Pink Sauce Pasta Recipe – Whisk Guide
When you’re diving into the world of pink sauce pasta, you might be wondering what could possibly complement such a vibrantly colored dish. The good news is, you have plenty of options!
First off, a fresh side salad is a wonderful match. Try a simple arugula salad with a hint of lemon juice. The peppery flavor of arugula pairs beautifully with the richness of the pink sauce.
You can also go with garlic bread or cheesy breadsticks. Imagine biting into a warm, crunchy piece of garlic bread, perfectly toasted. There’s something incredibly satisfying about how the crunch meets the smooth texture of your pasta.
And let’s not forget about a chilled glass of white wine. A dry Riesling or Pinot Grigio elevates this dish, cutting through the creaminess of the sauce.
Alright, let’s get into it! Pink sauce pasta isn’t just a dish; it’s an experience. The combination of creamy and tangy flavors creates a captivating taste sensation that can brighten any meal.
Now, I love recipes that are easy and quick, allowing me to whip them up with just a few ingredients. This recipe fits the bill perfectly!
When life gets busy, I find comfort in a home-cooked meal that doesn’t take hours to prepare. Using this simple yet delightful recipe, I can create a satisfying dish that feels indulgent without the fuss. Each component adds depth and character, and trust me, the end result is worth every minute in the kitchen.
Ingredients List
Here’s what you’ll need to make this creamy pink sauce pasta:
- 1/4 cup white wine (dry variety)
- 1/2 small onion, finely diced
- 2-3 garlic cloves, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh basil, chopped
- 1/4 teaspoon dried Italian herbs
- 8 ounces uncooked rigatoni or penne pasta (your choice)
- 2 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes
- 1/2 cup freshly grated Parmigiano Reggiano
- 1 cup heavy cream or whipping cream
- 1/4 cup tomato paste
- Salt & freshly cracked black pepper, to taste
How to Make Pink Sauce Pasta
Now you’re ready to dive into the cooking process! Each step is straightforward, and soon you’ll be enjoying a plate of pasta that bursts with flavor.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add your rigatoni or penne and cook according to package instructions until al dente. This means you want it firm to the bite. Once cooked, reserve about a cup of pasta water, then drain the pasta and set it aside.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, drizzle the extra virgin olive oil. Add the finely diced onion and sauté until translucent, around 3-4 minutes.
Follow this with the chopped garlic, cooking for another minute or until fragrant. The aroma will fill your kitchen, and trust me, you’ll start feeling hungrier!
Step 3: Create the Base
Next, pour in the white wine and let it simmer for about a minute. This will help to deglaze the pan and pick up any delicious bits that might have stuck. Now it’s time to stir in the tomato paste. Mix it thoroughly with the onions and garlic, letting everything come together.
Step 4: Add in the Cream
Now comes the fun part: pour in the heavy cream! Give it a gentle stir until the sauce becomes smooth and creamy. Lower the heat, and allow the sauce to simmer for about 5 minutes. Remember to stir occasionally to prevent it from sticking.
Step 5: Mix it Up
As the sauce simmers, add in the unsalted butter, red pepper flakes, and the dried Italian herbs. You’ll want to make sure the butter melts completely for that creamy finish.
Then, add the grated Parmigiano Reggiano and stir until it’s melted and incorporated. The sauce should be thick and luscious at this point.
Step 6: Combine the Pasta and Sauce
Next, add the cooked pasta into the skillet with the sauce. Toss everything together to coat the pasta well. If the sauce appears too thick, don’t fret! Just splash in some of that reserved pasta water until you reach your desired consistency.
Step 7: Season and Serve
Finally, stir in the fresh basil and season with salt and cracked black pepper to taste. Transfer your pink sauce pasta onto plates, garnish with additional cheese, and enjoy!
Recipe Notes
- Pasta – I recommend using rigatoni or penne since their shapes help hold the sauce effectively.
- Wine – A dry white wine is preferable as it will complement the creaminess without overpowering the dish.
- Heavy Cream – If you’re looking for a lighter option, you could swap half for milk, but the sauce won’t be as rich.
- Parmigiano Reggiano – Freshly grated cheese makes a significant difference in flavor compared to pre-packaged options.
- Butter – This adds a level of richness that enhances the sauce’s texture.
- Fresh Basil – Fresh herbs can make a world of difference. They bring brightness and prevent the dish from feeling too heavy.
Recipe Variations
- Add protein – Grilled chicken or shrimp can elevate this dish.
- Veggie Delight – Toss in sautéed spinach, mushrooms, or zucchini.
- Cheesy Version – Add in more cheese, like mozzarella, for an even cheesier sauce.
- Spicy Kick – Adjust the red pepper flakes or add diced jalapeños.
- Tomato Sauce Base – Swap half the cream for some marinara for a tangier flavor.
- Gluten-Free Option – Use gluten-free pasta for a seamless swap.
Pink Sauce Pasta Recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add your rigatoni or penne and cook according to package instructions until al dente. This means you want it firm to the bite. Once cooked, reserve about a cup of pasta water, then drain the pasta and set it aside.
- In a large skillet over medium heat, drizzle the extra virgin olive oil. Add the finely diced onion and sauté until translucent, around 3-4 minutes.
- Follow this with the chopped garlic, cooking for another minute or until fragrant. The aroma will fill your kitchen, and trust me, you’ll start feeling hungrier!
- Next, pour in the white wine and let it simmer for about a minute. This will help to deglaze the pan and pick up any delicious bits that might have stuck. Now it’s time to stir in the tomato paste. Mix it thoroughly with the onions and garlic, letting everything come together.
- Now comes the fun part: pour in the heavy cream! Give it a gentle stir until the sauce becomes smooth and creamy. Lower the heat, and allow the sauce to simmer for about 5 minutes. Remember to stir occasionally to prevent it from sticking.
- As the sauce simmers, add in the unsalted butter, red pepper flakes, and the dried Italian herbs. You’ll want to make sure the butter melts completely for that creamy finish.
- Then, add the grated Parmigiano Reggiano and stir until it’s melted and incorporated. The sauce should be thick and luscious at this point.
- Next, add the cooked pasta into the skillet with the sauce. Toss everything together to coat the pasta well. If the sauce appears too thick, don’t fret! Just splash in some of that reserved pasta water until you reach your desired consistency.
- Finally, stir in the fresh basil and season with salt and cracked black pepper to taste.
Nutrition
Notes
- Pasta – I recommend using rigatoni or penne since their shapes help hold the sauce effectively.
- Wine – A dry white wine is preferable as it will complement the creaminess without overpowering the dish.
- Heavy Cream – If you’re looking for a lighter option, you could swap half for milk, but the sauce won’t be as rich.
- Parmigiano Reggiano – Freshly grated cheese makes a significant difference in flavor compared to pre-packaged options.
- Butter – This adds a level of richness that enhances the sauce’s texture.
- Fresh Basil – Fresh herbs can make a world of difference. They bring brightness and prevent the dish from feeling too heavy.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
Pink sauce pasta represents more than just a meal; it’s the embodiment of simple ingredients coming together for a stunning result. Whether you’re cooking for yourself, family, or friends, this recipe delivers every time.
Now that you have the steps to create this deliciousness, get ready to impress your taste buds. Enjoy the pasta, the laughter, and the little moments at the dinner table. Happy cooking!
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