Pink Sauce Pasta Recipe

Have you ever had pink sauce? Or better yet pink sauce pasta? It’s the perfect combination of delicious, bold tomato sauce mixed with just a couple of key ingredients to make it decadent, creamy, and oh so dreamy. This recipe is inspired by Mama D’s in Newport Beach, California. Anyone who’s dined at Mama D’s knows that despite their menu filled with dozens of delicious items including pizza, salad, oven-baked dishes, the pink sauce pasta with rigatoni is the best thing on the menu.

The Pink Sauce at Mama D’s can be served with any kind of pasta on their menu, from ravioli to spaghetti, or even the sausage and chicken capri; so when you’re making this heavenly sauce at home, it can also be served with any pasta you have on hand as well. We love the shape, texture, and size of the rigatoni, plus the hollow inside allows for even more of that delectable pink sauce to coat your pasta. Pink sauce pasta is the ultimate crowd pleaser and is perfect for kids, a casual date night at home, or a large family gathering. The best part: it tastes amazing. The second best part: it’s one of the most simple pasta dishes you will ever make.

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How to make Pink Sauce

Making this dish at home is really straightforward. First you’ll create a “red sauce” simply by cooking chopped onions in olive oil, then adding tomatoes (we recommend San Marzano for the best flavor, but you can use any canned tomatoes you have on hand), and letting it simmer for 30 minutes. The red sauce becomes a pink sauce with the simple addition of some heavy cream and freshly grated parm– that’s it! Add your hot pasta and a splash of pasta water to your creamy pink sauce and the dish is ready to serve. This dish takes just over 30 minutes from beginning to end.

 

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Pink Sauce Pasta

Inspired by Mama D's in Newport Beach, California, this pink sauce pasta recipe is easy and absolutely delicious.
Course Appetizer
Cuisine Italian
Keyword creamy pasta, Mama D's, pasta, pink sauce
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 large yellow onion, chopped
  • 1 clove of garlic, minced
  • 1 28 oz. can whole, peeled of San Marzano tomatoes*
  • 1 teaspoon sea salt or kosher salt
  • 1 lb rigatoni or other pasta
  • 3/4 cup heavy cream
  • 1 cup finely grated Parmigiano Reggiano
  • 1 cup fresh basil leaves, chopped (optional)

Instructions

  • Heat olive oil in large pot or dutch oven over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute. Do not brown or burn onions or garlic.
  • Using your hands, break up the San Marzano tomatoes as you pour them into the large pot. This will release the juices and help break up the tomatoes so they cook evenly. Add salt and bring to a soft boil, then lower heat to low and simmer for 30 minutes.
  • Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente.
  • After tomatoes have cooked for 30 minutes, use an immersion blender in your large pot to blend the sauce into a creamy, smooth consistency. You may need to tilt your pot to one side so the sauce can gather and your blender is fully immersed. ** Keep the pot on low heat and add cream, Parmigiano Reggiano, basil and stir until smooth.
  • Once the pasta is cooked, remove 1 cup of pasta water from the pot and set aside. Add hot pasta to sauce and stir to combine. Remove from heat and add 1/2 to 1 cup of pasta water, adding more if your sauce is too thick. The pasta sauce will quickly set up as it cools. Serve immediately with additional grated parm if desired.

Notes

* You may use any tomatoes you have on hand, but using both San Marzano tomatoes and tomatoes that are still whole typically yields better flavor. 
** If you do not have an immersion blender, you can blend your tomato sauce in a traditional blender to make smooth. Make sure you let your sauce cool for a few minutes before blending, or the pressure from the hot sauce will make the blender lid burst off in the process.

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Recipe Rating




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  1. 5 stars
    This recipe is SO easy. Using minimal high quality ingredients, and you have the perfect pasta sauce. It is creamy and flavorful, and so pretty on the plate! My entire family loved this recipe.

  2. 5 stars
    Love this sauce! Can’t make it out to Mama D’s with this pandemic but definitely a new addition to our quarantine meals at home.

      1. 5 stars
        Simple but so delicious. Flavorful but not too rich or heavy. My husband and I ate this right up. Nothing better than a wonderful pasta recipe. Just follow the recipe and you’ll have a crowd pleaser dish for sure.

  3. 5 stars
    We tried this Pink Sauce recipe about a week after it was posted and we have had it again three or four times since. It is so simple yet delish. My whole family likes it. Last time we had it, we cut up some Italian sausage links and tossed them in. Perfection!

  4. 5 stars
    Made this the other night, it was quick and easy and so so delicious. It’s definitely going to be on our regular dinner rotation.

  5. 5 stars
    This is insanely good. Also super easy and easy pretty cheap for a girl on a budget. The leftovers are just as amazing as the meal made fresh. ❤️

  6. 5 stars
    I make this at least twice a month if not more. It’s the most amazing, easy recipe and I don’t think I will ever get tired of it. Husband, mama, toddler and baby approved!

  7. 5 stars
    I’ve lost count of how many times I’ve made this recipe. It’s that good! Even my son who hates tomatoes devours it. 😀🤷🏼‍♀️

  8. 5 stars
    This is a family favorite. My Italian husband said it’s restaurant quality and tastes authentic. My kids ask for it all the time. And it’s so simple!