Pink Sauce Pasta

Pink Sauce Pasta

This Pink Sauce Pasta is a huge hit with picky eaters, (in child or adult form. 😁) It’s simple, but also super flavorful. It starts with butter, garlic, and tomato paste which creates a flavorful base. From there, we add tomato sauce and chicken broth/bouillon, which adds even more flavor. Half and half (half milk/half cream), turns that beautiful red sauce into a classic pink sauce. Honey adds a sweet offset to the acidity from the tomatoes, and mustard powder and hot sauce act as flavor enhancers. (The hot sauce won’t make the finished product spicy.) The seasonings include basil, oregano, onion powder, and a pinch of red pepper flakes. And finally, the cheese. Parmesan and mozzarella make a beautiful addition to the end, along with savory pasta! (Penne, ziti, and rigatoni are all great options for this recipe.)

How to Make It

See recipe card below this post for ingredient quantities and full instructions. Melt butter and garlic in a skillet. Add tomato paste and stir to combine. Add a combined mixture of half and half, tomato sauce, chicken broth, chicken bouillon, honey, hot sauce, and seasonings.

Bring to a boil, then reduce to a simmer. Boil pasta to al dente. Stir in the Parmesan and Mozzarella cheese until combined. 

Add cooked pasta and stir to combine. Serve with garlic bread with cheese! (Baked Meatballs make a great side as well!)

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well. Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.  Another reheating tip: I like to reserve and store some of the pasta water (about 1/2 cup), and add small splashes of it to the pasta while it reheats, it helps “loosen” up the noodles/sauce and restores it back to its original consistency. You don’t have to use the entire reserved amount.

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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan. Pasta Strainer– I have this one and love it. Large Measuring Cup with a Spout– Perfect for combining the sauce ingredients during preparation. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.