Pink Sauce Pasta Recipe – Easy Penne with Chilli & Herbs

Last Updated on 2 months by Neha Deshmukh

Pink Sauce Pasta Recipe – Easy Penne With Chilli & Herbs

Hey everyone! If you’re anything like me, sometimes you just need a comforting bowl of pasta. And this Pink Sauce Pasta? It’s my go-to when I want something creamy, flavourful, and relatively quick to whip up. I first made this when I was craving something a little different from the usual tomato or white sauce pasta, and honestly, it’s been a family favourite ever since! It’s the perfect balance of tangy, creamy, and just a little bit spicy. Let’s get cooking!

Why You’ll Love This Recipe

This Pink Sauce Pasta is seriously addictive. It’s a delightful twist on classic pasta dishes, offering a beautiful blend of flavours. The creamy white sauce meets the tangy tomato base, creating a sauce that’s just… chef’s kiss. Plus, it’s surprisingly easy to make, even on a busy weeknight. It’s a guaranteed crowd-pleaser, and you’ll find yourself making it again and again.

Ingredients

Here’s what you’ll need to create this pink pasta magic:

• 1 litre water
• 1 tsp salt
• 2 tsp olive oil
• 2 cup penne pasta
• 1 tsp butter
• 2 tbsp maida (all-purpose flour)
• 1 cup milk
• ?? tsp mixed herbs
• ?? tsp chilli flakes
• ?? tsp salt
• 3 tbsp cheese (Parmesan or Cheddar work great!)
• 3 tsp olive oil
• 1 tsp butter
• 3 clove garlic, minced
• ?? tsp mixed herbs
• ?? tsp chilli flakes
• 1 onion, chopped
• 1 cup tomato puree
• 2 tbsp tomato sauce
• ?? tsp chilli powder
• ?? tsp salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Penne Pasta: I love using penne for this recipe because the ridges hold the sauce beautifully. But feel free to use rotini, fusilli, or your favourite short pasta shape!
• Mixed Herbs: Don’t be shy with the herbs! I usually use an Italian blend, but oregano, basil, and thyme all work wonderfully. Fresh herbs are amazing if you have them, but dried work perfectly well too.
• Chilli Flakes: This is where you control the heat! Start with a small amount and add more to taste. I like a little kick, but you can easily tone it down for those who prefer a milder flavour.
• Cheese: Parmesan is classic, but a sharp cheddar or even a little mozzarella adds a lovely creaminess.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring the water to a boil in a large pot. Add the salt and olive oil, then toss in the penne pasta. Cook until al dente – about 8-10 minutes. Drain the pasta and set it aside.
2. Now, let’s make the white sauce. In a pan, heat the butter and olive oil over medium heat. Add the maida and roast for a minute or two, stirring constantly. This gets rid of the raw flour taste.
3. Slowly pour in the milk, whisking continuously to avoid lumps. Add the mixed herbs, chilli flakes, and salt. Keep stirring until the sauce thickens – about 5-7 minutes.
4. Stir in the cheese until melted and smooth. Set the white sauce aside.
5. Time for the red sauce! In another pan, heat the olive oil and butter. Sauté the minced garlic until fragrant (about 30 seconds). Add the chopped onion, mixed herbs, and chilli flakes, and cook until the onion is softened.
6. Pour in the tomato puree and tomato sauce. Add the chilli powder and salt. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened.
7. Here’s the magic moment! Combine the white and red sauces in a large pan. This is your pink sauce!
8. Add the cooked pasta to the pink sauce and toss to coat everything evenly. Stir in a little extra cheese, chilli flakes, and herbs.
9. Serve immediately, with an extra sprinkle of cheese on top, of course!

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Whisk, whisk, whisk! Constant whisking prevents lumps in the white sauce.
• Taste as you go! Adjust the seasoning to your liking.
• If the sauce is too thick, add a splash of pasta water to thin it out.

Variations

• Spicy Kick: My friend loves to add a pinch of cayenne pepper to the red sauce for an extra fiery flavour.
• Veggie Boost: Throw in some sautéed mushrooms, bell peppers, or spinach for added nutrients and flavour.
• Chicken or Shrimp: Add grilled chicken or sautéed shrimp for a protein-packed meal. My family loves this!

Vegan Adaptation

Want to make this dish vegan? It’s easy!

• Use plant-based butter and milk.
• Substitute the cheese with a vegan Parmesan alternative or nutritional yeast.

Gluten-Free Adaptation

For a gluten-free version:

• Use gluten-free pasta.
• Replace the maida with a gluten-free flour blend (like rice flour or almond flour).

Spice Level Adjustment

• Milder: Reduce or omit the chilli flakes and chilli powder.
• Hotter: Add more chilli flakes, a pinch of cayenne pepper, or a dash of hot sauce.

Quick Weeknight Version

Short on time? Use store-bought pasta sauce and skip making the red sauce from scratch. Just combine it with the white sauce and pasta!

Serving Suggestions

This Pink Sauce Pasta is delicious on its own, but here are a few ideas for sides:

• Garlic bread
• A fresh green salad
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of pasta works best for Pink Sauce Pasta?

Penne is my favourite, but any short pasta shape like rotini or fusilli will work beautifully.

Can I make the sauces ahead of time?

Absolutely! You can make both the white and red sauces a day or two in advance and store them in the refrigerator.

How can I adjust the thickness of the pink sauce?

If it’s too thick, add a splash of pasta water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is the best cheese to use in this recipe?

Parmesan is classic, but cheddar, mozzarella, or a blend of cheeses all work well.

Can I use fresh herbs instead of dried?

Yes, definitely! Use about 3 times the amount of fresh herbs as you would dried.