What if I can't find tomato passata?

No stress tomato passata is great because it's smooth and light, but if it's not available, you can use tomato puree or even plain canned tomato sauce. Just check the label avoid anything seasoned or “pizza-style.” If it's a bit thick, add a splash of water to loosen it.

Can I make this ahead of time?

You can and it actually holds up better than you'd expect. Make the sauce and store it separately in the fridge for up to 3 days. Reheat it gently on the stove, adding a splash of milk or pasta water to bring it back to life. Add the pasta fresh, if you can.

Short answer: kind of. Cream-based sauces can split a little when thawed, but it’s not a dealbreaker. Freeze just the sauce (not the pasta) in an airtight container. When reheating, stir frequently and add a bit of milk to smooth it out again.

Totally up to you. The base recipe has a tiny pinch of chili flakes more for warmth than actual heat. If you're spice-shy, leave them out. If you like a kick, add more. You can even stir in a dab of harissa or chili oil if you want to go bold.

Can I double the recipe?

Yes easily. The only thing to watch is your pan size. Once you double the pasta, you’ll need a wider skillet or pot so everything mixes evenly. Don’t crowd it or you’ll end up with clumps and uneven saucing.

Pink Sauce Pasta Recipe – Easy Creamy Dinner with Amazing Flavor

Name: Creamy Pink Sauce Pasta (Middle Eastern Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 3 garlic cloves, minced; 1/4 cup finely chopped onion (optional); 1 can (14 oz) crushed tomatoes or 1 1/2 cups marinara; 3/4 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 1/2 cup grated Parmesan; Fresh basil, torn (optional)

Description

Creamy pink sauce pasta recipe made with tomato, cream, and Parmesan for a cozy and easy weeknight meal.

Ingredients

Scale

2 tablespoons olive oil

3 garlic cloves, minced

1/4 cup finely chopped onion (optional)

1 can (14 oz) crushed tomatoes or 1 1/2 cups marinara

3/4 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional)

1/2 cup grated Parmesan

Fresh basil, torn (optional)

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Instructions

1. Heat olive oil in a pan and sauté garlic (and onion if using).

2. Add crushed tomatoes or marinara and simmer 10 minutes.

3. Lower heat and stir in heavy cream slowly.

4. Add salt, pepper, and red pepper flakes.

5. Stir in Parmesan until melted and smooth.

6. Cook pasta al dente, save 1/2 cup of pasta water.

7. Toss pasta with sauce, adjust consistency, garnish with basil.

Notes

You can add grilled chicken, shrimp, or veggies for variety. Store leftovers in the fridge up to 3 days.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 480
Sugar: 5g
Sodium: 410mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 14g
Cholesterol: 55mg