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Italian Pink Sauce

This Italian Pink Sauce is a rich, creamy tomato sauce made with garlic, onions, crushed tomatoes, heavy cream, Parmesan cheese, and Italian herbs. Also known as salsa rosa, it's perfect for pasta, ravioli, gnocchi, chicken, seafood, or as a dipping sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: sauce & dressing
Cuisine: Italian
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup (240 ml) heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoons chopped fresh basil or parsley
  • 1 teaspoon granulated sugar

Equipment

  • 1 Medium saucepan or skillet
  • 1 Wooden spoon or silicone spatula
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Garlic press
  • 1 Cheese Grater
  • 1 Ladle

Method
 

  1. Heat the olive oil and butter in a medium saucepan over medium heat.
  2. Add the onion and cook for 4–5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the tomato paste and cook for 1 minute, stirring constantly.
  5. Pour in the crushed tomatoes and stir well.
  6. Add the Italian seasoning, basil, salt, black pepper, and red pepper flakes.
  7. Simmer for 10–12 minutes, stirring occasionally.
  8. Reduce the heat to low and slowly stir in the heavy cream until the sauce turns a smooth pink color.
  9. Add the Parmesan cheese and stir until completely melted.
  10. Taste and add the sugar if needed to balance the acidity.
  11. Remove from the heat and let the sauce rest for 5 minutes before serving.
  12. Garnish with fresh basil or parsley and serve over your favorite pasta.

Notes

  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
  • Avoid boiling the sauce after adding the cream to prevent curdling.
  • Thin the sauce with reserved pasta water if serving with pasta.
  • Add grilled chicken, shrimp, or Italian sausage for a heartier meal.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.