Creamy Rosé Pasta Recipe (Easy Pink Pasta Sauce)
This creamy Rosé Pasta is the perfect balance of rich, velvety sauce and bold savory flavors, making every bite irresistible. The rosé sauce comes together in one large skillet with just a handful of ingredients, combining tomato paste, rosé of choice, and heavy cream for that signature pink pasta sauce. Whether it’s a cozy pasta night or a special date night meal, this easy pasta recipe is guaranteed to become one of your favorite things to make!
If you love this pink sauce, then I know you’ll love my nduja pasta recipe, baked chicken cutlets, fusilli alla vodka, spicy tequila sauce, shrimp penne alla vodka, bucatini aglio e olio, or my chicken parmesan with vodka sauce!
Why You’ll Love This Recipe
- Incredible Creaminess – The combination of heavy cream and Parmesan cheese makes for a luscious, silky sauce that clings beautifully to the pasta.
- Fast and Easy – This pink sauce pasta recipe is ready in about 20 minutes, making it perfect for busy weeknights.
- Customizable & Elegant – The great thing about this pasta dish is how easily you can dress it up with add-ins like my lemon chicken cutlets, Italian sausage, or cherry tomatoes.
Ingredients
- Pasta – Rigatoni pasta works beautifully here, catching the creamy sauce in every bite, but penne or fettuccine are great swaps.
- Olive Oil – Use a high-quality extra virgin olive oil for deeper, richer savory flavors in the sauce.
- Garlic – Fresh garlic is best, but garlic powder can work in a pinch for a milder flavor.
- Tomato Paste – This is what gives the sauce its deep, tomato-based flavor! Cooking it for 3-4 minutes before adding the liquid helps remove any raw taste.
- Rosé Wine – A dry rosé of choice works best for the perfect balance of acidity and fruitiness. Sweeter rosé wines can make the sauce too sweet.
- Heavy Cream – This is key to achieving that silky, rich texture—avoid substitutions like whole milk, as they won’t yield the same creamy sauce.
- Parmesan Cheese – Fresh Parmesan melts beautifully into the sauce, adding an extra layer of umami. Skip the pre-grated kind for the best texture!
- Red Pepper Flakes – Optional, but they add the perfect touch of heat to balance out the creamy sauce.
Ingredient Substitutions
- Swap Rosé for White Wine – If you don’t have rosé, a crisp white wine like Sauvignon Blanc works beautifully.
- Make it Dairy-Free – Swap heavy cream for a mix of full-fat coconut milk and a little bit of nutritional yeast.
- Use Vodka Instead of Rosé – Turn this into a vodka sauce by using vodka in place of the wine.
- Try Tomato Puree – If you’re out of tomato paste, a thick tomato puree can be used in small amounts.
Ingredient Additions
- Italian Sausage – Brown some crumbled sausage in the skillet before adding the sauce ingredients for a hearty upgrade.
- Cherry Tomatoes – Toss in a handful of halved cherry tomatoes for a pop of sweetness and freshness.
- Chicken Cutlets – Sear sliced chicken breast in the pan first, then remove it before making the sauce, adding it back in at the end. Or, try my baked chicken cutlets!
- Garlic Bread – Serve with warm, golden brown garlic bread to soak up every bit of that creamy rosé sauce.
Step by Step Instructions
Cook the Pasta – Bring a large stockpot of salted water to a boil. Cook the rigatoni pasta until al dente, according to package instructions. Reserve a cup of pasta water before draining.
Sauté Garlic & Tomato Paste – In a large skillet over medium heat, heat the olive oil and butter. Add the garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
Stir in the tomato paste, cooking for 3-4 minutes to develop its deep flavor.
Deglaze with Rosé – Pour in the rosé wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 1-2 minutes until slightly reduced.
Add Cream – Reduce the heat to low and stir in the heavy cream, letting the sauce gently bubble for 3-4 minutes.
Add the Cheese – Stir in the Parmesan cheese, allowing it to melt fully into the sauce. Season with a pinch of salt and black pepper to taste.
Combine Pasta & Sauce – Add the cooked pasta directly into the sauce, tossing to coat. If the sauce is too thick, add small amounts of reserved pasta water until you reach the perfect balance.
Serve & Enjoy – Plate the pasta and garnish with extra fresh Parmesan and basil, if desired.
Expert Tips
- Don’t skip cooking the tomato paste – Letting it caramelize for a few minutes deepens the flavor and removes any raw taste.
- Use freshly grated Parmesan – Pre-grated cheese won’t melt as smoothly into the sauce.
- Save the pasta water – Adding a little bit helps emulsify the sauce and keeps it from being too thick or dry.
- Simmer the sauce on low heat – This helps everything come together smoothly without breaking the creamy sauce.
Serving Suggestions
- Wine Pairing: A dry rosé of choice pairs beautifully with this pasta dish, complementing its creamy texture without overwhelming the flavors.
- Make it a Full Meal: Serve alongside a crisp arugula salad dressed with lemon and olive oil for a fresh contrast.
- Upgrade Pasta Night: Top with pan-seared shrimp or crispy pancetta for an extra-special dinner.
- Turn it into a Baked Dish: Toss the pasta with shredded mozzarella and bake at 375°F for 15 minutes until golden brown and bubbly.
Storage Instructions
- Refrigerate: Store leftover pasta in an airtight container for up to 3 days. The sauce will thicken, so add a splash of whole milk or a cup of pasta water when reheating.
- Freeze: The rosé sauce can be frozen separately for up to 2 months in an airtight container—just thaw overnight in the fridge before reheating.
- Reheat: Warm leftovers in a large saucepan over low heat, stirring frequently and adding small amounts of liquid as needed to loosen the sauce.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Rosé Pasta Recipe (Easy Pink Pasta Sauce)
Equipment
- Large stockpot
- large skillet
- Wooden Spoon or silicone spatula
- Measuring Cups and Spoons
- Fine grater (for Parmesan cheese)
- chef’s knife
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves minced
- ½ teaspoon red pepper flakes optional
- ¼ cup tomato paste
- ½ cup rosé wine
- 1 cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
- Additional grated Parmesan
- Fresh basil leaves chopped
Instructions
- Bring a large stockpot of salted water to a boil. Add the rigatoni pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, heat the olive oil and butter. Add the minced garlic and red pepper flakes, stirring for 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 3-4 minutes, stirring often, until it deepens in color and caramelizes slightly.
- Pour in the rosé wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 1-2 minutes to cook off the alcohol.
- Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for 3-4 minutes, stirring occasionally.
- Stir in the freshly grated Parmesan cheese until fully melted. Taste and adjust seasoning with salt and black pepper.
- Add the cooked pasta directly into the sauce, tossing to coat. If the sauce is too thick, add small amounts of reserved pasta water until you reach the desired consistency.
- Plate the pasta and garnish with additional Parmesan and fresh basil, if desired.