No-Fuss Creamy Pink Pasta

164

We literally make this No Fuss Pink Pasta at least once a week. It ticks all the boxes for a top place in our weekly dinner rotation; fast, easy, versatile, and absolutely delicious. It takes about 30 minutes to make (start to finish), it is dearly loved by kids, and you probably have all the ingredients in your kitchen as we speak, go check. It gets better, add any protein to make this a full meal, we usually add chicken but mince beef or shrimp works perfectly in this easy and yummy dish!

pink pasta

INGREDIENTS TO MAKE NO FUSS PINK PASTA

pink pasta

MAKING NO FUSS PINKPASTA

Did we mention this was an easy quick dinner to make? The most effort needed here is dicing the onion. It it so easy this post is probably our shortest yet.

PREPARE THE INGREDIENTS

Dice the onions, mince the garlic cloves, and finely grate the parmesan. Bring a pot of water to a boil. Prep is done!

PREPARE THE PINK PASTA SAUCE

Just a quick note about the pink pasta sauce, for a dish like this that is almost entirely made out of one product it is so important to pick great quality ingredients. Try and find an Italian tomato puree, specifically San Marzano they are so flavorful and add so much to this dish. You can find these in most supermarkets now.

In a medium, to large-sized pot heat the olive oil on medium heat, add the onions, and saute for about 5 min. until translucent. Add the minced garlic and sautee until fragrant, about 1 min. If you like this spicy feel free to add about 1 tsp of chili flakes in with the minced garlic.

Add the tomato sauce, salt, and pepper bring to a boil then reduce to a simmer and allow to cook until thickened about 20-25 minutes.

tomato sauce

Meanwhile, generously salt a pot of boiling water and drop the pasta in. You want to boil the pasta 1 minute shy of al dente. Drain and reserve some of the pasta water.

After the tomato sauce has thickened add between ½- 1 cup of your pasta water to thin out the sauce a bit. Optional: our kids don’t like the pieces of onion in the pasta sauce so at this point we use an immersion blender to make the sauce smooth. Add in your cooked pasta and allow it to warm through about 2-3 minutes.

pink pasta

Remove from heat and add in your cream and parmesan cheese, now you have pink pasta. Give it one last stir and serve. Enjoy!

pink pasta
pink pasta
pink pasta
pink pasta

If you make this No-Fuss Creamy Rose Pasta please let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

No-Fuss Creamy Pink Pasta

A ridiculously easy seriously delicious family approved dinner
Servings 6
Cook Time 30 mins

Ingredients

  • 500 gram dry pasta
  • 1 onion chopped
  • 2 cloves garlic minced
  • 800 grams tomato sauce
  • 3 tbsp olive oil
  • ¾ cup cooking cream
  • 25 grams finely grated parmesan cheese 1 cup
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp chilli flakes (optional)

Instructions

  • In a medium, to large-sized pot heat the olive oil on medium heat, add the onions, and saute for about 5 min. until translucent.
  • Add the minced garlic and sautee until fragrant, about 1 min. If you like this spicy feel free to add about 1 tsp chili flakes in with the the minced garlic.
  • Add the tomato sauce, salt, and pepper bring to a boil then reduce to a simmer and allow to cook until thickened about 20-25 minutes.
  • Meanwhile, generously salt a pot of water and bring it to a boil. Drop your pasta in and cook one minute less than al dente while you prepare the sauce. Preserve some of the pasta water.
  • After the tomato sauce has thickened add between ¼- ½ cup of your pasta water to thin out the sauce a bit. Optional : our kids don't like the pieces of onion in the pasta sauce so at this point we use an immersion blender to make the sauce smooth.
  • Add in your cooked pasta and allow it to warm through about 2-3 minutes.
  • Remove from heat and add in your cream and parmesan cheese. Give it one last stir and serve. Enjoy!
Course: Main Course

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
© Copyright 2020. The Table Diaries. All rights reserved.
Close