Pink Sauce Pasta

This pink sauce pasta recipe is creamy and delicious. It is so simple to make in only 30 minutes and full of flavor!

this recipe

I am literally drooling just looking at this photo because I LOVE this recipe. I am a total pasta girl and always will be. Bucatini is a current favorite pasta for me, and I don't think that is going to change anytime soon.

This pasta is decadent, creamy, and gorgeous all at the same time. I remember the first time I had pink sauce. I was about ten years old and my older brother drove me into Charlotte to a restaurant called Charlies. They served pink sauce over tortellini, which is my ultimate favorite pasta. I remember just falling in actual LOVE with the dish. Also, it was pretty cool that I got to hang with my big brother for the day. Ahh, memories!

If you love pasta as much as I do, try my Creamy Tortellini Soup, or Italian Manicotti recipes.

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Why You Will Love This Recipe:

• It's pasta..must I go on?
• This recipe has pink sauce, which in my eyes is the perfect combo of a red sauce and alfredo mixed together
• The recipe is ready in 30 minutes
• This dish is topped with crispy prosciutto for a nice salty kick

The Ingredients for this Pink Sauce Pasta Recipe:

Shallot, Olive Oil & Garlic- For delicious flavor in our sauce

Heavy Cream- To add creaminess

Tomato Paste- For our tomato flavor and keep a thickness to our sauce

Pasta Water- 100% crucial to create the perfect sauce. This sauce is especially thick, and the pasta water comes in at the end like Superman to create the best texture

Parmigiano Reggiano- My personal favorite cheese and creates a nutty Italian flavor

Bucatini- A glorious pasta that has a hole running through it. It is such a step up from spaghetti and really great for this recipe

Prosciutto- It crisps up and makes for a salty little crunch in our pasta

Parsley, Red Pepper flakes and Salt and Pepper- Seasonings to really enhance the dish

Tips to Cooking This Recipe:

How to Make This Pink Sauce Pasta Recipe:

Preheat the oven to 375. Layer prosciutto on a cookie sheet and bake for 8 to 10 minutes until nice and crispy. Allow the prosciutto to cool on a paper towel. Cut or crumble into smaller bite size pieces and set aside.

In a large saucepan, boil the water for the pasta. I like to add a touch of olive oil and salt to my pasta water to help the noodles to not stick together. Cook the pasta according to the directions on the package and drain, saving 1 cup of the pasta water. *IT IS IMPORTANT TO SAVE THE PASTA WATER*

Time to Start the Pink Sauce:

First, heat a large skillet or dutch oven to medium/low heat and add in the olive oil.

Add the shallot and a pinch of salt and cook for 4 to 5 minutes, stirring a few times. Don't let it burn, we just want it to soften.

Next, add in the garlic and allow it to cook for 30 seconds. Then, spoon in the tomato paste and stir.

Turn the heat down to low and add in the cream. Allow the cream to warm up over low heat for about 3 to 4 minutes and sprinkle in red pepper flakes, salt and pepper.

Add in the cheese and stir.

Slowly add in a little bit of pasta water, until you get a slightly thicker version of the texture you want. *I only used about ½ cup, but I wanted you to save a little extra in case you need it. We are going to toss our pasta in, which will add a bit more water.

Toss in the pasta and prosciutto pieces.

Lastly, top with parsley and enjoy!

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