Switch up pasta night with Pink Sauce Pasta! This decadent, 10 minute, 3 ingredient pasta recipe will leave you licking your plate clean.
I recently found myself alone with an hour to shop at Costco while the tire center replaced my car’s tires (is there anything Costco doesn’t do/sell? I have long maintained that if they had a wine bar inside I’d shop nowhere else.)
Anyway, a WHOLE HOUR to shop by myself at Costco?! I leisurely wandered through every aisle and, while I was able to walk away from a super cute luggage set, a double pack of jarred alfredo sauce somehow made it into my cart.
Now, I’ve bought alfredo sauce maybe two other times in my life, but a double pack of giant jars on a random Tuesday afternoon? Apparently couldn’t leave without it.
The alfredo sauce jars had been sitting untouched in the pantry until inspiration recently struck: I’d jazz up spaghetti night by pairing it with marinara sauce and cooked pasta. The resulting Pink Sauce Pasta was one of the most delicious and easy pasta recipes to EVER come out of my kitchen!
Pin this now to find it later
Pin ItWhat is Pink Sauce Pasta?
Pink Sauce Pasta is cooked pasta tossed with equal parts red marinara sauce and white alfredo sauce which combine to make a pink-hued sauce. As simple as the combination sounds, it is mind-blowingly delicious. Each bite tastes like you’re eating cheese ravioli – you will lick your plate clean!
Initially I thought I’d invented this brilliant combo with my brilliant mind, but my husband was quick to inform me that it’s actually very common and sometimes called Pasta Rose or Parma Rosa.
THANKS DEAR.
Well I’m at least claiming upgrade because upon further inspection, many Pink Sauce Pasta recipes instruct you to make a homemade white sauce using heavy cream or cream cheese, which is completely lovely, but my shortcut, 3 ingredient version will be on the table in 10 minutes using just 1 pot. Dinner. Made. EASY!
Ingredients Needed
Pink Sauce Pasta is a “non recipe” type of recipe so I’m not even including ingredient amounts in the recipe card below. Don’t over think this! Here’s what you’ll need:
- Pasta. I like penne because the pink sauce clings to the ridges on the outside of the pasta and gets inside of it too. You can use whatever pasta you have on hand though. I’ve made this with gluten free cheese ravioli which was divine.
- Marinara or Spaghetti Sauce. There are things I like to save money on at the grocery store but a good quality marinara sauce isn’t one of them. Definitely spring for the best you can find. Locals, we love Ginos! Their marinara sauce is spicy while the spaghetti sauce is mild – use whatever your family prefers.
- Alfredo Sauce. Rao’s Homemade Alfredo Sauce is the brand I purchased at Costco and it’s incredible. If you can’t find Rao’s look for a jar with the least amount of ingredients – we’re looking mostly for cream, cheese, butter, salt and pepper.
What to Serve with Pink Sauce Pasta
I think the decadence of the alfredo sauce makes this dish wholly satisfying on its own but if you want to bulk up your bowl of pasta, try adding these proteins on top:
- Grilled Pesto Chicken
- Air Fryer Chicken Breasts
- Roasted Shrimp
- Baked Chicken Thighs
- Baked Chicken Meatballs
Ok, you’re not going to believe this until you eat it, so let’s get to it!
How to Make Pink Sauce Pasta
Start by cooking gluten free pasta, or regular pasta if you don’t need to eat GF, in boiling water until al dente. Like I said, I like penne because the pink sauce clings to every nook and cranny but any pasta shape you’ve got on hand will work.
Drain the pasta then turn the heat down to low and add equal amounts of alfredo sauce and marinara or spaghetti sauce to the pot and stir to combine. Once the sauce mixture is warm, add the drained pasta then stir to combine.
BEYOND simple, right?! Although I usually serve spaghetti with a moderate amount of marinara sauce, you are going to want your pasta swimming in pink sauce. It’s absolutely luscious. I hope you love this fabulous yet easy twist on pasta night – enjoy!
What to Serve with Pink Sauce Pasta
- Creamy Parmesan-Garlic Orzo
- Air Fryer Green Beans
- Air Fryer Asparagus
- Garlic Butter Roasted Mushrooms
- Everyday Kale Salad
- Cucumber Tomato Salad
- Gluten Free Focaccia
Ingredients
- gluten free penne, or your favorite pasta shape
- jarred marinara or spaghetti sauce, Gino's or Rao's recommended
- jarred alfredo sauce, Rao's recommended
Directions
- Cook pasta in boiling water until al dente then drain. Add equal amounts or marinara/spaghetti sauce and alfredo sauce into the empty pot then stir to combine and warm over low heat.
- Add drained pasta back to the pot, stir to coat, then serve.
Notes
- This is really a “no recipe” type of recipe, so use your desired amount of pasta and sauces.
- This pink sauce is also incredible served over cheese ravioli!
Delicious and easy to make. Great recipe, thanks for sharing.
I’m so glad you loved this recipe!
Love this! So simple, yet feels like a much fancier meal! I used Rao’s sauce and alfredo (both from Costco – I love that place SO MUCH) and it was fabulous! New meal on rotation in our house!
THRILLED to hear this, Kristin! Thank you so much for your feedback and recipe rating!
Hey , I’m 15 and would love to know how much I put in , you said equal parts but I don’t know how much to put in so that the sauce and pasta are equal and good … I need 5 servings and I don’t know how much to put in … could you give more details, please?
Hi Lauren! Equal parts means, if you add 1 cup of the marinara sauce, you would also add 1 cup of the alfredo sauce. If you are cooking 1lb of pasta I would start with at least that amount (1 cup of each) then add more if needed!
Last week my family tried this recipe. AWESOME!!!!! Next time I am going to add chicken thighs, or maybe some spicy Italian sausage.
Woo!! So glad you loved, Lori!! Both protein ideas sound fantastic!
Made this tonight for my fam of five and it was EVERYTHING!!! Your recipes are always a big hit! Thank you so much for what you do :-) Been reading since before you had Lincoln!!
LOVE to hear that, Kelly!! So glad it was a hit with the entire family. Thank you so much for making my recipes – I so appreciate you!!
How could you ever think about ditching Hy-Vee!? ????????
HyVee needs to get on the wine train too – just saying! ???????????? I’ll never forget the first time I went to the massive Whole Foods in Chicago that has (or had – this was many years ago) a wine and charcuterie bar in the center. Could have stayed all day!
Oh I love combining marinara sauce and alfredo! It’s the best.
Oh my gosh – so easy yet so delicious. Such a winner!
This looks delicious and I will be making it soon.
I’m thinking of adding some cooked chicken (roasted from the grocery store) to it.
Fantastic quick and easy idea for a complete dinner!
Thanks for this recipe!! I was trying to think of something different & this looks amazing!! Trying this week????
Yeah!! It’s super easy but as you said, something new and a little different. I hope you enjoy, Gail!
I can’t wait to try this – it looks delicious!
I hope you love it, Kathy! Couldn’t be more easy or delicious!!
In college, still my glorious gluten eating days, this was my favorite thing to do on pasta night in the dorms. Every once in a while, I’ll find myself on my own for dinner and this is something I do to treat myself. I love to add mozzarella or provolone to the top and throw it under the broiler! It’s so yummy, and even though it’s completely gluten free, it transports me back to the good ol’ days.
Absolutely! Serve me a bowl of this pasta and I’d never in a million years think I was eating a “gluten free” dish. :)
I love that you posted this! In college at the gross cafeteria I got in the habit of ordering half marinara, half alfredo on my pasta. It was because their marinara wasn’t very good, too acidic. But now I crave that pink sauce combo 15 years later! Thanks for the reminder ????
Oh my gosh, I can literally taste my dining hall’s marinara sauce after reading this comment!! It tasted like they poured vinegar in it!
Oh I miss pasta and this looks yummy. Acid reflux keeps me from eating tomatoes and tomato-based products.
Oh shoot, I’m so sorry to hear that, Terri!