Pink Sauce Pasta

Pink Sauce Pasta, or Pasta al Rosa, combines the bright punch of marinara with the cozy richness of Alfredo. Featuring a Double Tomato Bloom technique and San Marzano tomatoes, this recipe creates a velvety, restaurant-style sauce that perfectly coats every ridge of rigatoni.

Prep Time 5

Cook Time 40

Total Time 45

Equipment

Large pot or Dutch oven
Immersion Blender

Ingredients

▢ 2 Tablespoons Extra Virgin Olive Oil
▢ 1/2 large yellow onion, chopped
▢ 1 clove of garlic, minced
▢ 1 28 oz. can whole, peeled San Marzano tomatoes
▢ 1 teaspoon sea salt or kosher salt
▢ 1 lb rigatoni or other pasta
▢ 3/4 cup heavy cream
▢ 1 cup finely grated Parmigiano Reggiano
▢ 1 cup fresh basil leaves, chopped (optional)

Instructions

Sauté the aromatics and build the first “bloom”

Warm the olive oil in a large pot or Dutch oven over medium heat, then add the chopped onion. Cook for 5 minutes, stirring occasionally, until the onion looks translucent and smells sweet, not browned.
Stir in the minced garlic and cook for 1 minute, just until fragrant. Ensure the garlic smells warm and toasty, never bitter or dark.
If you have tomato paste for the Double Tomato Bloom, stir in 1 tablespoon now and fry it for 2 minutes, scraping the pot until it deepens in color.

Add tomatoes, then simmer for depth

Pour in the whole peeled San Marzano tomatoes, crushing them by hand as they go in to ensure the sauce cooks evenly.
Add the salt, bring the pot to a soft boil, then immediately lower the heat to low. Let it simmer for 30 minutes, until the sauce looks slightly darker and thicker.

Cook the pasta and reserve the “liquid gold”

While the sauce simmers, bring a large pot of generously salted water to a boil and cook the pasta until al dente. It should remain springy in the center.
Before draining, scoop out 1 cup of starchy pasta water and set it aside to help emulsify the sauce later.

Blend, emulsify, and marry pasta to sauce

After the tomatoes have simmered for 30 minutes, blend the sauce directly in the pot with an immersion blender until creamy and smooth with no large pieces remaining.
Keep the heat on low and stir in the heavy cream, Parmigiano Reggiano, and basil. Stir constantly until the cheese melts, the color turns pink, and the sauce feels silky.
Add the hot pasta straight into the sauce and toss to coat. Remove from heat, then add the reserved pasta water a splash at a time until the sauce clings to the rigatoni in a shiny, velvety layer.
Serve immediately, adding more grated Parmigiano Reggiano if desired.

Notes

Temperature Control: Once the heavy cream is added, maintain low heat. Boiling the sauce at this stage can cause the dairy to curdle and separate.

Texture Secret: Use an immersion blender after simmering the tomatoes to achieve a truly velvety, restaurant-style consistency that coats the pasta perfectly.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating: Warm gently on the stove over low heat with a splash of water or cream to restore the glossiness; avoid high heat.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword Pasta al Rosa, Pink Sauce Pasta, Tomato Cream Sauce

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