Welcome to my kitchen. Today, I’m going to share with you this recipe called Creamy, Dreamy Italian Pink Sauce. I just thought it sounded super tasty because it really brings out the intense flavors of tomatoes and cream with that savory twist given by Italian sausage, and therefore I could not just wait to get started and share this delightful taste with you.
This is easy, tried-and-true, and always comes out the right way, regardless of whether you are a seasoned cook with recipes passed down through generations or just starting from scratch. The recipe carries magic with all of its ingredients in a kind of harmonious symphony that directly leads you to the heart of Italy.
With my years of culinary experience and passion for creating authentic dishes, I assure you to guide you through each step in a manner that would be easy to follow. You are going to taste the real goodness!
Ingredients and Substitutions
Crushed tomatoes: For the richest tomato flavor, select a high-quality brand of canned crushed tomatoes without added sugars or preservatives. If you’re aiming for an even fresher taste, consider using ripe Roma tomatoes and crush them yourself. This is the best option in my opinion. Simply blanch the tomatoes to remove the skins, then gently crush them with your hands or a fork, ensuring it has a perfect balance of pulp and juice. This can enhance the Italian pink sauce with a touch more freshness and a delightful homemade quality.
Sweet Italian sausage: Most grocery stores have this in stock for your convenience. But, if you can, ask your butcher for some fresh sausage. It really makes a difference. I always go with fresh sausage whenever making any sausage recipe.
Heavy cream: This is what clearly gives the sauce its dreamy, creamy texture. If you want to make it lighter, you can go for half-and-half instead, but keep in mind it will not be as rich as full heavy cream.
Rigatoni or penne: These pasta shapes are perfect because they hold the sauce beautifully, this is the reason why you see me use these more often with sauces. But feel free to use any similar pasta you like, create your own version, this Italian pink sauce doesn’t mind it.
Parmesan cheese: Freshly grated parmesan is a game changer if you want the best flavor and texture, and who doesn’t? Trust me, it’s worth it.
For those of you exploring a vegetarian route, replace sausage with some good mushrooms or zucchini. And, if you’re looking for a dairy-free option, swap parmesan with your favorite vegan cheese alternative.
Step-by-Step Directions
Step 1: Get Everything Ready
Start by chopping up your shallots nice and fine, and make sure the garlic is minced just right. Then, don’t forget to grate that parmesan cheese. Getting all this ready before you start cooking makes everything smoother.
Step 2: Cooking Up the Sausage
Grab your big skillet, set the heat to medium, and toss in the sausage. Let it cook until it’s golden and smells delicious. Once done, take it out and put it aside for a bit. You’ll come back to it soon enough.
Step 3: Sauté the Aromatics
In the same skillet, throw in the shallots and garlic. Stir them around until they fill your kitchen with that irresistible aroma. This is where the magic starts happening.
Step 4: Tomato Time
Add the tomato paste first, giving it a good stir. Then, pour in those crushed tomatoes and let everything simmer for about 10 glorious minutes. It’s all about patience here as the flavors come together.
Step 5: Bring It All Together
Time to reunite our browned sausage with the skillet. Toss it back in, along with some fragrant basil, and then slowly mix in the heavy cream. This is what gives the sauce its pink, creamy bliss.
Step 6: Perfect Pasta
While your Italian pink sauce is coming together, boil your choice of rigatoni or penne. Follow the package instructions, aiming for that perfect al dente bite. Once it’s cooked, drain it and let it join the party in your sauce.
Step 7: The Finishing Touch
Finally, sprinkle in that freshly grated parmesan. Stir everything well until the cheese melts completely, wrapping your pasta in a cheesy, creamy hug.
And there you have it, a plate of Italian pink sauce pasta that’s ready to impress. Enjoy each bite knowing it was made with passion, straight from the heart of an Italian kitchen. Buon Appetito!
Pro-Tips
- Taking care to perfect your Italian pink sauce makes all the difference, trust me. Here’s a little secret: patience is key. Allowing the sauce to simmer lets all those lovely flavors fully develop, creating a deep, satisfying taste.
- When browning the sausage, make sure it gets that nice golden hue, which adds a little extra flavor punch to the entire dish.
- Remember, fresh ingredients are your best friends here. The aroma of fresh basil mingling with the creamy sauce is truly magical. As you cook, you’ll notice how each element comes alive, working together to create a mouthwatering experience that’s unmistakably Italian.
- Keep savoring and tasting along the way; it keeps you connected and ensures the perfect balance.
- Above all, have fun with it! Cooking is an art form, an expression of love and passion. So take a moment to enjoy the process and relish the delicious outcome.
Serving Tips
Alrighty, let’s talk about serving this delicious dish up like an expert! Once your pasta is all creamy and dreamy, you’ll want to serve it while it’s nice and hot. Just imagine that cheese still melting, wrapping around every piece of pasta in the yummiest way.
Here’s a little something extra: sprinkle more freshly grated parmesan on top and scatter some fragrant fresh basil leaves to make it look and taste even more amazing. Trust me, it makes all the difference.
For a meal that really hits the spot, pair your pasta with a crisp side salad. Something fresh and green will balance the rich, creamy Italian pink sauce perfectly. And if you’re like me and you love a bit of extra indulgence, some warm, crunchy garlic bread on the side does wonders. It’s all about complementing textures and flavors, as I say, creating a symphony on your plate and a party in your mouth.
Remember, it’s your moment to shine, so serve with a smile and savor every moment of enjoying this wonderful pink sauce pasta you’ve created.
Reheating and Storage
If you have leftovers (what a surprise, right?), here’s the lowdown on how to save and revive your Italian pink sauce pasta recipe.
When it’s time to put things away, pop your leftovers into a nice, airtight container. This keeps all those lovely flavors locked in. Store it in the fridge, and it should be good for up to 3 days. Trust me, the fridge is your friend in this pasta adventure!
Now, reheating time is when the magic happens again. Gently warm your pasta up on the stove; slow and steady wins the race here. Keep the heat to a gentle simmer, and if the sauce is looking a bit thick (it happens), just add a splash of cream or milk to bring back that creamy glory. Stir it lovingly, and before you know it, you’ll have that same delightful dish as when it was first made.
Voila! You’re back to savoring that delectable Italian pink sause. Enjoy every bite and remember, even when reheating, cooking is a joyful experience.
Italian Pink Sauce With Sausage Recipe
Equipment
- A large skillet
- A pot for boiling pasta
- Grater for freshly prepping your parmesan
Ingredients
- 1 pound of sweet sausage – browned
- 1 large shallot finely chopped
- 2 cloves of garlic minced
- 2 tbsp of tomato paste
- 1 can 14 ounces of crushed tomatoes
- 1 cup heavy cream
- ½ cup parmesan cheese freshly grated
- 1 tsp fresh basil chopped (or 1 teaspoon dried basil as a substitute)
- Salt and pepper to taste
- 1 pound rigatoni or penne pasta
- Olive oil for sautéing
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil. Add the sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 8-10 minutes. Transfer the sausage to a plate and set aside, leaving the flavorful drippings in the skillet for the next step.
- In the same skillet, add a little more olive oil if needed. Add the chopped shallot and minced garlic. Sauté them together, stirring frequently, until they are soft and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Stir in the tomato paste, ensuring it's well incorporated with the shallots and garlic. Add the crushed tomatoes and stir to combine. Let the sauce simmer gently for about 10 minutes, stirring occasionally, to allow the flavors to meld.
- Return the browned sausage to the skillet, mixing thoroughly with the tomato mixture. Add the basil, stirring it into the sauce, followed by the heavy cream. Reduce the heat to low and let the sauce simmer for another 5 minutes, thickening slightly as it infuses with creamy goodness.
- While the sauce simmers, fill a large pot with water, add a generous amount of salt, and bring it to a boil. Add the rigatoni or penne pasta and cook according to the package instructions until al dente. This should take about 8-10 minutes. Drain well and reserve about a cup of the pasta water.
- Gently fold the cooked pasta into the sauce. If the sauce appears too thick, add a few tablespoons of reserved pasta water to reach the desired consistency. Stir well to ensure every piece of pasta is evenly coated in the luscious sauce.
- Sprinkle the freshly grated parmesan over the pasta and mix until the cheese has melted and the sauce is smooth and cheesy. Taste and season with salt and pepper as needed.
- Divide the pasta into serving bowls, garnishing each with extra parmesan and fresh basil leaves for the ultimate touch. Enjoy your restaurant-quality Pink Sauce Pasta immediately, serving it alongside a crisp salad and warm garlic bread for a complete meal.
Notes
- Taste the sauce periodically as it simmers, and adjust salt and pepper levels according to your preference. Keep in mind that sausage can vary in saltiness, so it’s wise to taste and season gradually.
- If your sauce ends up too thick, use the reserved pasta water sparingly to thin it out. Pasta water contains starch, which helps meld the sauce smoothly without watering it down.
- Cook pasta until it’s just al dente, as it will continue to cook slightly when mixed with the hot sauce. Overcooked pasta becomes mushy and won’t have the desired texture in the dish.
- Consider adding a pinch of red pepper flakes for a touch of heat or a splash of wine to deglaze the pan after sautéing the aromatics for an added depth of flavor.
