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–+ servings
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.
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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
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