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Simple Creamy Pink Sauce Pasta

A close-up shot of rigatoni pasta coated generously in creamy pink sauce pasta, served on a white plate.
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Make this comforting pink sauce pasta using a blend of marinara and cream for a quick, velvety dish perfect for any weeknight.

Ingredients

Scale
  • 1 pound pasta (penne or rigatoni recommended)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup marinara sauce
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  3. Pour in the marinara sauce and let it warm through for about 1 minute.
  4. Reduce the heat to low. Slowly stir in the heavy cream until the sauce turns a uniform pink color.
  5. Stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  6. Add the drained pasta to the skillet with the sauce. Toss to coat completely.
  7. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  8. Serve immediately, garnished with fresh basil if you are using it.

Notes

  • For a richer flavor, substitute half of the heavy cream with cream cheese, softened.
  • You can add cooked protein like shredded chicken or Italian sausage to make this a complete meal.
  • This recipe uses a simple tomato cream base, which is the foundation for many restaurant style creamy pasta dishes.

Nutrition

Find it online: https://juliameal.com/pink-sauce-pasta-recipe/