You know those fancy pasta dishes you see at restaurants with pink sauce that cost a small fortune? I started making my own version at home without the vodka, and honestly, it’s become our Friday night favorite. The creamy tomato sauce is just as good (maybe even better!) than what you’d get when dining out, and I don’t have to worry about cooking with alcohol around the kids.
The best part about this recipe is how simple it is to put together. I usually have all the ingredients in my pantry and fridge already – no special trip to the store needed. Plus, it comes together in about the same time it takes to boil the pasta. When my family smells the garlic and tomatoes cooking, they’re always hovering around the kitchen asking when dinner will be ready.
If you’ve been wanting to try making pink sauce pasta but felt intimidated by recipes that call for vodka, this version is for you. Trust me, after you try this, you’ll wonder why you ever needed the vodka in the first place.
Why You’ll Love This Pink Sauce Pasta
- Quick weeknight dinner – This pasta comes together in just 25-40 minutes, making it perfect for those busy evenings when you want something tasty without spending hours in the kitchen.
- No fancy ingredients – You’ll find most of these ingredients already in your pantry and fridge – no need for special trips to specialty stores or hunting down hard-to-find items.
- Creamy and satisfying – The combination of tomato sauce and cream creates a rich, velvety sauce that coats every bite of pasta perfectly, without the need for vodka like in traditional recipes.
- Kid-friendly option – Since this version skips the vodka, it’s perfect for the whole family, and the mild, creamy sauce appeals to both children and adults alike.
What Kind of Pasta Should I Use?
While this recipe calls for penne, you’ve got plenty of options when it comes to choosing your pasta shape. Medium-sized pasta shapes like rigatoni, fusilli, or ziti work particularly well with pink sauce because their ridges and curves help catch and hold onto the creamy sauce. If you’re shopping for pasta, you’ll want to look for dried pasta rather than fresh – it actually holds up better with heavier sauces like this one. For the best results, pick a good quality pasta made from durum wheat semolina, which will keep its shape and texture even when tossed in the sauce.
Options for Substitutions
This creamy pasta dish is pretty adaptable – here are some swaps you can try:
- Pasta: Any pasta shape works well here! Try rigatoni, fusilli, or even spaghetti. Just keep in mind that tube-shaped pasta tends to hold the sauce better.
- Tomato passata: If you can’t find passata, use regular canned tomato sauce or crushed tomatoes blended until smooth. Just avoid tomato paste as it’s too concentrated.
- Cream and milk: For the cream, you can use half-and-half or heavy cream. If using half-and-half, reduce the milk slightly. For a lighter version, try evaporated milk, but the sauce won’t be as rich.
- Mozzarella cheese: Feel free to swap mozzarella with parmesan, pecorino, or even cream cheese. Each will give a slightly different flavor but will still create that nice creamy texture.
- Red onion: Yellow or white onions work just fine here – use what you have on hand.
- Chicken bouillon: You can use vegetable bouillon instead, or skip it and add an extra pinch of salt and some dried herbs like oregano or Italian seasoning.
Watch Out for These Mistakes While Cooking
The biggest challenge when making pink sauce pasta is preventing the cream from curdling – always lower the heat and slowly stir in room temperature dairy products after the tomato sauce has finished simmering. A common mistake is overcooking the pasta; aim for al dente since it will continue cooking slightly when tossed with the hot sauce, and don’t forget to save a cup of that starchy pasta water before draining. To avoid a watery sauce, make sure to let your tomato passata reduce properly before adding the cream and milk – this usually takes about 8-10 minutes of simmering, and you’ll know it’s ready when the sauce coats the back of a spoon. For the smoothest sauce possible, add the mozzarella gradually while stirring constantly off the heat, as adding it all at once or while too hot can result in a grainy texture.
What to Serve With Pink Sauce Pasta?
This creamy pink pasta makes a fantastic main dish that pairs really well with some simple sides. A warm piece of garlic bread or toasted ciabatta is perfect for soaking up every bit of that delicious sauce. For some green on your plate, try a basic side salad with arugula and cherry tomatoes dressed in olive oil and balsamic vinegar, or some roasted broccoli tossed with garlic and lemon. If you’re feeding a crowd, you might want to add some grilled chicken or Italian-seasoned meatballs to make the meal even more filling.
Storage Instructions
Keep Fresh: Your pink sauce pasta will stay good in the fridge for up to 3-4 days when stored in an airtight container. The sauce might thicken up a bit in the fridge, which is totally normal. If you’re meal prepping, I recommend cooking the pasta just al dente so it doesn’t get too soft when you reheat it.
Freeze: While you can freeze this pasta, cream-based sauces can sometimes separate when thawed. If you want to freeze it anyway, store it in a freezer-safe container for up to 2 months. Just keep in mind the texture might be a bit different after thawing.
Reheat: To warm up your pasta, add a splash of milk or cream while reheating on the stovetop over low heat, stirring occasionally. If using the microwave, heat in 30-second intervals, stirring between each, and add a tiny splash of milk to help bring the sauce back to life. The sauce will loosen up nicely as it warms.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 30-35 g
- Fat: 80-90 g
- Carbohydrates: 100-110 g
Ingredients
- 300 g of your preferred pasta (i chose penne)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small minced red onion
- 4 minced garlic cloves
- 1 1/2 cups tomato passata (or puree/sauce, avoid paste)
- 1 teaspoon dried basil
- 1 crumbled chicken bouillon cube
- Pinch of sugar
- Dash of red chili flakes
- Salt and pepper according to taste
- 1/2 cup thick cream
- 1/2 cup milk
- 1/3 to 1/2 cup grated mozzarella cheese
Step 1: Cook the Pasta
Begin by cooking the pasta to al dente according to the package instructions.
Once cooked, drain the pasta, ensuring to reserve some of the pasta water for later use.
Set the cooked pasta aside while you prepare the sauce.
Step 2: Sauté Onions and Garlic
In a large skillet over medium heat, combine butter and olive oil.
Once the butter has melted, add the onion and sauté for about 4-5 minutes until it softens.
Add the garlic and cook for an additional minute until fragrant, ensuring you do not burn the garlic.
Step 3: Prepare the Tomato Sauce
Add the tomato passata to the skillet along with the dried basil, crumbled chicken bouillon cube, sugar, red chili flakes, and a pinch of salt and pepper to taste.
Allow the sauce to simmer for a few minutes to meld the flavors together.
Step 4: Add Cream, Milk, and Cheese
Pour in the cream and milk into the simmering tomato sauce, stirring to combine.
Add the shredded mozzarella cheese, stirring continuously until the cheese is melted and fully integrated into the sauce.
Step 5: Combine Pasta with Sauce
Introduce the cooked pasta to the skillet, tossing it in the sauce to combine well and warm through for a few minutes.
If the sauce appears too thick for your liking, add a splash of the reserved pasta water to adjust the consistency until the sauce coats the pasta perfectly.
Step 6: Serve and Enjoy
Once the pasta is heated through and fully coated with the creamy tomato sauce, serve immediately for best flavor and texture.
Enjoy your delicious homemade pasta dish!