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Pink Sauce Pasta

This creamy pink sauce pasta is a quick and comforting one-pot meal that combines the best of marinara and Alfredo, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 to 10 oz pasta (penne, rotini, shells, or spaghetti broken in half)
  • 2 cups broth or water (plus more as needed)
  • 1 cup marinara or crushed tomatoes
  • 2 to 4 cloves garlic, minced (or 1 teaspoon garlic powder) Use garlic powder on tired days
  • 1 to 3 tablespoons olive oil or butter
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1/3 to 1/2 cup heavy cream (or half and half)
  • 1/2 cup grated parmesan Optional but very recommended
Optional Add-Ins
  • spinach Add at the very end
  • cooked chicken
  • shrimp Add near the end to avoid overcooking
  • peas
  • chopped basil
  • chili flakes For some heat

Method
 

Preparation
  1. In a large pot or deep skillet, heat olive oil or butter. Add garlic and stir for about 30 seconds.
Cooking
  1. Pour in the marinara (or crushed tomatoes) and the broth or water. Add Italian seasoning, salt, and pepper.
  2. Add the dry pasta and stir to ensure it's mostly covered.
  3. Keep it at a gentle simmer, stirring every minute or two. Cook until the pasta is tender, usually 10 to 14 minutes.
  4. If it looks dry before the pasta is done, add a splash more broth or water.
  5. Lower the heat and pour in the cream. Stir until the sauce turns pink.
  6. Turn off the heat and stir in parmesan if using. Adjust seasoning as needed.

Notes

This pasta is best fresh, but leftovers can keep in the fridge for up to 3 days. Reheat with a splash of liquid to regain creaminess.