What is Italian pink Sauce, and why has it become the joy of food lovers everywhere?
This beautiful Italian pink Sauce is a simple repetition of a classic marinara sauce for any pasta. It’s an easy 20-minute recipe with a velvety version, rich cream with bright tomatoes. Ultimately, this is a delicious pasta dish made with everyday ingredients. It’s a total showstopper that will tantalize your taste buds and leave you with irresistible satisfaction.
My love for pink Sauce started at first taste (ha-ha) years ago at a cosy little spot called Louie’s By The Bay, California. A truly hidden gem in this lively beach town, the restaurant served fettuccine with meat, mushrooms, and cheese. The Sauce was tomato sauce with milk that made it pink, as they described it to me. After just one bite, I was hooked! The creamy richness, balanced flavour, and slight heat were something I had never tasted before.
The best part is that the secret isn’t hidden away, and I immediately discovered it when it was right there on the plate. I’m excited to share “what is Italian pink sauce” and how you can make it yourself, along with easy tips and tricks. Let’s dive in!
What Is Italian Pink Sauce?
Italian Pink Sauce is a luxurious fusion of two favourite sauces—the robust, tomato-based marinara and the silky richness of whipping cream. This rose-colored creation is often known as rose sauce or blush sauce, but in Italy, Italians call it “salsa rosa.” It is popular in home kitchens and restaurants, especially in northern regions where cream sauces are commonly used.
Italian Pink Sauce beautifully bridges the gap between robust marinara and mild Alfredo. Its speciality is its harmonious blend of acidity, sweetness, and creamy richness. It’s a sauce that feels luxurious yet is budget-friendly. It’s everyone’s favourite for weeknight dinners and special occasions alike.
Authentic Origin of Italian Pink Sauce
It’s true, pink Sauce (salsa rosa) is not a traditional Italian dish. It was created by Italian immigrants in the United States who mixed tomato sauce with cream to make it softer and creamier; They experimented to make a softer and creamier Sauce. People loved the smooth taste, and it became popular in Italian-American cooking, which successfully influenced modern Italian kitchens, and how beautifully it blends with seafood pastas or light vegetarian dishes.
Even though its name sounds Italian, Italian pink Sauce combines different, delicious styles. It’s bright, fresh flavours remind us of Mediterranean food, and its soft, creamy texture evokes the feeling of French dishes.
Reasons to Love This Sauce
I grew up watching classic marinara simmering on the stove, and I never thought I would like its creamy version. But pink Sauce has quickly changed my mind—and my family’s. Don’t get me wrong, I enjoy Italian sausage pasta with marinara. But I don’t feel the meat is missing when I pair this creamy Sauce with tortellini, which is even better, penne. Even my meat-loving family doesn’t forget. Yes! It’s a clear impression! If you want more meat-free dishes, try my
Italian pink Sauce is so versatile that it goes well with penne, rigatoni, fettuccine, or even stuffed pastas like tortellini or ravioli. You can toss pink Sauce with any extras like peas, mushrooms, or grilled chicken without overpowering their taste. But it’s delicious just as it is.
The Sauce makes you feel lighter and allows you to enjoy the moment. So sit back, relax, and take your time; each bite is meant to be valued!
How to Make Italian Pink Sauce
The recipe we’re making today is more similar to of Italian-American cuisine. All ingredients are pantry-friendly. Let’s get started and create a restaurant-quality sauce in under 20 minutes.
Recipe Ingredients and Substitutions
- Penne zita rigate- I prefer to use (16 ounces) penne zita rigate pasta with this recipe! Try it with any short shape pasta like penne, ziti, or elbows or even gluten-free!
- Olive oil- 1 tablespoon is enough for sautéing to enhance richness and flavour.
- I use ½ cup (diced) sweet onions for the aromatic base.
- Garlic- Use 2 tablespoons finely minced garlic to give a savoury flavour to the dish.
- kosher salt- ½ teaspoon
- Tomato paste- is an essential component of the recipe. Use top-quality tomato paste (2 tablespoons) in a tube packaging.
- Canned crushed tomatoes- I love San Marzano crushed tomatoes, using (28 ounces) for this dish. You can substitute tomato puree for a much smoother recipe.
- Dried Herbs—Italian seasoning is a convenient blend of dried herbs in a single jar, including basil and oregano. Adding ½ teaspoon of salt gives flavour to sauces and soups.
- Heavy cream—½ cup of heavy cream gives the Sauce its luxurious quality; you can substitute half-and-half for a lighter option.
- Parmigiano-Reggiano cheese- 1.5 ounces (finely grated), a burst of the cheese to top it.
Step-by-step instructions
Cook pasta
Bring a large pot of water to a boil, add the pasta and cook according to the box instructions. Drain the water, put the pasta back in the pot, and put it aside.
Sauté onions and garlic
Heat a large skillet (about 3 litres) over medium heat. Heat the olive oil, add chopped onion, minced garlic, and a pinch of salt to gather. Stir and sauté for about 5 minutes, until the onions turn translucent.
Add tomato paste
Stir in the tomato paste and cook for 30 seconds, mixing so it doesn’t burn.
Add crushed tomatoes and dried herbs.
Pour in the canned crushed tomatoes, basil and oregano. Stir, bring it to a gentle boil, then lower the heat and let it simmer for 10 minutes with the lid slightly open.
Final touches
Remove the sauce skillet from the heat and add the Parmigiano-Reggiano grated cheese. Mix until the Sauce is smooth and creamy.
Serving
Put 2–3 sauce ladles over the cooked pasta and toss to coat evenly. Divide into bowls, add more Sauce according to your preference, and top with extra Parmigiano-Reggiano. Serve with a simple spinach or fresh mixed salad.
Recipe Notes
- Though heavy cooking cream can handle high temperatures and acidic ingredients like alcohol, it is recommended to be added at the end of cooking. DON’T boil the Sauce on high heat; simmer gently to avoid splitting.
- Cooked pasta must have a slightly firm bite, especially in the Sauce.
- A splash of reserved pasta water can help blend the Sauce and ensure a silky coating.
- Look for pasta brands made in Italy. Good quality pasta is die-cut and has a rough surface texture.
- Opting for good-quality tomatoes paste makes a big difference in any dish.
Nutrition Facts
Recipe Variations
Here are some simple and delicious recipe variations that can turn up the sauce game:
- Add chilli flakes while sautéing the onions to aromatize the heat into the Italian pink Sauce.
- Cooked shrimp, salmon, bacon, pancetta, or Italian sausage could add protein to the dish.
- One tablespoon of vodka gives this Sauce a rich, luxurious flavour. Add the onions while cooking, and they turn into American vodka sauce. Chicken or vegetable broth can be used as a substitute if you don’t have vodka or wine.
- Double the Italian seasoning to brighten the dish and be more herbal. I like to add a sprinkle of herbs for an herbaceous flavour.
- A combination of both mozzarella and Parmigiano cheeses would be delicious too, or you can use either of them.
What to serve with pink Sauce Italian pasta?
- You can top it off with a little layer of sliced tomato and fresh mozzarella, or drizzle it with olive oil and sprinkle it with basil if you have some on hand.
- To make a complete meal, serve with mixed greens salad and warm crusty bread topped with garlic butter and parsley.
- This Sauce would go great and be easy as a side for seafood, such as pan-seared salmon.
- A crisp Pinot Grigio or Sauvignon Blanc pairs well with creamy Sauce.
Make ahead and storage
- Of course, you can make this Sauce and store it beforehand. This creamy Sauce will store be in the fridge in an airtight container for 3-4 days.
- Always reheat in a saucepan over low heat. If you know you’ll have leftover Sauce, it’s recommended to boil up fresh pasta when you’re ready to eat.
- Leftovers can be warmed in the microwave.
- Don’t freeze leftovers as they will likely change the Sauce’s texture.
FAQS about What Is the Italian Pink Sauce
Are pink Sauce and vodka Sauce the same?
Classic vodka sauce is like pink sauce and tomato cream sauce with some extra vodka added.
What does pink sauce pasta taste like?
Pink Sauce is every bit as delicious as its name. Pasta tastes like the union between the best Alfredo sauce and marinara sauce.
What is pink Sauce also called?
A blend of marinara sauce with creamy alfredo cheese sauce, also known as Rosatella or salsa rosa sauce.
What to Serve with Pink Sauce Pasta
Protein like chicken, meat or fish
Add some veggies
Leafy salad
Garlic Bread
Final Thoughts
After I have explained each aspect of these sauces, I hope you fully understand “what is Italian Pink Sauce”.
It is more than just a vibrant colour on a plate. This dish is a comforting, flavorful combination of acidic and creamy sauces. Its flavour reminds us that we don’t always need meat or a long list of ingredients to make a deeply fulfilling meal.
So, next time you’re craving something cosy but not heavy, this pasta with Italian pink sauce is your go-to dish. Light a candle, pour a glass of wine, and let’s enjoy the simplicity of this dish by slowing down, savouring, and lingering at the table a little longer.
