Pink Sauce Pasta
A delicious blend of creamy sauce and hearty penne pasta, this Pink Sauce Pasta is a comforting dish perfect for weeknight dinners or gatherings with friends.
Ingredients
Pasta and Base Ingredients
- 12 ounces penne pasta Ideal shape that holds onto the sauce beautifully.
- 2 tablespoons olive oil Use good quality for added flavor.
- 1 large shallot (minced) Provides subtle sweetness and complexity.
- 3 cloves garlic (minced) Adds a fragrant punch to the sauce.
Sauce Ingredients
- 1 15 ounce can diced tomatoes Lends a fresh, bright flavor.
- ⅔ cup tomato sauce Adds depth and smoothness.
- 1 teaspoon oregano Classic Italian herb.
- 1 teaspoon basil Adds a touch of earthiness.
- ½ teaspoon chili flakes For a hint of heat.
- 1 teaspoon salt Enhances flavor.
- ½ teaspoon pepper For additional seasoning.
Creamy Components
- 1 cup heavy cream Transforms the sauce into something unforgettable.
- ½ cup parmesan cheese Adds richness to the dish.
- ¼ cup mozzarella cheese Melts into a creamy embrace.
For Serving
- to taste fresh basil and parmesan cheese Elevate the dish with freshness.
Instructions
Preparation
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Sauté shallots for about 5 minutes.
- Add minced garlic and cook for another 1-2 minutes.
Cooking
- Stir in diced tomatoes, tomato sauce, oregano, basil, chili flakes, salt, and pepper. Lower heat to medium and bring to a simmer.
- Once simmering, add heavy cream, parmesan, and mozzarella. Stir until cheeses melt.
Final Steps
- Add the cooked penne to the sauce and stir until noodles are fully covered.
- Remove from heat and serve with fresh basil and grated parmesan.
Notes
For best results, serve warm with a side of crusty bread and a crisp green salad. Leftovers can be stored in the fridge for 3-4 days or frozen for up to two months. Add cream when reheating for a smooth texture.