Pasta with Pink Sauce

5 from 9 votes

The easiest, most delicious pasta sauce that hits all the notes! Simmer sweet, whole tomatoes with traditional Italian herbs. Then, finish with a touch of cream at the end for a silky finish. Perfection!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 428

Author Jessica Kwon

Ingredients

8-12 oz pasta I used pappardelle
½ tablespoon butter or oil
¼ onion diced
2-3 cloves garlic minced
28 oz San Marzano whole tomatoes
2 teaspoon Italian seasoning see notes
1 teaspoon sugar
½ cup heavy cream
2 handfuls baby spinach
⅓ cup frozen peas
¼ cup grated Parmesan cheese
Salt and pepper to taste

US Customary - Metric

Instructions

Bring a large pot of heavily salted water to a boil.
While the water comes to a boil, heat butter or oil in a large, wide pan or pot. Add onion, cooking 3-4 minutes until softened. Then add garlic and cook for additional minute. Season lightly with salt and pepper.
Add can of San Marzano tomatoes, Italian seasoning, sugar, 1 teaspoon salt, and ½ teaspoon pepper. Crush the tomatoes with your wooden spoon and then simmer on medium-high heat for 8-10 minutes, stirring often. For an ultra smooth sauce, purée with immersion blender.
Add heavy cream, spinach, & peas to the sauce. Stir to let spinach wilt and season to taste. Let simmer over low heat until pasta is ready.
Drop the pasta into the boiling water and cook 1 minute less than al dente. Directly transfer the pasta to the sauce with a slotted spoon or tongs.
Turn the heat to high and mix constantly until pasta is al dente. Then turn off the heat and finish with Parmesan cheese. Season to taste.
Let sit for a minute to allow the sauce to thicken, then serve while hot.

Video

Notes

Storing Leftovers: Store in the fridge for 3-4 days in an airtight container.
To Freeze: Let the dish cool completely, then store in a freezer-safe airtight container. You could also store it in a zipper-top bag but keep it flat and remove as much air as possible. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Reheating: Reheat in a skillet over medium heat or microwave until warmed through. Stir thoroughly to combine everything.
Substitutions:
- If you don't have Italian seasoning, substitute with 1 teaspoon dried basil, ½ teaspoon dried oregano, and ½ teaspoon dried parsley
- In place of spinach and peas, use any vegetables you'd like!
- You can also replace the San Marzano tomatoes, Italian seasoning, and sugar with your favorite jarred marinara sauce.
- To make this gluten-free, use your favorite gluten-free pasta.
- To make this dairy-free, use oil to sauté the vegetables and try full-fat coconut milk or cream instead of heavy cream. The taste will be a little different and lighter. Skip the sugar and Parmesan cheese as well.

Nutrition