Go Back Email Link
–+ servings
pink sauce pasta in a large skillet
5 from 2 votes

Pink Sauce Pasta Recipe

Makes: 6 servings
Print Pin
Prep Time: 20 minutes
Cook Time: 35 minutes
Pink Sauce Pasta uses simple ingredients, only has 20 minutes of preparation and can be made to feed your whole family!
Recipe by Dalya Rubin

Ingredients
 

  • 2 tablespoon extra virgin olive oil
  • 1 medium onion, chopped small
  • 6 garlic cloves, minced
  • 1 ½ teaspoon kosher salt, I use Diamond Crystals
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • ½ cup dry white wine
  • 28 oz can crushed tomatoes, I like the fire roasted version
  • 1 cup canned coconut milk, or heavy cream
  • 2 teaspoon dried oregano
  • ¼ cup chopped fresh basil
  • 2 teaspoon honey
  • 2 tablespoon plant based unsalted butter (or dairy butter), I use vegan buttery sticks
  • 12 oz penne pasta, gluten free

Tools

  • 1 large pot
  • 1 large skillet with high sides
  • 1 immersion blender or regular blender
  • 1 sharp knife
  • 1 cutting board

⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions
 

  1. Fill a large pot with water and 1 tablespoon salt. Add pasta to the pot, stir and cook pasta according to package directions until al dente. Strain the rest of the pasta. No need to rinse. Set aside.
  2. In a large skillet over medium-high heat, add the olive oil, onion and ½ teaspoon salt. Saute for 5 minutes until translucent. Add the garlic, red pepper flakes and tomato paste and cook on medium heat for 1-2 minutes until fragrant.
  3. Add the white wine and use your mixing spoon to scrape off any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes until partially evaporated.
  4. Mix in the tomato puree, coconut milk/cream, 1 teaspoon salt, oregano, basil and honey.
  5. Simmer on low heat for 20-25 minutes, stirring occasionally, until the sauce has reduced a bit. This will intensify the delicious flavors and cook down the tomatoes.
  6. Turn the heat off and let cool for 5 minutes before using an immersion blender to blend everything together until smooth.
  7. Turn the heat to medium and mix in the butter.
  8. Add the cooked pasta to the pot of sauce and stir together. Turn off the heat.
  9. Taste and adjust salt as needed.

Test Kitchen Notes

  • Recommended canned coconut milk brands are: Whole Foods, Trader Joes and Goya.
  • I love adding the red pepper flakes, but if you don’t like any heat, you can leave them out. This pasta isn’t spicy in my opinion. If you like more spice, add more red pepper flakes!
  • Using gluten free pasta: I recommend using Gluten Free Jovial Pasta or Tinkyada pasta!
  • Using dairy-free butter: I recommend using Earth Balance Vegan Buttery Sticks. 
  • Storage & prep: Make it in advance for the week and store in containers to reheat! You may need to stir in a teaspoon of cream per serving to loosen the sauce. 

Nutrition

Serving: 1serving, Calories: 459kcal, Carbohydrates: 60g, Protein: 11g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 791mg, Potassium: 715mg, Fiber: 6g, Sugar: 12g, Vitamin A: 531IU, Vitamin C: 16mg, Calcium: 90mg, Iron: 4mg

Did you make this?

I'd love to hear your thoughts! Leave a review of your creation below!
Rate this Recipe