Italian Pink Sauce Pasta is a quick and easy crave-worthy pasta sauce recipe! It comes together in under 30 minutes in one pan–perfect for busy weeknights.

This sauce is the perfect compromise between a bright tomato sauce and a creamy alfredo. It’s also known as Rose or Parma Rose sauce and is so perfect on any pasta or ravioli shape.

The Best Pink Sauce Pasta Recipe

I am a sucker for a classic pink sauce pasta! It’s the perfect sauce that’s packed with flavor, but comes together in no time at all. It’s so versatile and perfect on any type of pasta or ravioli!

If you can’t choose between a bright and flavorful tomato sauce and a creamy and indulgence alfredo, this is the perfect compromise. Pink sauce pasta is similar to pasta alla vodka, but really leans into the smoky and salty pancetta with a little kiss of red wine in the sauce.

This is the perfect pasta recipe for entertaining because it comes together so easily with a few pantry staples. You’ll be enjoying restaurant-worthy pasta in a flash!

Want more crave-worthy pasta recipes? Check out all my favorite pasta recipes.

What is Pink Sauce?

This pink tomato cream sauce gets the name “rosa”, or pink, in Italian, from the mix of heavy whipping cream and red crushed tomatoes. You can make the sauce more or less pink depending on your ratios.

Pink sauce pasta is similar to vodka sauce, but doesn’t contain any vodka and instead has more heavy cream. While the combination of tomatoes and cream may sound simple, the cream rounds out the acidity in the tomatoes and leaves you with the most delectable pasta sauce.

How to Make Pink Sauce Pasta

You don’t need any special equipment to make this easy pink sauce pasta, but make sure you use a large skillet so that you can finish cooking the pasta in the sauce.

Tools Needed

• Large Skillet
• Cutting Board
• Sharp Knife
• Pasta Pot

Ingredients and Substitutions

• Pancetta. This is an optional ingredient, but adds wonderful flavor. You could swap in diced bacon for a richer and smokier flavor.
• Shallot. I love using shallot in sauces because it’s so fine and melts into sauce without giving it an overwhelming onion flavor.
• Garlic. It’s not a pasta sauce without some garlic!
• Tomato. We’re using tomato paste and crushed tomatoes here.
• Red wine. Red wine adds great flavor and gives the sauce an even pinker hue. You could omit this if desired.
• Heavy cream. Heavy cream is what turns our sauce pink. If you want a less rich sauce, you could omit some of the cream to your taste.
• Basil. Fresh basil adds so much flavor when added at the end.

The Process

1. Crisp up the pancetta. In a large braiser or skillet, heat the olive oil over medium-low heat. Add the pancetta to the pan and cook, stirring occasionally, until the pancetta is crispy. Use a slotted spoon to remove the pancetta from the pan and transfer to a small bowl.
2. Sweat the onions and garlic. Add the butter to the skillet and stir in the minced shallots, garlic, and red pepper flakes. Cook, stirring occasionally, until the shallots are soft and the garlic is fragrant. Stir in the tomato paste and cook for 3-4 minutes until the tomato paste has darkened in color. Add the red wine and use a wooden spoon or silicone spoon to scrape up any browned bits. Bring to a simmer for 5 minutes.
3. Simmer the sauce. Stir in the crushed tomatoes and pancetta (save some for garnish) with the basil leaves and season the sauce with some salt and pepper. Bring to a gentle simmer for 15 minutes.
4. Cook the pasta. While the sauce reduces, bring a pot of salted water to a boil. Cook the pasta until just shy of al dente, usually 2-3 minutes shy of the box instructions. Reserve ½ cup of the pasta water, then drain the pasta.
5. Finish the pasta. Add the cream to the tomato sauce and stir well. Once the cream is incorporated, stir in the pasta water and drained pasta and stir well. Simmer 4-5 minutes until the sauce clings to the pasta. Season to taste with salt and pepper.  Ladle the pasta into bowls and top with parmesan, reserved pancetta, and some more torn basil leaves.

Best Pasta Shapes for Pink Sauce

Pink sauce is just begging for a tube-shaped pasta so that all the sauce can find its way into the nooks and crannies!

I made my pink sauce pasta with lumache (sometimes called shellbows), a cross between elbows and shells, but there are so many great options. Some of my other favorite pasta shapes include: cavatappi, rigatoni, ziti, penne, or paccheri.

Another great option is to serve this flavorful pink sauce over your favorite ravioli! It would be perfect over a classic ricotta-filled ravioli or even lobster ravioli. The sky is the limit here!

What to Serve with Pink Sauce Pasta

Pink sauce pasta with pancetta is truly one of my favorite weeknight dinners! While it’s great on its own, I love serving it up with some sides, especially if I’m entertaining!

Leafy salad – I love starting a meal with a big leafy salad! My recipe for Kale Caesar Salad is one of my favorite salads ever and pairs so well with pasta. You’re going to love the homemade caesar dressing! This Italian Chopped Salad is also a great option.

Warm Bread – I don’t know about you, but I’m a sucker for warm bread with dinner. I love sopping up any extra sauce with a slice. Try my foolproof No Knead Focaccia!

What’s a good dinner without finishing with a stellar dessert? Try my marbled cheesecake brownies,  brown butter chocolate chip cookie bars, or my skillet chocolate chip cookie for delicious crowd pleasers!

Storage Instructions

If you find yourself with leftover pink sauce pasta, let it cool to room temperature. Store it in an airtight container in the fridge for up to 4 days.

Reheating the pasta is best done in a skillet. Add the pasta to a skillet with a bit of water and heavy cream and simmer on low, covered, until the pasta is warmed through. Stir occasionally so the sauce doesn’t burn.

Recipe Customizations

Think of this pink sauce pasta recipe as a blueprint that you can expand on to suit your tastes! Some of my favorite ways to customize this recipe:

Add some more protein. Browned Italian sausage, grilled or baked chicken, or meatballs would all be welcome additions here! You could also top the pasta with crispy chicken cutlets or chicken parmesan for the ultimate pairing.

Switch up the pasta. You could serve this pink sauce over a number of pastas including flat noodles like pappardelle and tagliatelle. I also love swapping in my favorite store bought ravioli for a heartier meal.

Add some veggies. While it might sound strange, green peas are so good in pink sauce! You could also wilt in some spinach, add diced peppers or zucchini, or even some roasted mushrooms or eggplant. There are a lot of ways to sneak veggies into this super flavorful sauce!

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When you want an elegant, date-night worthy pasta that comes together in no time, turn to this Pink Sauce Pasta! It always hits and you only need a few pantry staples and common ingredients to make it happen. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Pasta Recipes to Try

Pasta Bolognese
Dad’s Sunday Sauce
Caramelized Shallot Pasta
Pasta al Limone with Shrimp
Pasta alla Vodka

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