Description
This 30-minute pink sauce pasta recipe has an irresistibly silky tomato and cream sauce! Everyday ingredients are elevated in this pasta dish, and it’s a total showstopper.
Ingredients
Scale
- 8 ounces uncooked pasta (rigatoni or penne preferred)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion (chopped finely)
- 1/4 teaspoon Italian seasoning
- 2–3 cloves garlic (minced)
- 1/4 cup vegetable broth
- 1/4 cup tomato paste
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper (to taste)
Instructions
- Step: Boil a large, salted pot of water and cook your pasta al dente according to package directions.
- Step: Meanwhile, add the oil and butter to a skillet over medium heat. Once melted, add the onion and Italian seasoning. Sauté the onion for 5-7 minutes or until softened and lightly browned.
- Step: Stir in the garlic, then add the vegetable broth and let it bubble for about 30 seconds.
- Step: Stir in the tomato paste and cream until smooth. Let the sauce bubble for about 5 minutes or until thickened up a bit.
- Step: Take the skillet off the heat and stir in the parmesan cheese.
- Step: If the sauce has become too thick, thin it with a little bit of the hot pasta water prior to draining it. Drain the cooked pasta, add it to the skillet, and toss. Season with salt & pepper as needed and serve immediately.
Notes
If you’re feeding four hungry people who will eat more than 2 oz pasta each and no side dishes, I recommend doubling the recipe. Use quality tomato paste! I don’t recommend subbing the cream for something lower fat as it may curdle due to the acidity of the tomatoes, and you will end up with a thinner and more watery sauce. You will have the best results if you buy a block of parmesan cheese and grate it yourself.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 578 kcal
- Sugar: 6 g
- Sodium: 414 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 93 mg