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Make this easy creamy pink pasta sauce with tomato recipe that is delicious, versatile and convenient to make with pantry staples. It makes a great side dish or a main entree. Use it on your favorite pasta as a dip for bread sticks, over grilled veggies or  or atop Shirataki noodles. The best part is that is freezes well and can be a real winner for meal prep! This may be your favorite go-to pasta recipe!

This pasta sauce is tasty and beautiful with its light pink color making it perfect for special occasions such as anniversaries, birthdays and baby’s showers as well as holidays such as Valentine’s Day, Eid al-Fitr, Easter, Passover, Christmas and Thanksgiving, to name a few. 

How to make creamy pink pasta sauce with tomato?

Making creamy pink pasta sauce is easy— it is essentially a creamy tomato sauce. Making the sauce involves sautéing aromatics in oil and butter then adding herbs and tomatoes and allowing it to cook down before adding heavy cream, basil and cheese. The cream and tomatoes give it that rich and beautiful pink color! Think of it as a marinara sauce with cream! 

What ingredients are needed to make creamy pink pasta sauce with tomato?

This pink pasta sauce requires a few simple ingredients that you likely already have in your pantry:

Canned Tomatoes

Olive Oil

Butter

Garlic

Onions

Oregano

Salt

Sugar 

Parmesan cheese

Fresh Basil

Red pepper chili flakes (optional)

What kind of tomatoes to use for creamy pink pasta sauce with tomato?

You have a few options for tomatoes when making this recipe. I recommend high quality canned plum tomatoes in their own juices such as the San Marzano brand. San Marzano tomatoes are Italian plum tomatoes from the San Marzano region in Italy and are known for their delicious and rich flavor. I love using them to make many Italian and other dishes requiring tomatoes. For this particular recipe any brand of canned tomatoes works well.  Two 15 oz. can of tomato sauce also work well in lieu of a large 28oz can of tomatoes.  

Fresh tomatoes are a wonderful substitute if you don’t have canned ones on hand or if you prefer their fresh flavor which is different than the canned flavor but still quite fabulous! Substitute 1 can of tomatoes with ½ pound fresh Roma (or other) tomatoes. Blanche your tomatoes in boiling water for two minutes then peel, chop and add them in place of the can of crushed tomatoes and proceed with the recipe as noted.

What equipment is needed?

Large pot for making the pasta, a saucepan for making the sauce, immersion blender for emulsifying the tomatoes in the sauce, knife and cutting board to prepare aromatics.

TIPS, VARIATIONS and SUBSTITUTIONS

How long does pink pasta sauce last in the refrigerator?

Store the pasta sauce in the refrigerator for 3-4 days and is easily reheated in a saucepan or microwave.

Can the pasta sauce be frozen?

Yes! This pasta sauce freezes very well in an airtight container for up to three months. I like to freeze the sauce in an ice cube tray then use the frozen cubes as needed to add to chicken soup, salad dressings, to dip grilled cheese sandwiches in and even in a Bloody Mary!

What can I add to make a it a meal?

You can add cooked proteins to the sauce after it is cooked such as tofu, seitan,  ground beef, ground turkey, impossible burger, shrimp, scallops, plant-based meat, etc. This sauce works beautifully atop steamed vegetables.

Can I add alcohol to the pasta sauce?

YES! You can amp up the flavor of this sauce by adding a splash of booze including white wine, red wine, whiskey, vodka or sake. Adding a tablespoon of a richly flavored spirt can take the flavor profile of the sauce to a whole different level. I recommend adding a tablespoon of vodka or whiskey after emulsifying the tomatoes.

What if I don’t have dried oregano?

If you don’t have dried oregano use Italian seasoning, dried basil or dried thyme instead! It is okay to be creative and resourceful and use the herbs you have in your pantry that would compliment tomatoes. 

What cheese can I use instead of parmesan?

There a so many cheeses that meld beautifully with this sauce. This sauce works beautifully with Manchego, parmesan reggiano, gruyere, Romano, Asiago, cortija, grana Padano, Sapsago, 

How to make Vegan Creamy Pink Pasta Sauce with Tomato?

To make this recipe vegan simply eliminate the butter and double the olive oil, swap out the heavy cream for canned coconut cream or coconut milk. Also, use soy parmesan, or other vegan shredded cheese of choice instead of parmesan. Another options is to make cashew cream and use it as an alternative to heavy cream. To make cashew cream simply soak ½ cup cashews in ½ cup of boiling water for 15 minutes then add to a high speed blender with a pinch of sea salt and blend until smooth. This cashew cream is a delightful addition to coffee as well!

What kind of pasta to use for creamy pink pasta sauce with tomato recipe?

Use your favorite pasta or whichever shape of pasta you have on hand.  Many people have preferences for different kinds of pasta for different reasons. I love farfalle, angel hair, penne and spaghetti pasta so I use those most often with any pasta dish including this one! If you’re feeling adventurous, here is an awesome guide to making your own fresh homemade pasta.

How to cook pasta?

Cook pasta according to package directions or follow the following simple method. Please a large pot of water over high heat with two quarts of water and a few pinches of salt. Allow the pot to come to a rolling boil and then add pasta. Allow pasta to cook for 7-9 minutes, or according to your texture preference.

How to make Keto pink pasta sauce?

To make Keto pink pasta sauce follow the instructions but substitute the sugar in the sauce with “>Lakanto or sugar-free sweetener of your choice.

Creamy Pink Pasta Sauce with Tomato Recipe

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Make this easy creamy pink pasta sauce that is delicious, versatile and convenient to make with pantry staples.

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Ingredients

• 2 Tablespoons Olive oil
• 1 Tablespoon of Butter
• 1 medium onion, diced
• 2 cloves garlic, diced
• 1 teaspoons oregano
• 1 teaspoon of Kosher salt
• 1 1/2 teaspoons sugar
• 1 28 ounce can crushed Tomatoes
• 1 cup Heavy Cream
• 1/2 cup Parmesan Cheese
• 6 Fresh basil leaves, roughly chopped
• Red pepper flakes, to taste
• 1 lb Pasta of choice

Instructions

1. Place a large saucepan over medium heat. Add olive oil and butter. 

2. When the butter melts and begins to foam add onions, garlic and oregano and stir. Then add salt and sugar then allow mixture to cook until onions appear to be translucent, about 3-5 minutes. 

3. Add tomatoes then stir and allow mixture to cook for one minute. Using a handheld immersion blender in one hand and holding the pot steady with the other hand (use a pot holder if needed), emulsify the tomato mixture until a rough but uniform sauce forms. You can continue emulsifying the sauce until it is completely smooth or the thickness suits your preference. Reduce heat to a simmer and allow sauce to cook for 25 minutes, stirring occasionally.

5. While sauce is cooking, cook your pasta according to package directions or boil pasta in 3 quarts of salted boiling water for 7-10 minutes, drain and set aside. 

6. Add fresh basil leaves to pasta then stir until wilted. Slowly add heavy cream while stirring to combine. Add parmesan cheese and stir until the cheese is melted. Remove from heat, ladle a serving atop pasta, sprinkle with red pepper flakes and serve immediately.

Notes

This pasta sauce can be used with your favorite vegetables or keto noodles such as Shirataki noodles.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 420mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 4g

All nutritional information on this website should be considered estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. Under no circumstances will Epicurean Therapy or Calysta Watson be responsible fro any loss or damage resulting from your reliance on nutritional information.