Marinara meets Alfredo sauce in this easy pasta dish that comes together in less than 15 minutes. Toss fresh tortellini in this pink sauce for a quick, delicious dinner.
Dinner doesn't get any easier than this, seriously! It's all about letting your pantry do the work for you.
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Pink sauce for pasta
Pink sauce is a tomato-based sauce combined with cream, giving it its pink hue.
Since this is a quick and easy, fuss-free dish, I'm creating the sauce using two shortcut pantry ingredients.
Why you will love this
- Ready in less than 15 minutes. This is ideal for hectic nights or anytime hunger strikes and you just don't want to fuss over making a satisfying meal.
- Pantry staples for a quick win! A blend of marinara and alfredo sauces creates the easiest pink sauce.
- Refrigerated pasta cooks in just minutes.
- Serve family-style right from the skillet to save on clean-up.
- Serve with a side salad and garlic bread for a complete meal.
Need to get dinner on the table in just 10 minutes? Try my easy recipe for ravioli sauce.
Ingredients
- Pasta - Fresh (refrigerated) pasta cooks in just 3-4 minutes. Tortellini and ravioli are great in this dish, but you can use any pasta shape you love. I use Giovanni Rana prosciutto and cheese tortellini which pairs nicely with the crispy prosciutto added before serving.
- Jarred sauce - A blend of marinara sauce and alfredo sauce creates the pink-hued sauce. Using store-bought sauce keeps this dish as fuss-free as possible so you can get dinner on the table quickly.
- Shallots - I love their mild flavor but you can certainly use yellow or red onion if preferred. Minced garlic can also be added.
- Prosciutto adds a wonderful salty bite and crispy texture to the finished dish. Bacon or pancetta can be substituted.
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Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- Cook the prosciutto for 3-4 minutes until brown and crisp. Remove to a paper towel-lined plate. Add the tortellini to salted boiling water and cook according to package directions.
- While the pasta cooks, sauté the shallots in the skillet used for the prosciutto, adding a little oil if needed.
- Add the marinara and Alfredo sauces and stir to combine. Season to taste with salt and pepper.
- Drain the pasta (reserving some pasta water). Add the pasta to the sauce and toss to combine. If the sauce is too thick, add a little pasta water to reach the desired consistency.
- Top with the crispy prosciutto and fresh basil. Enjoy!
Expert Tips and Variations
- Use refrigerated (fresh) pasta for quick cooking. Allow a few extra minutes of cooking time for frozen pasta, more if using dry pasta.
- Cook the pasta in well-salted water. This is the only way to season the pasta itself.
- Reserve some pasta water before draining. Use this to thin out the sauce if needed.
- Stir in cooked chicken or shrimp for added protein.
- Add in a handful or two of fresh spinach.
Storing and reheating
If you find yourself with leftovers, store them in an airtight container for up to three days. Smaller portions reheat well in the microwave. Larger amounts can be reheated in a non-stick skillet or saucepan.
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📖 Recipe Card
Tortellini Pasta with Pink Sauce
Ingredients
- 2 slices prosciutto
- 10 ounces refrigerated tortellini (any variety)
- 1 teaspoon grapeseed oil (or olive oil)
- 1 shallot (sliced)
- ½ cup marinara sauce
- ½ cup alfredo sauce
- salt and pepper (to taste)
Instructions
- Bring a pot of water to a boil over high heat.
- Meanwhile, heat a non-stick skillet over medium heat. Cook the prosciutto for 3-4 minutes until brown and crisp. Transfer to a paper towel-lined plate. Set aside.
- When the pasta water is boiling, add 2 teaspoons salt and add the tortellini. Cook according to package directions. If using refrigerated tortellini, it should take about 3 minutes. Drain, reserving ½ cup of pasta water.
- While the pasta cooks, add the oil and shallots to the same skillet used for the prosciutto. Cook the shallots over medium-low heat for 3-4 minutes, until softened and slightly caramelized.
- Add the marinara and alfredo sauce. Stir to combine. Season to taste with salt and pepper.
- Add the pasta and fold together. If the sauce seems too thick, add a little bit of pasta water to reach desired consistency.
- Top with the crispy prosciutto and garnish with basil. Serve.
Notes
- I used fresh (refrigerated) tortellini in this recipe. Ravioli is a great option also. If using frozen or dry pasta, allow a few extra minutes of cook time.
- Salt the pasta water to flavor the pasta itself.
- Reserve pasta water to use as needed to bring the sauce together.
- Stir in cooked chicken, shrimp, or add fresh spinach for variation.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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