Copycat Restaurant Recipes
Easy Red and White Sauce Pasta Recipe
This vibrant red and white sauce pasta, often called pink sauce pasta, combines the tanginess of tomatoes with the silky richness of a classic béchamel. It is a comforting, restaurant-quality Italian dish that comes together easily for a satisfying family meal.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
Boil the pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
To make the red sauce, heat oil in a pan and sauté the minced garlic and chopped onions until translucent. Add the tomato puree and cook until the sauce thickens and the raw smell disappears. Season with chili flakes, salt, and half the oregano.
To make the white sauce, melt butter in another saucepan. Add the flour and whisk for a minute without browning. Gradually pour in the milk while whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
Combine the white sauce into the pan with the red sauce and stir well to create a creamy pink sauce.
Add the cheese and stir until melted. Fold in the cooked pasta and toss to coat thoroughly.
Garnish with fresh basil and the remaining oregano before serving hot.
Notes
Always save a splash of pasta water to adjust the sauce consistency if it becomes too thick.
Whisk the white sauce vigorously to ensure there are no flour lumps.
Blanching the tomatoes before pureeing creates a smoother, more professional red sauce base.
Don't overcook the pasta during the boiling stage as it will cook further when tossed in the hot sauce.
