Creamy Tomato Parmesan Pasta

This Creamy Tomato Parmesan Pasta—aka pink sauce pasta—is a quick and indulgent dish made with pantry staples and lots of cheese. A base of butter, garlic, and tomato paste is blended with heavy cream to create the signature 'pink' hue, then enriched with both Parmesan and mozzarella. Fresh basil brings brightness, and a touch of reserved pasta water helps the sauce cling to every noodle. Comforting, cheesy, and incredibly satisfying—this recipe is an easy go-to for weeknights or cozy weekends.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 plates

Calories: 1,255 kcal per serving

Ingredients

½ pound - pasta
⅛ - Salt
3 tablespoon - butter
⅛ Dash - olive oil
2 cloves - garlic
3 tablespoon - tomato paste
1 ½ cup - heavy cream
⅛ - Salt and black pepper
1 cup - Parmesan cheese
¼ cup - mozzarella cheese
⅛ Handful - fresh basil
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
In a large skillet, melt butter with a dash of olive oil over medium heat.
Add minced garlic and sauté until fragrant.
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in heavy cream and stir until fully combined. Let it simmer for a few minutes.
Season with salt and pepper to taste.
Add cooked pasta, a splash of pasta water, Parmesan, mozzarella, and chopped basil.
Stir until the cheese melts and the sauce is creamy and coats the pasta.
Serve topped with extra Parmesan and fresh basil.