Description
Tuscan Pink Pasta Sauce blends savory San Marzano tomatoes with cream and freshly grated Parmesan to create a silky, slightly smoky sauce that clings to rigatoni beautifully. This version uses olive oil, butter, shallots, garlic, and a touch of red pepper flakes for warmth, plus fire roasted tomatoes for depth. The result is a comforting Italian style cream tomato sauce that is simple to make and perfect for weeknight dinners or casual entertaining.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
4-6 garlic cloves, minced
1/2 cup diced shallots
2 tablespoons tomato paste
1/8-1/4 teaspoon red pepper flakes, or to taste
28 ounce can whole peeled San Marzano tomatoes
14.5 ounce can fire roasted diced tomatoes, not drained
1 teaspoon chicken bouillon powder or crushed cube
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil or 1 1/2 tablespoons fresh diced herbs
1 1/4 teaspoon salt, plus more to taste
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1 whole bay leaf
1 cup freshly grated Parmesan cheese, use Cabot or Tillamook
1 cup heavy cream, or use 3/4 cup half and half or milk for a lighter option
Chopped fresh basil for garnish
1 pound rigatoni or pasta of choice
Instructions
1. Heat a large braiser or saucepan over medium heat, add the olive oil and butter, then add the diced shallots and sauté for 4 to 5 minutes until softened.
2. Add the minced garlic and red pepper flakes, sauté for about 30 seconds to release aroma, then stir in the tomato paste and cook for 60 seconds to deepen the flavor.
3. Pour in the whole peeled tomatoes with their juices and the fire roasted diced tomatoes, add the chicken bouillon, dried oregano, parsley, basil, thyme, black pepper, sugar, and a whole bay leaf, bring the mixture to a gentle boil with the lid slightly ajar.
4. Reduce heat to a gentle simmer, cook for 10 minutes stirring occasionally, then mash the tomatoes with a potato masher and simmer an additional 10 minutes with the lid ajar.
5. Meanwhile bring a large pot of salted water to a boil, cook the rigatoni according to package instructions until al dente, reserve 1/2 cup pasta cooking water, then drain.
6. Discard the bay leaf, blend the tomato mixture using an immersion blender for a slightly rustic texture or a traditional blender for a silky finish, then return the sauce to low heat.
7. Add the freshly grated Parmesan gradually a handful at a time, stirring until fully melted and smooth on low heat.
8. Stir in the heavy cream until the sauce turns a soft pink and becomes velvety, adjust thickness with a splash of reserved pasta water if needed.
9. Add the cooked pasta to the sauce and toss until each piece is evenly coated, taste and adjust seasoning with salt, pepper, or a pinch more sugar if the tomatoes are bright.
10. Serve topped with extra grated Parmesan and a sprinkle of chopped fresh basil.
Notes
Use heavy cream for the richest, creamiest result, or substitute 3/4 cup half and half or milk for a lighter version.
If using half and half or milk expect a thinner texture and simmer slightly less to retain body.
For a smoky edge keep the fire roasted diced tomatoes, or substitute regular diced tomatoes if you prefer a milder tomato flavor.
To achieve a rustic texture blend half the sauce and leave the rest chunky, for a restaurant smoothness fully purée the sauce.
Store the sauce separately from pasta for best results when refrigerating or freezing, add fresh basil just before serving to preserve aroma.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Side Dish
- Method: Sautéing, Simmering, Blending
- Cuisine: Italian