This pink sauce pasta is SO creamy and delicious and pretty! The creamy sauce deglazed with rosé wine and just a touch of tomato makes this a meal to impress!
So, we all know I love pasta, and if you look at my blog's name, you can probably guess my favorite color. So, a true pink sauce pasta was way overdue for a spot on the blog. And, let me tell you, this one did not miss!
This recipe was inspired by a dish I had at Petite Pasta Joint, which is a pop-up pasta restaurant here in NYC. They serve a pink pasta with pappardelle just like this one, though I believe their recipe is quite different.
My recipe involves toasting off a small amount of tomato paste, then deglazing it with a bright pink rosé wine, then a healthy amount of heavy cream, butter, and cheese! It is delicious!
Table of Contents:
🎥 Watch the video of this recipe
🍝 Why you'll love this Pink Sauce Pasta!
- It's Pretty, duh.
- No chopping involved!
- Hearty and comforting.
🥘 What you need for this recipe
Ingredients and Substitutions
- Pappardelle Pasta - Fresh pappardelle pasta is best, but any pasta will work! I prefer a longer pasta, but something like rigatoni or penne is fine too!
- Tomato Paste - This really can't be replaced. Tomato sauce or anything else won't work the same. But you only need a little bit of tomato paste!
- Rosé Wine - You can use a lot of other things for this, white wine or even vodka. However, rosé keeps it nice and pink and its delicious!
- Heavy Cream - If you wanted to try to make this dairy-free, try using coconut cream (but you'll need to add more salt).
- Parmesan - Optional, but highly encourage! Don't use the green tube cheese!
- Seasonings - Onion powder, garlic powder, salt, and pepper!
Tools and Equipment
- Large pot
- Large non-stick pan
- Rubber Spatula
📋 How to make Pink Sauce Pasta
Step 1: Prepare the Pasta
Begin by bringing large pot of salted water to a rapid boil.
While waiting for the water to boil, heat a large nonstick pan over medium heat.
Once boiling, cooke the pappardelle pasta until it floats, then drain and set aside. If using boxed pasta, follow box instructions.
Step 2: Build the Pink Sauce
Once the pan is heated, add the tomato paste and use a rubber spatula to spread it around.
Toast it until it begins to darken and look dried out. Then, add garlic powder and mix to combine.
Deglaze the pan by adding the rosé wine. Use the rubber spatula to scrape the tomato paste off the bottom of the pan.
Continue to stir over medium heat until the rosé is smooth and has a sort of ketchup-like consistency.
Then, pour in the heavy cream and stir until there are no more clumps of tomato paste.
Step 3: Finishing Touches
Add the cooked pasta to the sauce and toss to combine.
Add grated parmesan and cold butter and stir until both are fully incorporated.
Season with salt and pepper to taste, then serve hot and enjoy!
💭 Expert Tips & Tricks
- Rosé is the most fun option, but it can be replaced with white wine or even vodka!
- Because the sauce is so simple, I really think that the use of fresh pasta makes a big difference! I highly recommend fresh pasta, but any pasta will suffice.
- If you wanted to try to make this dairy-free, try using coconut cream (but you'll need to add more salt).
Recipe FAQs
Pink sauce for pasta usually consists of heavy cream with just a small amount of tomato paste, along with cheese and seasonings.
For one thing, pink sauce doesn't use vodka! Also, vodka sauce usually has a higher amount of tomato paste than pink sauce does.
It's called pink sauce because it looks pink! Though it might look a little more orange, but it is lighter than a red sauce, so we call it pink sauce pasta!
Related Recipes
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📖 Recipe
Pink Sauce Pasta (Rosé Tomato Sauce)
Equipment
- Large Pot
- Rubber Spatula
Ingredients
- 16 oz Pappardelle pasta fresh
- 1 tablespoon Tomato paste
- ¼ cup Rosé wine
- 1 cup Heavy Cream
- ¼ cup Parmesan Cheese
- 1 tablespoon Butter
- ½ teaspoon Onion powder more to taste
- ½ tsp Garlic powder more to taste
- 1 teaspoon Kosher salt more to taste
Instructions
- Begin by bringing large pot of salted water to a rapid boil.
- While waiting for the water to boil, heat a large nonstick pan over medium heat.
- Once boiling, cooke the pappardelle pasta until it floats, then drain and set aside. If using boxed pasta, follow box instructions.
- Once the pan is heated, add the tomato paste and use a rubber spatula to spread it around.
- Toast it until it begins to darken and look dried out. Then, add garlic and onion powder and mix to combine.
- Deglaze the pan by adding the rosé wine. Use the rubber spatula to scrape the tomato paste off the bottom of the pan.
- Continue to stir over medium heat until the rosé is smooth and has a sort of ketchup-like consistency.
- Then, pour in the heavy cream and stir until there are no more clumps of tomato paste.
- Add the cooked pasta to the sauce and toss to combine.
- Add grated parmesan and cold butter and stir until both are fully incorporated.
- Season with salt and pepper to taste, then serve hot and enjoy!
Video
Notes
- Rosé is the most fun option, but it can be replaced with white wine or even vodka!
- Because the sauce is so simple, I really think that the use of fresh pasta makes a big difference! I highly recommend fresh pasta, but any pasta will suffice.
- If you wanted to try to make this dairy-free, try using coconut cream (but you'll need to add more salt).
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