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Delicious pink sauce pasta topped with fresh basil and grated parmesan

Pink Sauce Pasta

A creamy pasta dish with a sweet hint from ripe tomatoes, perfect for quick weeknight dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta of choice
  • 14 oz can crushed San Marzano tomatoes
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese Use grated cheese for smoother melting
  • 1 teaspoon dried herbs (basil and oregano) Feel free to mix up the herbs
  • Salt and pepper to taste
  • Olive oil for cooking

Method
 

Cooking the Pasta
  1. Cook pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Stir in crushed San Marzano tomatoes and herbs. Let simmer for about 5 minutes.
  3. Lower the heat and stir in heavy cream and parmesan cheese. Mix until the sauce is smooth and creamy.
Finishing the Dish
  1. Add cooked pasta to the sauce, stirring until well combined. Season with salt and pepper to taste.
  2. Serve hot, garnished with additional parmesan if desired.

Notes

Leftovers keep in the fridge for 3-5 days in an airtight container. For freezing, ensure it's sealed and consume within 2 months. Adding a splash of milk or cream when reheating can help restore the creamy texture.