Pink sauce pasta is creamy, pretty and naturally vegetarian. Whether you're looking for the best Valentine's Day pasta or a quick everyday treat, this easy rose sauce recipe is restaurant-worthy and ready in just 20 minutes.
Try my creamy chicken pasta bake or hidden veg pasta sauce next!
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Pink sauce pasta is the creamy, rosy tomato pasta you reach for when you can't decide between red and white sauce.
It's vegetarian, ready in 20 minutes and pretty enough for date night, which is exactly why it's earned a permanent spot in my weeknight rotation.
If you can't get enough of that tomato-cream combo, bookmark my creamy tomato pasta sauce for the simplest version going, and my chicken vodka pasta for the boozier, protein-packed cousin of this very dish.
Pink sauce, rose sauce, salsa rosa, whatever you want to call it, this is the one that ends the great red-or-white debate at the table! It blends the tang of tomatoes with the richness of cream until it turns the prettiest soft pink, and it tastes like something you'd order at a restaurant.
Here's my secret: a splash of red wine. It's optional, but it deepens the color and adds a little something to the sauce you won't get from tomato and cream alone. Don't skip it if you've got an open bottle.
What do you need to make pink sauce pasta?
Unsalted butter - Sauteeing the shallots and garlic in butter instead of olive oil sets the foundation for an extra-creamy sauce.
Shallots - Their mild flavor is perfect for this delicate sauce. However, you can substitute them with a regular onion if you want.
Garlic - Fresh garlic is best in this recipe, and you can either chop it very finely or crush it.
Red chili flakes - You only need a quarter of a teaspoon of red chili flakes to give this pink pasta sauce a bit of a kick.
Red wine - This is optional, and you don't have to use it if you don't like to cook with wine. However, I find that it's the secret ingredient that turns this pink pasta sauce into something truly special.
Passata (tomato puree) - Passata is a thick tomato sauce made from sieved tomatoes. It's also known as tomato puree in the US.
Double cream - While a mix of double cream (heavy cream) and whole milk is best for this pink pasta sauce because it makes it extra creamy, you can use just milk if you want to cut down on calories. You will need to let the sauce bubble for a couple more minutes to thicken. The final result won't have the same level of creaminess, though.
Fresh basil - A handful of shredded fresh basil leaves will infuse the sauce with a herby flavor. You can reserve some extra fresh basil to top each bowl before serving.
Parmesan - Parmigiano Reggiano is perfect for this pink pasta sauce, but if you want to make it vegetarian, you'll need to substitute a veggie-friendly hard cheese.
How to make it?
Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the package instructions. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat a large, deep pan or Dutch oven over medium heat and melt the butter. Sauté the shallots and garlic for 2-3 minutes, until softened.
Add the red chili flakes, then pour in the red wine and cook for 1-2 minutes, until the alcohol mostly evaporates.
Stir in the passata (tomato sauce) and bring to a simmer.
Add the double cream and milk and allow the sauce to bubble for 1-2 minutes.
Next, stir in the fresh basil leaves and grated Parmesan.
Season with freshly ground black pepper, then transfer the cooked pasta to the pan. Toss to cover the pasta in sauce, then stir in the fresh parsley.
Season to taste and serve immediately with some extra grated Parmesan on top if you like.
Make this pink sauce pasta vegan
It's super easy to make this creamy pink sauce vegan.
All you have to do is use plant-based butter and replace the double cream and milk combo with cashew cream or coconut milk.
When it comes to the Parmesan, you can either skip it or substitute a plant-based version.
Recipe notes and tips
- This pink pasta sauce goes well with shrimp or chicken. You can simply add any extras to the sauce at the end, just before stirring in the pasta.
- You can add 1 teaspoon of Italian seasoning for extra flavor.
- If the sauce looks too thick after stirring in the pasta, add some of the reserved pasta water until it reaches the desired consistency.
- This pasta is best served immediately, but leftovers will keep well in the fridge for up to 3 days. It's best to reheat it in the microwave.
FAQ
Pink sauce pasta is pasta tossed in a creamy tomato sauce, also called rose sauce, rosa sauce or salsa rosa. It blends passata or tomato puree with cream until the sauce turns a soft pink, giving you the tang of tomato and the richness of cream in every bite.
They're close cousins. Both are creamy tomato sauces, but vodka sauce adds a splash of vodka that sharpens the flavor. This pink sauce skips the vodka and leans on red wine instead, so it's a little softer and just as rich. For the boozy version, try my penne alla vodka with sausage.
Yes, it's vegetarian as written, made with shallots, garlic, passata, cream and Parmesan. For a strictly vegetarian version, use a vegetarian hard cheese in place of Parmesan, and to make it vegan, swap the cream for coconut cream and a dairy-free cheese.
No. The viral TikTok pink sauce is a bright pink condiment made with dragon fruit. This is the Italian-style creamy tomato pasta sauce, no food coloring in sight.
More easy pasta recipes you'll love
- Lemon Butter Garlic Pasta Sauce (Pasta al Limone)
- Creamy Garlic Parmesan Orzo
- Easy White Wine Pasta Sauce
- Easy Creamy Spicy Chicken Pasta
- Creamy Chicken Gnocchi
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Pink Sauce Pasta
Ingredients
- 8.8 oz (250 g) pasta
- 2 tablespoons unsalted butter
- 2 medium shallots, finely diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chilli flakes
- ⅓ cup (75 ml) dry red wine
- 1 cup (200 g) passata (tomato sauce)
- 1 cup (200 ml) double cream
- ½ cup (100 ml) whole milk
- 6-8 fresh basil leaves
- ⅓ cup (30 g) grated Parmesan
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.8.8 oz pasta
- Meanwhile, heat a large, deep pan or a Dutch oven over medium heat and melt the butter in it. Saute the shallots and garlic for 2-3 minutes until they soften.2 tablespoons unsalted butter2 medium shallots2 large garlic cloves
- Add the red chilli flakes, then pour in the red wine and continue to cook for 1-2 minutes until the alcohol mostly evaporates.¼ teaspoon red chilli flakes⅓ cup dry red wine
- Stir in the passata (tomato sauce) and bring to a simmer. Add the double cream and milk and allow the sauce to bubble for 1-2 minutes.1 cup passata (tomato sauce)1 cup double cream½ cup whole milk
- Next, stir in the fresh basil leaves and grated Parmesan, season with freshly ground black pepper, then transfer the cooked pasta to the pan. Toss to cover the pasta in sauce, then stir in the fresh parsley.6-8 fresh basil leaves⅓ cup grated Parmesan1 tablespoon fresh parsley
- Season to taste and serve immediately with some extra grated Parmesan on top if you like.Salt and pepper to taste
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Steven Lemprière says
Very similar to a pasta sauce I cook, using the same ingredients, but with a few substitutions. Gochujang, Korean fermented chilli paste, instead of red chilli flakes; it adds flavour and body to the sauce. A generous dollop of double concentrate sun-dried tomato puree with a couple of pinches of sugar replaces the passata. Crème Fraîche and Herbés de Provence are my cream and herb of choice, and of course a little of the starchy water from the cooked pasta can adjust the creaminess of the sauce to your taste.
Often, after sauteing the shallots and garlic in olive oil, I add meatballs, small and hand-rolled from either a skinned Italian or Toulouse type sausage. As the shallots and garlic soften, a pinch of fennel flavours the oil, and I stir a knob of butter into the sauce before serving.
Alice says
Hi Steven, what a brilliant comment — your version sounds gorgeous! The gochujang swap is genius, and a knob of butter at the end is never a bad idea. I might have to try the sun-dried tomato purée trick myself. Thanks so much for sharing all this. x