Pink Sauce Pasta Recipe

Pink Pasta Sauce is a silky and robust tomato cream sauce (which gives this dish its richness and pink-ish tone) that is infused with red wine, crushed San Marzano tomatoes, red pepper flakes, lots of fresh garlic and studded with crispy diced pancetta. Yields 4 to 6 servings depending.

I can’t think of a better pasta for Valentine’s day.

What is pink sauce? The short answer is that it’s a tomato and cream sauce. The long answer is that it’s a silky, robust sauce that’s studded with crispy pancetta and infused with red pepper flakes, red wine, crushed san marzano tomatoes, garlic and heavy cream. The method of preparation is similar to pasta alla vodka but the ingredients are obviously different. Once pancetta is crispy, shallot and garlic sauté in butter and reserved pancetta fat, tomato paste is then added and caramelized before pouring in a little full-bodied red wine (this also gives the pasta sauce more of a pink-ish tone) and crushed san marzano tomatoes. Heavy cream is added last giving this sauce its creamy, luxurious consistency and lightens the color quite a bit.

I happened to snag a box of heart shaped rigatoni (Barilla – not sponsored) at the grocery store last week and knew these two would be a match made in heaven.

Serve this as is with crusty bread and/or next to your favorite protein and a simple salad.

To Make This Pink Pasta Sauce recipe You Will Need:

• olive oil – Aids in rendering the fat and crisping of the pancetta.
• pancetta – Adds texture along with rich flavor.
• butter – For sautéing shallot and garlic. Also, lends delicious flavor.
• shallot – For delicate and sweet onion flavor.
• garlic (fresh) – Adds distinct punchy flavor.
• red pepper flakes – Gives this pasta warm spicy heat.
• kosher salt – Helps draw out moisture while sautéing and enhances the flavors in the recipe.
• tomato paste – Lends complex tomato flavor.
• cabernet sauvignon – Or other full body red wine like Syrah/Shiraz, Malbec, Merlot or Zinfandel.
• crushed san marzano tomatoes – San Marzano are preffered but any crushed tomatoes will do.
• basil (fresh) – Adds a pop of green and herbaceous flavor.
• freshly ground black pepper – This will add some subtle bite and flavor.
• sea salt – For seasoning pasta water.
• dried pasta – Any short, tube-like pasta like, mezze rigatoni or penne.
• heavy cream – Lends richness and creamy texture to the sauce.

What Type of Pasta Works Best In This Recipe?

A short tubular past works best. I found these heart shaped pasta (perfect for Valentine’s Day) at the grocery store. Mezze rigatoni would be the best choice in my opinion, however; or penne rigate, shelbow or rigatoni will also work.

Prepare The Sauce:

In a 12-inch deep-sided skillet add 1 tablespoon olive oil and 8 ounces diced pancetta.

Heat over medium to medium-low heat, stirring often until crispy.

Use a slotted spoon to remove the crispy pancetta, leaving the fat in the pan, and transfer to a paper towel lined plate.

Pour out half of the fat from the pan and discard. To the pan add 3 tablespoons unsalted butter, 1 large diced shallot, 4 large cloves garlic – minced, 1/2 teaspoon red pepper flakes and a pinch of kosher salt.

Stir and sauté the shallots and garlic until softened, about 6 minutes.

Next add in 3 tablespoons tomato paste.

Stir while cooking for 4 minutes or until the tomato paste deepens in color.

Pour in 1/2 cup Cabernet Sauvignon or another full bodied red wine.

Stir, bring to a simmer and cook until reduced – about 5 minutes.

Next, pour in 28 ounces crushed san Marzano tomatoes, add in half of the crispy pancetta, 1/2 cup hand-torn fresh basil, 3/4 teaspoon kosher salt and freshly ground black pepper.

Stir well to combine and simmer for 15 minutes.

Cook The Pasta:

Meanwhile, bring a pot of water to boil. Once boiling, add a palmful of sea salt and stir well. Add in 12 ounces of dried pasta and cook to al dente or just 2 minutes shy of fully cooked.

Once the sauce has simmered, pour in 1¼ cup heavy cream.

Stir and simmer for another 5 minutes.

Reserve 1/2 cup of pasta water before draining the pasta.

Add in the reserved pasta water and the drained cooked pasta.

Stir to combine and simmer for 5 minutes more.

Divide pasta among shallow pasta bowls, and top with some of the remaining crispy pancetta and a sprinkling of parmesan cheese.

Serve this pink pasta dish with a simple salad and/or as a side dish to filet mignon or crispy parmesan breaded chicken breasts.

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Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!