This 30 minute creamy pink sauce pasta comes together in one pot and only needs a handful of pantry ingredients. The sauce is the perfect balance of tomato sauce and cream, cooked in garlic, butter and Italian seasoning for an addictive bite. Instead of water, chicken broth infuses even more flavour as the pasta cooks. Top with a mountain of parmesan cheese! This is my go-to weeknight dinner when I don’t have much time, and my kids love me for it.

creamy pink sauce pasta in fusili shape is plated in a brown speckled pasta bowl, garnished with parmesan and chopped parsley. It is on a table with a striped napkin, a small parmesan dish, and some parsley in a small dish.

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5-STAR READER REVIEW

“I made this pasta recipe with some beef mince today and it turned out so delicious! I also added some spices like red chilli flakes, cumin and cinnamon powder and the taste was amazing. Thank you for these great recipes Amina!”

—Sara
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Why “Pink” Sauce is The Favourite At Our Home

This pink sauce pasta is the best of both worlds: a mix of tomato sauce and cream. My son prefers white pasta and my daughter likes red, so I often tell them that we’re mixing their favourites to make this one, and they both love it.

The reason it works is because the cream really balances out the tartness of the tomato sauce and adds a level of decadence that you can’t resist. In my recipe, I use chicken broth instead of water which makes the pasta even more flavourful.

White pot with shell pasta in a light orange sauce and parmesan and parsley sprinkled with a metal serving spoon

Important Notes To Ensure “One Pot” Pasta Works

I absolutely love the texture of one pot pasta. The starch from the pasta that naturally releases when the pasta cooks ends up thickening the sauce really beautifully. The only thing you need to keep in mind is to stir the pasta every 5 minutes or so to prevent it from sticking. Otherwise, the starch ends up making it stick to the bottom. You also need to check on it in case it needs more liquid.

I have a few other pasta recipes that you’ll love if you are into quick pasta dishes, like this Arabic pasta with yogurt sauce and this delicious tahini pasta.

How to Make Pink Pasta

Grab your ingredients! Consider this a “base” recipe that you can use and I’ll share more vegetables or protein that you can add to it.

Ingredient shot with a small white bowl with tomato paste, a small bowl with minced garlic, a measuring cup with broth, a small white pitcher with whipping cream, a small bowl with olive oil, a white bowl with tomato sauce, a white bowl with dried pasta, a small plate with seasonings, a small plate with chunks of parmesan and a small white bowl with butter on a blue and white tiled background.

    Use a deep large skillet for this dish so the pasta doesn’t overflow.

    White pot with melted butter and olive oil with chopped garlic on a blue and white background.
    Melt the butter, then add the olive oil and garlic. Cook until fragrant.
    White pot with tomato paste and garlic cooked on a blue and white tiled background.
    Add the tomato paste and cook for a few minutes. Then add all the spices.
    White pot with tomato paste and garlic, and seasonings, cooked on a blue and white tiled background.
    Cook the spices with the tomato paste for a few minutes.
    White pot with red liquid and seasonings on a blue and white tiled background.
    Add the chicken broth and tomato sauce.
    White pot with red liquid and seasonings along with shell pasta on a blue and white tiled background.
    Add the pasta and stir well.
    White pot with red liquid and pasta mixed in covered with a glass lid with a wooden handle on top on a blue and white tiled background.
    Cover and cook for 15-20 mins on medium heat, stirring every 5 minutes to avoid the pasta from sticking to the bottom.

    There will still be a good amount of liquid once the pasta is cooked, this is a good thing! Some of it will continue to absorb in the pasta and the rest will be the base for the creamy sauce.

    White pot with cooked shell pasta in tomato sauce on a blue and white tiled background.
    Cook until the pasta is tender.
    White pot with cooked shell pasta in tomato sauce with whipping cream poured on top on a blue and white tiled background.
    Add the heavy cream and stir.
    White pot with shell pasta in a light orange sauce and parmesan on top on a blue and white tiled background.
    Add all of the parmesan cheese.
    White pot with shell pasta in a light orange sauce on a blue and white tiled background.
    Stir the cheese through to melt it. Taste and adjust for salt and pepper.

    How to customize this pasta

    Consider this a base recipe for this pasta, which you can customize with different vegetable and protein add-ins. Here are a few great options that I rely on when I have them on hand.

    Vegetable options: Many of these vegetables can all be cooked before adding the garlic. Keep in mind that when adding more vegetables, you need to season them when you add them with salt and pepper.

    • Mushrooms – sauté them until they build a bit of colour and soften
    • Peas – you can add thawed out frozen peas before adding the heavy cream
    • Bell peppers – use any colour you like, cook until softened
    • Asparagus – cut them into 1-inch pieces and cook for a few minutes until softened
    • Broccoli – add them cut into smaller sized pieces to ensure they have enough time to soften in the time the pasta cooks
    • Spinach – add fresh spinach at the end and stir it through the pasta to wilt

    Protein options:

    • Chicken pieces – use 1-inch pieces, cook them halfway at the start, then add them back in when the pasta is added.
    • Ground beef – You can stir in cooked ground beef at the end.
    • Shrimp – Using raw shrimp, season and cook for a few minutes on each side in some olive oil. Serve with the pasta.

    Storage/Reheating Instructions

    Leftover pasta can be stored in an air tight container for 3-5 days. When reheating, you will need to add a splash or two of milk or cream or water to get the sauce back to its original creamy consistency. You can do this over the stove top or in the microwave. The pasta sauce will definitely thicken as it sits.

    White scalloped plate with creamy orange pasta, sprinkled with grated parmesan and chopped parsley, with a water glass behind it and some white plates and forks with a small plate with a parmesan piece on it on a blue and white patterned tile.

    Other Pasta Recipes You Will Love

    Tahini pasta served on a white plate garnished with basil and chilli flakes

    Tahini Pasta (Vegan & Dairy Free)
    Arabic pasta served on a plate garnished with nuts and fresh herbs. A clear glass and jug is in the background and foreground

    Arabic Pasta with Easy Yogurt Sauce (30 Minutes!)
    A slice of Bechamel Pasta bake on a plate with a piece cut out using a fork

    Bechamel Pasta Bake (Macarona Bechamel)
    Cooked rice and lentils with macaroni, spiced chickpeas, fried onions and tomato sauce on top on a white platter with a green towel at the side and a serving spoon, a bowl of tomato sauce and a bowl of dukkah on a light coloured background

    Authentic Koshari (Egyptian Rice, Lentils & Pasta)

    If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

    creamy pink sauce pasta in fusili shape is plated in a brown speckled pasta bowl, garnished with parmesan and chopped parsley. It is on a table with a striped napkin, a small parmesan dish, and some parsley in a small dish.
    5 from 5 ratings

    30 Minute One Pot Pink Sauce Pasta

    Yield: 6 Servings
    Prep: 5 minutes
    Cook: 25 minutes
    Total: 30 minutes
    Author: Amina Al-Saigh
    This quick pink sauce pasta recipe is super creamy and satisfying, made with just a few pantry ingredients and using just one pot! This is the perfect weekday dinner.
    Print Leave a Review Pin Recipe

    Ingredients
     

    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 4-5 large garlic cloves, minced
    • 3 tablespoons tomato paste
    • 2 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon chili flakes
    • 3 teaspoons Italian seasoning
    • 5 cups chicken or vegetable broth, use 2 bouillon cubes dissolved in 5 cups of water as a substitute
    • 680 ml tomato sauce, (or passata/strained tomatoes, adjust salt if using passata)
    • 454 grams pasta, 16oz (a short shape like penne, bow-tie, shells etc)
    • 1 cup heavy cream, 35%
    • 1 cup parmesan cheese, grated, plus more for serving
    • 1/4 cup basil, chopped

    Instructions
     

    • Place a medium sized pot or large deep skillet over medium heat and start by heating the olive oil and butter. Add the minced garlic and sauté for 2 minutes until fragrant and lightly golden. Add the tomato paste and continue to cook for another 2 minutes while stirring. This helps to cook out some of the raw tomato flavour.
    • Next add the salt, black pepper, chilli flakes and Italian seasoning. Stir and cook for 30 seconds before adding in the chicken broth and tomato sauce. Stir the mixture and allow it to come to a gentle simmer before adding in the dry pasta.
    • Cover and cook for 15 to 20 minutes, making sure to stir every 5 minutes to prevent the pasta from sticking. Cook until the pasta is just cooked through. At this point it will look like there is still a good amount of liquid. The pasta will continue to absorb some of the liquid in the next steps.
    • Pour in the heavy cream and raise the heat to medium high. Stir for 1-2 minutes. The sauce will continue to reduce and absorb into the pasta and become creamy.
    • Take the pan off the heat, sprinkle with the grated parmesan and stir. Serve with extra parmesan and finely chopped basil or parsley to garnish.

    Notes

    • I kept this recipe simple to create a base recipe. But feel free to add in any protein or vegetables as you like. 
    • For vegetables to add in, you can use: spinach, peas, kale, mushrooms, peppers. Simply sauté the vegetable of choice, then continue with the recipe as directed.
    • Make sure you stir the pasta every 5 minutes or so to avoid it sticking in the pot. 
    Serving: 1Serving, Calories: 354kcal, Carbohydrates: 13g, Protein: 12g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 73mg, Sodium: 2542mg, Potassium: 527mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1354IU, Vitamin C: 8mg, Calcium: 270mg, Iron: 2mg
    Did you make this recipe?Please leave a star rating and review below!