
• Olive oil (1 tablespoon): Adds a subtle fruity richness to start the sauce.
• Garlic (3 cloves, minced): Aromatic and essential for a savory base.
• Shallot (1 small, finely chopped): Offers a gentle sweetness that deepens the flavor; yellow onions work in a pinch.
• Tomato paste (1/2 cup): The concentrated tomato flavor is key for the vibrant pink hue and rich taste.
• Heavy cream (1/2 cup): This lends the sauce its velvety smooth texture.
• Whole milk (1/2 cup): Lightens the cream slightly so it’s luscious but not too heavy.
• Red pepper flakes (1/4 teaspoon, optional): Adds a gentle kick that livens up the sauce without overpowering it.
• Grated Parmesan cheese (1/4 cup): Brings in that salty, umami-rich punch that makes every bite crave-worthy.
• Salt and black pepper: To season and brighten all the flavors.
• Fresh basil (chopped, for garnish): Adds fresh herbal brightness and a pop of color.

Prep Before You Begin

Before you start, I find it helpful to have everything prepped—a true mise en place moment. Mince the garlic, finely chop the shallot, and grate the Parmesan. Having your ingredients ready ensures a smooth flow once you turn on the stove. No oven needed here, which makes this a great quick meal!

How to Make Pink Tomato Pasta with Cream Sauce Recipe

1. Cook the pasta: Bring a large pot of salted water to a boil. The salt seasons the pasta internally—you’ll notice the difference in taste. Add the penne or rigatoni and cook following the package instructions until al dente, usually about 9–11 minutes. Drain well and set aside. The pasta should feel firm but not hard, as it will cook a little more in the sauce.
2. Start the sauce: Heat the olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and finely chopped shallot. Stir gently and sauté for 2–3 minutes until fragrant and translucent—you’ll get a lovely aromatic base filling the kitchen.
3. Blend in tomato paste: Add the tomato paste to the skillet. Cook it with the garlic and shallot for about 2 minutes, stirring occasionally. This step deepens the tomato flavor and mellows its acidity. Notice how the paste darkens slightly and becomes richly aromatic.

4. Add cream and milk: Lower the heat to medium-low. Slowly whisk in the heavy cream and whole milk until you get a smooth, even sauce with that beautiful soft pink color. Don’t rush this step because careful stirring helps prevent curdling and ensures a velvety texture.
5. Simmer gently: Let the sauce simmer for 3 to 4 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. You’ll notice it turns glossy and coats the back of your spoon beautifully.
6. Finish with Parmesan: Stir in the grated Parmesan cheese until melted and smooth. This adds a savory depth and silky finish. Season with salt, black pepper, and if you like a touch of warmth, sprinkle in the red pepper flakes now.
7. Toss pasta in sauce: Add the drained pasta back to the skillet. Gently toss or stir to coat each piece evenly. Warm through for 1–2 minutes so the pasta absorbs the sauce and tastes harmonized rather than separate elements.
8. Garnish and serve: Transfer to plates or a serving bowl, then sprinkle generously with fresh chopped basil and a little more Parmesan if you like. Serve immediately while everything is luxuriously warm and aromatic.

Creative Variations for Pink Tomato Pasta with Cream Sauce Recipe

• Swap half the cream for a dollop of mascarpone or ricotta for extra richness and softness.
• Add sautéed mushrooms or roasted cherry tomatoes for added texture and earthy notes.
• Stir in cooked shrimp or shredded rotisserie chicken to introduce protein and make it a fuller meal.
• Use fresh basil as a pesto swirl on top instead of chopped for an herbal punch.
• Try smoked paprika or a dash of nutmeg in the sauce for an unexpected warmth.
• For a vegan twist, substitute cream and milk with coconut cream and nutritional yeast instead of Parmesan.

Storage, Freezing & Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken—simply stir in a splash of milk when reheating.
• Freezing: Not ideal due to cream, but if needed, freeze in a sealed container for up to 1 month. Thaw overnight in the fridge and reheat gently.
• Reheating: Warm slowly on the stove over low heat, stirring often. You can also microwave in short bursts, adding a bit of milk to restore creaminess.
• Fresh basil is best added after reheating to keep its vibrant flavor and color bright.

Pink Tomato Pasta with Cream Sauce Recipe FAQs

• Can I make this Pink Tomato Pasta with Cream Sauce Recipe dairy-free? Yes! Swap heavy cream and milk for coconut milk or a creamy plant-based alternative; use nutritional yeast or vegan cheese instead of Parmesan.
• What pasta works best for this recipe? Penne and rigatoni are my favorites as they hold the sauce nicely, but you can use fusilli, farfalle, or even spaghetti if that’s what you have.
• How spicy is the finished dish? It’s mild by default, but you can increase or omit the red pepper flakes to suit your heat preference.
• Can I prep parts of this recipe ahead? Absolutely. You can cook the pasta and prepare the sauce separately, then combine and heat before serving.
• Is the tomato paste flavor strong? The cooking step mellows the paste, creating a rich tomato background without overwhelming acidity.

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