Pink Sauce Pasta

This Pink Sauce Pasta has penne smothered in a creamy tomato sauce with Parmesan and mozzarella cheese! This easy 30 minute meal will be a HUGE favorite in your house!

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 493kcal

Author: Stephanie

Ingredients

3 tablespoons butter
3 cloves garlic minced
2 tablespoons tomato paste
8 oz. tomato sauce
1 cup half and half (half milk/half cream)
¼ cup chicken broth
1 chicken bouillon cube
1 teaspoon honey
1 teaspoon hot sauce
½ cup Parmesan cheese grated
½ cup Mozzarella cheese shredded
½ lb. penne ziti/rigatoni also work well
½ cup reserved pasta water

Seasonings

1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon mustard powder
Pinch red pepper flakes

US Customary - Metric

Instructions

Combine the tomato sauce, half and half, chicken broth, chicken bouillon, honey, hot sauce, and seasonings and set aside. Measure out additional ingredients before beginning.
Begin boiling salted pasta water for the pasta. Once a boil is reached, cook to al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked and reserve ½ cup pasta water. Meanwhile, prepare the sauce.
Melt the butter in a large skillet over medium heat. Add the garlic and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.
Add the combined tomato sauce mixture in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer. Let it simmer gently, uncovered, while the pasta cooks.
Gradually sprinkle in the Parmesan and mozzarella cheese over low heat until combined.
Add the drained pasta and stir to combine. Add a splash of pasta water if you prefer to thin out the sauce slightly. Excess pasta water can be helpful for reheating leftovers as well (see notes).
Serve with garlic bread with cheese!

Notes

Pro Tips

Grate the cheese from a block as it will melt much better than packaged grated cheese.
Make sure the base isn't too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
Hot Sauce, Mustard Powder, and Honey are flavor enhancers in this sauce that you can't taste outright.
Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
See Pro Tips section in the blog post for the brands of tomato sauce, cheese, and hot sauce that I use for this recipe.
Optional additions include: Diced tomatoes, mushrooms, basil, and spinach!
Baked Meatballs are a great side dish with this meal.
Vegetable broth can be used instead of chicken broth to make this meatless.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.
Another reheating tip: I like to reserve and store some of the pasta water (about 1/2 cup), and add small splashes of it to the pasta while it reheats, it helps "loosen" up the noodles/sauce and restores it back to its original consistency. You don't have to use the entire reserved amount.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Recipe Source: TheCozyCook.com - For pro tips, step-by-step photos, storage information, and to save it to your account, visit https://framework-keystone.live/pink-sauce-pasta/%3C/strong%3E%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-45911":{"type":"food","name":"Pink Sauce 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