Creamy Pink Alfredo Sauce is easy and only takes 20 minutes to make. It’s made with tomato puree, heavy cream, parmesan, garlic, and shallots.
Pink Alfredo Sauce is a delicious blend of red tomato sauce and creamy alfredo sauce. You can also think of it as a vodka sauce without the vodka.
It’s a pretty versatile sauce that everyone will love. You can add shrimp, chicken, or sausage to the pasta if you want more protein. Or serve it with a salad to add veggies to your meal.
Why I love this Pink Alfredo Sauce so much
- You get the best of a red tomato sauce and a creamy Alfredo sauce
- It only takes 20 minutes to make
- I really like the girelle pasta I used in this
What you need
- Pasta: I used girelle pasta, but any pasta would work!
- Butter: you can use 2 tablespoons of olive oil if you want
- Garlic: adds flavor
- Shallot: adds flavor
- Red Pepper Flakes: This adds the tiniest bit of heat to the sauce
- Tomato Puree: make sure you get tomato puree instead of tomato sauce. It’s thicker and has more flavor.
- Heavy Cream: makes the sauce creamy
- Parmesan: thickens the sauce and makes it more creamy
- Salt and Black: of course
- Basil (optional): adds a fresh flavor
How to make Pink Pasta Sauce
1) Cook pasta as directed on the packaging.
2) Cook shallots and garlic in butter until they are soft and start to brown.
3) Add tomato puree, red pepper, heavy cream, parmesan, and salt. Mix until the sauce comes together.
4) Add pasta and toss until it's covered. Top with basil leaves.
Customize Your Pasta
Add shrimp, chicken, or sausage if you want more protein.
How To Store Leftovers
Store pasta in an air-tight container for 3-4 days in the fridge.
To reheat, mix a splash of water into the pasta. Cover with a damp paper towel and microwave the pasta in 30 seconds intervals until the pasta is warm.
Do you have questions?
It’s a mixture of red marinara sauce and white alfredo sauce, or you can think of it as vodka sauce without the vodka.
One shallot refers to one shallot bulb, not the number of cloves inside the bulb. If you’re still unsure what one shallot is, go by measurements. One medium minced shallot is about ⅓-1/2 cup.
Tips for Success
- Keep an eye on the onion and shallots when you are cooking them. They can go from golden to burn pretty fast.
- Have your tomato puree, cream, and parmesan measured out and ready to go before you start cooking the onions and shallots.
- Start making the sauce 9 minutes before the pasta is done so both the pasta and sauce will finish at the same time.
I hope you love this Pink Pasta recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!
Pink Alfredo Sauce
- 16 oz pasta
- 2 tablespoons unsalted butter
- 1 medium shallot minced
- 1 cloves garlic minced
- 1 14.5 ounce can tomato puree
- ½ cup heavy cream
- ½ cup freshly grated Parmesan
- ¼ teaspoon crushed red pepper flakes or more, to taste
- ¼ cup basil leaves chopped (optional)
- Cook pasta as directed.
- When the pasta has 9 minutes left, melt butter in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they are soft and start to brown.
- Add tomato puree, red pepper, heavy cream, parmesan, and salt. Cook for another 2-5 minutes, or until it’s warm. Make sure it doesn’t boil; if it does, reduce the heat.
- Add pasta to the skillet and toss till pasta is covered. Top with basil.