Pink Sauce Pasta combines the delicious flavors of red sauce and white sauce for a truly amazing meal!
We have a local authentic Italian restaurant that is one of my favorite places to eat. I love their pink sauce pasta. This recipe reminds me of that restaurant, even though I won’t stop ordering their pink sauce anytime soon.
Pink Sauce Pasta Ingredients
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- Medium sweet onion diced
- 3 garlic cloves
- 2 tablespoons butter
- 1/4 cup white cooking wine or vodka (optional, you could also use the oil from the sun-dried tomatoes jar)
- 4 ounces cream cheese, softened and cubed
- 1/2 cup heavy cream (whole milk or half & half will also work)
- 8 ounces tomato sauce
- 1 cup freshly grated Parmesan cheese
- Chopped fresh basil, measure with your heart (I use a lot, probably 1/4 cup, used dried basil if you don’t have fresh)
- 1/2 tablespoon dried oregano (can also use fresh)
- 1/2 tablespoon dried parsley (can also use fresh)
- Red Pepper Flakes, I use just a pinch, use more if you want more heat
- 2 cups spinach (optional)
- 1/3 jar of Sun-Dried Tomatoes (approximately 3 ounces)
- Salt and pepper to taste
- More Parmesan cheese for garnishing the top
- 1 box of noodles, cooked according to package directions (we use gluten-free noodles)
Pink Sauce Pasta Directions
- Add the butter, onion, and garlic to a large skillet. Sauté until the onion just starts to turn translucent.
- Add the white wine or vodka, if you want. Simmer on low until it has reduced by half, about 3-5 minutes.
- Next, add the cream cheese, heavy cream, tomato sauce, Parmesan, herbs and spices, and sun-dried tomatoes. While slowly stirring the sauce, cook until the cream cheese is melted, and the sauce is creamy.
- Add the spinach and stir until it wilts.
- Add the sauce and noodles together, top with more Parmesan, salt and pepper.
Notes
Add chicken or shrimp for added protein. You could also add a diced red pepper at the same time as the onion. Feel free to use any type of pasta that you like. I obviously used penne, but I have also made this sauce with spaghetti noodles.
Pink Sauce Pasta with Sun-Dried Tomatoes
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients
- Medium sweet onion diced
- 3 garlic cloves
- 2 tablespoons butter
- 1/4 cup white cooking wine or vodka (optional, you could also use the oil from the sun-dried tomatoes jar)
- 4 ounces cream cheese, softened and cubed
- 1/2 cup heavy cream (whole milk or half & half will also work)
- 8 ounces tomato sauce
- 1 cup freshly grated Parmesan cheese
- Chopped fresh basil, measure with your heart (I use a lot, probably 1/4 cup, used dried basil if you don’t have fresh)
- 1/2 tablespoon dried oregano (can also use fresh)
- 1/2 tablespoon dried parsley (can also use fresh)
- Red Pepper Flakes, I use just a pinch, use more if you want more heat
- 2 cups spinach (optional)
- 1/3 jar of Sun-Dried Tomatoes (approximately 3 ounces)
- Salt and pepper to taste
- More Parmesan cheese for garnishing the top
- 1 box of noodles, cooked according to package directions (we use gluten-free noodles)
Instructions
- Add the butter, onion, and garlic to a large skillet. Sauté until the onion just starts to turn translucent.
- Add the white wine or vodka, if you want. Simmer on low until it has reduced by half, about 3-5 minutes.
- Next, add the cream cheese, heavy cream, tomato sauce, Parmesan, herbs and spices, and sun-dried tomatoes. While slowly stirring the sauce, cook until the cream cheese is melted, and the sauce is creamy.
- Add the spinach and stir until it wilts.
- Add the sauce and noodles together, top with more Parmesan, salt and pepper.
Notes
Add chicken or shrimp for added protein. You could also add a diced red pepper at the same time as the onion. Feel free to use any type of pasta that you like. I obviously used penne (gluten-free), but I have also made this sauce with spaghetti noodles.
Check out these other amazing pasta dishes!
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