This creamy pink sauce pasta, or creamy tomato pasta, is a comforting and delicious dish that’s perfect for busy weeknights. If you’re craving a rich, indulgent meal that’s quick and easy to prepare, this recipe is just what you need. The pasta, coated in a velvety tomato sauce, makes a satisfying meatless option when paired with steamed or roasted vegetables. For meat lovers, you can add some shredded chicken, bacon, or ground beef to elevate the dish.
Ingredients
- 300 g dried pasta
- 350 g passata (pureed tomatoes)
- 1 tablespoon butter
- 1 tablespoon olive oil
- ⅓ cup finely chopped onion
- 2 large garlic cloves, chopped
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ½ cup semi-skimmed milk
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- ½ teaspoon dried jalapeno pepper (optional)
- Salt and pepper, to taste
Instructions
- Cook the pasta according to the package instructions in salted water until al dente, being careful not to overcook. Reserve some pasta water (you may need it), then drain and set aside.
- Heat olive oil and butter in a pan over medium-high heat until melted. Add the chopped onions and garlic, sautéing until fragrant and the onions are soft and translucent. Be sure to watch closely so the garlic doesn’t burn.
- Stir in the passata, milk, heavy cream, basil, Italian seasoning, dried jalapeno (if using), salt, and pepper. Mix well, then reduce the heat and simmer for 5-7 minutes.
- Add the grated parmesan cheese to the sauce and stir until it melts into the creamy tomato sauce. Toss in the drained pasta, stirring to coat. Taste and adjust the salt and pepper as needed, then remove from the heat.
- Serve and enjoy!
Notes:
How to store and reheat:
- Fridge: Leftover pink sauce pasta can be stored in an airtight container in the fridge for up to 3 days.
- To reheat: Transfer the pasta to a microwave-safe bowl, adding a splash of water, milk, or a knob of butter. Cover and microwave in 60-second intervals, stirring as needed, until warmed to your liking.
