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Easy Creamy Pink Sauce Pasta

A white bowl filled with rigatoni pasta coated in creamy pink sauce pasta, garnished with fresh basil leaves.

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Make a rich and creamy pink sauce pasta, also known as Rose Sauce, by combining marinara and cream for a quick weeknight dinner.

Ingredients

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  • 12 oz pasta (penne or rigatoni recommended)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, finely chopped
  • 1 1/2 cups marinara sauce
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh basil for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 4 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the marinara sauce and bring it to a gentle simmer. Cook for 3 minutes, stirring occasionally.
  5. Reduce the heat to low. Stir in the heavy cream until the sauce turns a uniform pink color.
  6. Stir in the grated Parmesan cheese, oregano, salt, and pepper. Mix well until the cheese melts into the sauce.
  7. Add the drained pasta to the skillet with the sauce. Toss to coat everything evenly.
  8. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  9. Serve immediately, garnished with fresh basil.

Notes

  • For a spicy version, add 1/4 teaspoon of red pepper flakes with the garlic.
  • You can substitute Alfredo sauce for the heavy cream and Parmesan for a richer flavor base.
  • This sauce keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or water to loosen it.

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