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–+ servings

Pink Sauce Pasta (Rosé Tomato Sauce)

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!
5 from 1 vote
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian
Diet: Vegetarian
Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes
Servings: 4 people
Calories: 707kcal
Author: Emily

Equipment

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).

Nutrition

Calories: 707kcal | Carbohydrates: 85g | Protein: 20g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 205mg | Potassium: 404mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg
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