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Pink Sauce Pasta
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Pink Sauce Pasta

Pink Sauce Pasta is a deliciously creamy and flavorful dish that combines the richness of Alfredo with the tanginess of marinara. The result is a beautifully balanced sauce with a velvety texture that coats every bite of pasta perfectly. This dish is quick to prepare and ideal for both weeknight dinners and special occasions. The combination of garlic, Parmesan, and a touch of cream makes this pasta irresistible. Serve it with a side of garlic bread or a fresh salad for a complete and satisfying meal. Whether you’re cooking for family, friends, or just yourself, Pink Sauce Pasta is a dish that never disappoints.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: pasta
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta penne, fettuccine, or spaghetti
  • 1 cup marinara sauce
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes optional
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the marinara sauce, Italian seasoning, and red pepper flakes. Let it simmer for 3-4 minutes.
  3. Lower the heat and pour in the heavy cream, stirring continuously. Add Parmesan cheese and mix until melted and smooth. Season with salt and pepper to taste.
  4. Add the cooked pasta to the sauce, tossing well to coat. If needed, add reserved pasta water a little at a time to reach the desired consistency.
  5. Garnish with fresh basil and extra Parmesan before serving.

Notes

  1. Refrigeration: Store in an airtight container in the fridge for up to 3 days.
  2. Reheating: Warm in a skillet over low heat with a splash of milk or water to loosen the sauce.
  3. Freezing: Not recommended, as the cream-based sauce may separate.
Make Ahead: Prepare the sauce in advance and cook the pasta fresh when ready to serve.