I've tested many homemade pasta sauces, but this Italian pink sauce recipe is one I always come back to. It's creamy, rich, and ready in just 20 minutes, perfect for busy weeknights. This simple tomato cream sauce blends tomato paste, sauce, and heavy cream to create a delicious, rose pasta sauce you can make at home with pantry staples.
Italian Pink Sauce Recipe
This Italian pink sauce blends tomato and cream into a perfectly balanced, luscious pasta sauce. A simple creamy tomato sauce made with a few ingredients you can whip up and enjoy with any type of pasta. If you love this tomato-and-cream flavor combo, you'll also love my sun-dried tomato pasta with pancetta, which takes the same idea in a richer, more savory direction. Unlike vodka sauce, this version skips the alcohol, making it weeknight- and family-friendly.
If you've tried my pasta recipes, you know I love this carb-rich comfort food. It's quick, easy, and satisfies everyone. Just like my creamy tomato and spinach pasta and classic Italian lasagna with white sauce, this pink pasta sauce is made with simple ingredients and is guaranteed to become a new family favorite.
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What is pink sauce?
Pink sauce, also known as rosa or aurora sauce, is a creamy tomato pasta sauce made by blending tomato sauce with heavy cream. The result is a smooth, slightly tangy sauce with a signature blush color. This recipe stays true to the traditional Italian-American version which is simple, cozy, and perfect for pairing with pasta, proteins, or veggies.
Key Ingredients
- Tomato sauce and tomato paste. Instead of using jarred marinara sauce, we are combining tomato sauce and tomato paste to make our own easy, homemade Italian pasta sauce. Adding tomato paste is essential to allow the sauce to develop a deep, rich flavor. No tomato sauce? Use tomato purée or mix extra tomato paste with water in a pinch.
- Heavy cream. This is what gives the sauce the pink hue and creamy texture! If you need a dairy-free option, full-fat coconut milk works well in place of the cream.
- Onion and garlic. Cooking with fresh onion and garlic is the easiest way to make your homemade tomato sauce taste restaurant-worthy.
Want to make a more traditional red sauce instead? Try my Authentic Italian Pasta Sauce, it's my Nonna's traditional recipe and packed with bold, classic flavor.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Heat oil in a large skillet over medium-high heat. Add the onion and cook for 4-5 minutes, until softened. Add the garlic and cook for another 2 minutes.
Step 2
Lower the heat to medium, then stir in the tomato paste, tomato sauce, salt, and pepper. Simmer for 10 minutes.
Step 3
Pour in the cream, stir to combine and cook the sauce for another 2 minutes. Turn off the heat and serve with your favorite pasta, parmesan cheese, and chopped fresh basil.
Sarah's Top Tips
- Use low heat when adding the cream to avoid curdling, medium-low is best.
- If your canned tomato sauce contains salt, reduce what's added. You can always add more at the end.
- Reserve some pasta water. It's perfect for thinning out the sauce if it gets too thick.
- Calabrian chili paste or red pepper flakes give this sauce a kick.
What to Serve with Italian Pink Sauce
This creamy tomato sauce pairs well with a variety of proteins and veggies, making it easy to turn into a full meal. For a simple protein boost, serve it with grilled chicken breasts, pan-seared shrimp, or crumbled Italian sausage. They add flavor and texture without overpowering the sauce.
If you want to add some veggies, roasted broccoli holds up well and soaks in just enough sauce. You can also stir in fresh spinach at the end or sauté zucchini and cherry tomatoes.
Dinner Shortcut: Toss this sauce with rigatoni, roasted broccoli, and Italian sausage. Top with freshly grated Parmesan cheese and fresh basil for a 30-minute dinner.
Storage & Reheating
Fridge: Let the sauce cool completely before storing. It will keep in an airtight container in the fridge for up to 5 days.
Freezer: To freeze, transfer to a freezer-safe bag or container and store for up to 3 months. Just note, the texture may change slightly from the heavy cream being frozen.
Reheating: Reheat the sauce gently on the stove or in the microwave. Add a splash of water if needed to thin it out.
More Pasta Recipes You'll Love
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Creamy Italian Pink Sauce for Pasta (No Vodka!)
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See the full post for extra tips and photos
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 (15 ounce) can tomato sauce, no salt added
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup heavy cream or full-fat coconut milk
- Parmesan for serving
- Basil for serving
Instructions
- Heat oil in a large pan over medium-high heat.1 tablespoon extra virgin olive oil
- Add the onion and sauté for 4-5 minutes until softened. Add the garlic and cook for another 2 minutes.½ yellow onion, 2 garlic cloves
- Turn the heat to medium, add in the tomato paste, tomato sauce, salt and pepper and simmer for 10 minutes.3 tablespoons tomato paste, 1 (15 ounce) can tomato sauce, 1 teaspoon salt, ½ teaspoon black pepper
- Pour in the cream and cook for another 2-3 minutes.¾ cup heavy cream or full-fat coconut milk
- Turn off the heat and serve with your favorite pasta.
- Top with Parmesan cheese and chopped basil.Parmesan for serving, Basil for serving
Sarah's Tips
- Use low heat when adding the cream to avoid curdling.
- Reserve some pasta water to thin the sauce if needed.
- Add chili flakes or Calabrian chili paste for a spicy kick.
Tools I Use for This Recipe
- Cutting board
- Garlic press
Rose W. says
So happy I found this "vodka free" recipe! It was easy to make and delicious! I will be making this again soon!