By Akshara
July 30, 2026
Pink sauce pasta, traditionally known as pasta alla rosa, brings together the bright acidity of classic tomato marinara with the velvety texture of heavy cream. It delivers the best of both worlds: a savoury, garlic-infused tomato flavour softened by a rich, smooth sauce. Tossed with penne or rigatoni, the coating clings to every ridge and hollow, ensuring a delicious bite every time. This straightforward recipe comes together quickly on a busy weeknight using basic pantry staples.
250g penne or rigatoni pasta 2 tablespoons olive oil 3 cloves garlic, minced 1 cup canned crushed tomatoes or passata 1/2 cup heavy cream 1/3 cup grated parmesan cheese 1/2 teaspoon dried oregano Salt and black pepper to taste Fresh basil leaves for garnish
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, reserving half a cup of pasta water before draining.
Heat the olive oil in a wide skillet over medium heat, add the minced garlic, and sauté for one minute until fragrant without letting it brown.
Pour in the crushed tomatoes and dried oregano, seasoning with salt and pepper, and simmer gently for eight to ten minutes until the tomatoes darken slightly.
Lower the heat, stir in the heavy cream and grated parmesan cheese until the sauce turns a uniform pink hue, then toss in the cooked pasta with a splash of reserved pasta water and garnish with fresh basil.