This pink sauce recipe is creamy, herby, and lightly tomato-forward, basically the perfect middle ground between Alfredo and marinara. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe is super versatile. Make it for a quick family dinner, serve it with chicken or shrimp, or turn it into an easy date-night pasta with a salad and bread.
INGREDIENTS FOR THE SAUCE
– Penne pasta
– Butter
– Onion
– Garlic
– Fresh thyme
– Fresh basil
– Salt
– Half-and-half
– White wine
– Tomato paste
– All-purpose flour
– Parmigiano-Reggiano
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and return pasta to the pot.
STEP 1: COOK THE PASTA
STEP 2: SAUTÉ ONION IN BUTTER
While pasta cooks, melt butter in a large nonstick skillet over medium heat. Add sliced onion and sauté 8 to 10 minutes until softened and lightly browned.
STEP 3: ADD GARLIC
Add minced garlic and cook about 30 seconds, just until fragrant. Do not brown it.
STEP 4: BUILD THE BASE
Stir in herbs and salt, cooking another minute. Add 1 cup of half-and-half, the wine (or broth), and tomato paste. Stir well and cook until everything is combined and smooth.
STEP 5: THICKEN THE SAUCE
In a small bowl, whisk flour and remaining 1/2 cup half-and-half until smooth. Gradually stir it into the skillet. Bring to a boil, then cook and stir until thickened.
STEP 6: ADD CHEESE AND TOSS
Stir in 1/4 cup Parmigiano-Reggiano until melted. Pour sauce over the cooked pasta and toss until evenly coated. Serve warm
PRO TIPS
- Whisk the flour and cream until totally smooth for a silky sauce
- Use pasta water to help thin the sauce if needed
- Toss in cooked shrimp, chicken, or Italian sausage
GET THE FULL RECIPE
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.