Description
Indulge in this incredibly delicious and easy-to-make Creamy Pink Alfredo Pasta, featuring a velvety, rich sauce with a beautiful pink hue. Perfect for a quick weeknight meal or an impressive dinner party.
Ingredients
- 12 oz (340g) ridged pasta (penne, rigatoni, or fettuccine)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 small onion, finely minced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 1/2 cups (360ml) heavy cream
- 1 cup (80g) freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Optional: Pinch of red pepper flakes
- Optional: Fresh parsley, chopped, for garnish
Instructions
- 1. Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2. Sauté Aromatics: In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add minced onion and cook until softened (3-4 minutes). Add minced garlic and cook for 1 minute until fragrant.
- 3. Cook Tomato Paste: Stir in tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
- 4. Make Sauce: Pour in heavy cream and bring to a gentle simmer. Reduce heat to low. Gradually stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using).
- 5. Combine: Add drained pasta to the sauce. Toss to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- 6. Serve: Serve immediately, garnished with extra Parmesan and fresh parsley.
- Prep Time: 10 mins
- Cook Time: 20 mins