What is pink sauce in pasta recipes?

Pink sauce is a creamy blend of tomato sauce and cream, offering a rich yet tangy flavor ideal for pasta dishes. Its characteristic pink color comes from this combination, striking a balance between tomato acidity and dairy richness.

How do I make one pot rigatoni in pink sauce from scratch?

Start by sautéing pancetta and onions in a large pot, then add garlic. Stir in tomato paste, canned tomatoes, broth, milk, salt, and red pepper flakes. Add uncooked pasta directly to the sauce and simmer until tender. Finish by stirring in cream cheese and Parmesan before garnishing with fresh herbs.

Can you cook the pasta directly in the sauce?

Yes, cooking pasta directly in the sauce allows it to absorb the flavors fully while reducing cleanup. Stir frequently to prevent sticking and ensure even cooking. Adjust liquid amounts if necessary for the pasta to cook properly.

What proteins or vegetables can be added to this rigatoni dish?

You can add proteins like cooked shrimp, chicken, or pancetta. Vegetables such as spinach, mushrooms, or zucchini also complement the dish, adding flavor and nutrients without overpowering the creamy pink sauce.

One-Pot Rigatoni Pink Sauce: 30-Minute Recipe

Ingredients

Scale

4 ounces pancetta, cubed
1 medium onion, chopped
1–2 tablespoons olive oil or butter
4 to 5 cloves garlic, minced
28 ounces canned peeled tomatoes or 680 ml tomato sauce/passata
2 cups reduced sodium chicken or vegetable broth
2 cups unsweetened almond milk (or substitute with 1% milk or fat-free half & half)
1 tablespoon tomato paste
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 pound uncooked rigatoni (or other short pasta like penne)
1/4 cup fresh basil, chopped
3 ounces reduced-fat cream cheese or 1 cup heavy cream
1/4 cup dry white wine (optional)
1 cup grated parmesan cheese, plus extra for serving

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Instructions

1. Heat the olive oil or butter in a large Dutch oven over medium heat.
2. Add the pancetta and onion, cooking for about 10 minutes until the pancetta fat is rendered and the onion is tender.
3. Add the minced garlic and sauté until fragrant.
4. Stir in the tomato paste, cooking briefly before adding the tomatoes, broth, almond milk, salt, and red pepper flakes. Mix well.
5. Add the uncooked rigatoni, ensuring the pasta is covered by the sauce. Bring to a boil, then cover and reduce to a simmer.
6. Cook the pasta for 13-20 minutes until tender, stirring every 5 minutes to avoid sticking.
7. Stir in the cream cheese or heavy cream and parmesan, and mix until smooth. Adjust seasoning with salt and pepper as needed.
8. Garnish with fresh basil or parsley and serve immediately.

Notes

🍝 Use short pasta varieties for the best absorption of the sauce, ensuring every bite is flavorful.
🍷 If you’re looking for a rich flavor, try adding a splash of dry white wine to the sauce.
🥗 Customize your pasta dish by adding sautéed vegetables or proteins like cooked shrimp or chicken for added variety and nutrition.

Prep Time: 5-10 minutes
Simmering Time: 13-20 minutes
Cook Time: 20-30 minutes
Category: Main Course
Method: One-Pot Cooking
Cuisine: Italian
Diet: Varies

Nutrition

Serving Size: 1 serving
Calories: 336-578 kcal
Sodium: 414-2542 mg
Fat: 9-35 g
Carbohydrates: 50-51 g
Protein: 12-14 g