Why You’ll Love Pink Sauce Pasta (Tomato Cream) Recipe
I love this recipe because it delivers bold, comforting flavor with minimal effort. Everything comes together in one pan, the sauce builds layers of richness, and the final dish feels restaurant-worthy while still being easy enough for a weeknight. I also enjoy how flexible it is with different pasta shapes and add-ins.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 oz diced smoked turkey sausage 1 tablespoon olive oil 2 tablespoons unsalted butter 1 large shallot, finely minced 4 garlic cloves, minced 1/2 teaspoon red pepper flakes 3 tablespoons tomato paste 28 oz canned crushed tomatoes, san marzano is best 1/2 cup vegetable broth 1 cup torn basil leaves 1 1/4 cup heavy cream 1/2 cup reserved pasta water 12 oz dried pasta (lumache, paccheri, cavatappi, rigatoni, or similar) grated parmesan cheese, for garnish torn basil leaves, for garnish
Directions
I begin by heating the olive oil in a large skillet over medium-low heat, then add the diced smoked turkey sausage. I cook it until it’s well browned and lightly crisp, then remove it with a slotted spoon and set it aside, leaving the flavorful oil in the pan.
I add the butter, followed by the minced shallot, garlic, and red pepper flakes. I cook until the shallot softens and the garlic becomes fragrant. I stir in the tomato paste and let it cook until it deepens in color, then pour in the vegetable broth and scrape up any browned bits from the bottom of the pan. I let this simmer briefly to concentrate the flavor.
I stir in the crushed tomatoes, most of the cooked turkey sausage, and the basil leaves. I season lightly with salt and pepper and let the sauce simmer until slightly reduced and cohesive.
While the sauce simmers, I cook the pasta in well-salted water until just shy of al dente, reserving some pasta water before draining. I finish the sauce by stirring in the heavy cream, followed by the pasta water and cooked pasta. I let everything simmer together until the sauce clings beautifully to the pasta, then adjust the seasoning as needed.
Servings and Timing
I make this recipe to serve 4 people. Prep time takes about 10 minutes, cook time is around 30 minutes, and the total time comes to roughly 40 minutes.
Variations
I sometimes swap the turkey sausage for sautéed mushrooms when I want something lighter. I also like adding a pinch of smoked paprika or extra red pepper flakes for more depth. For extra richness, I occasionally finish the sauce with a small knob of butter.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm the pasta gently on the stove or in the microwave with a splash of cream or water to loosen the sauce.
FAQs
What makes pink sauce different from marinara?
I add cream to tomato sauce, which creates the signature pink color and velvety texture.
Can I make the sauce ahead of time?
I often prepare the sauce in advance and reheat it gently before adding the pasta.
What pasta shape works best?
I like short, ridged shapes because they hold the sauce well.
Can I make this vegetarian?
I simply leave out the turkey sausage and add vegetables or extra seasoning.
Why reserve pasta water?
I use it to help bind the sauce and coat the pasta evenly.
Can I use half-and-half instead of cream?
I can, but the sauce won’t be as rich or smooth.
How spicy is this dish?
It’s mild, but I can easily increase the red pepper flakes.
Can I add another protein?
I sometimes add grilled chicken or shrimp for a heartier meal.
Will the sauce thicken as it cools?
Yes, I notice it thickens slightly as it rests.
Can I double the recipe?
I double it often for guests, just using a larger pan.
Conclusion
This pink sauce pasta is one of my most reliable comfort recipes when I want something creamy, flavorful, and satisfying. I love how the sauce, fresh basil, and savory bites come together into a dish that feels indulgent yet approachable, making it perfect for both busy nights and relaxed dinners.
A rich and comforting pink sauce pasta made with crushed tomatoes and cream, tossed with tender pasta and savory smoked turkey sausage for a silky, restaurant-style dish.
Total Time:40 minutes
Yield:4 servings
Ingredients
6 oz smoked turkey sausage, diced
1 tablespoon olive oil
2 tablespoons unsalted butter
1 large shallot, finely minced
4 garlic cloves, minced
½ teaspoon red pepper flakes
3 tablespoons tomato paste
28 oz canned crushed tomatoes (San Marzano preferred)
½ cup vegetable broth
1 cup torn fresh basil leaves
1¼ cups heavy cream
½ cup reserved pasta water
12 oz dried pasta (lumache, rigatoni, cavatappi, or similar)
Grated Parmesan cheese, for garnish
Torn basil leaves, for garnish
Salt and black pepper, to taste
Instructions
Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente. Reserve ½ cup pasta water, then drain.
Heat olive oil in a large skillet over medium-low heat. Add the diced turkey sausage and cook until browned and crisp. Remove and set aside.
Add butter to the same skillet, then sauté the shallot, garlic, and red pepper flakes until soft and fragrant.
Stir in the tomato paste and cook until darkened slightly.
Pour in the vegetable broth, scraping up any browned bits, and simmer briefly.
Add crushed tomatoes, most of the cooked sausage, and basil. Season lightly with salt and pepper and simmer until slightly reduced.
Stir in the heavy cream until the sauce turns pink and smooth.
Add the cooked pasta and reserved pasta water, tossing until the sauce coats the pasta.
Adjust seasoning as needed and simmer briefly until cohesive.
Serve hot, garnished with Parmesan and fresh basil.
Notes
Short, ridged pasta shapes hold the sauce best.
Reserve pasta water helps bind and emulsify the sauce.
