Prep Time: 10 minutes
Cook Time: 40 minutes
I make this Pasta with Creamy Blush Sauce at least once every winter. Winter is the perfect excuse to be cozy, a little more lazy and a lot more indulgent. I look forward to snow days where we can all just slow down for a short while, gather in front of the fire eat delicious comfort food.
This pretty pink sauce is velvety smooth and a bit smoky, with just the right balance of tomato and cream.
Is blush sauce the same as vodka sauce?
How to make Pasta with Creamy Blush Sauce
A few things to know when you make this Pasta with Creamy Blush Sauce:
- This recipe finishes with a little bit of heat from crushed red pepper. You wouldn’t believe how much heat you get from just a quarter teaspoon of crushed red pepper! If you prefer less, use only 1/8 of a teaspoon, or you can leave it out completely.
- You can use all heavy cream or all half-and-half in this recipe. If you use all heavy cream, use reserved pasta water to thin out the sauce to your liking. If you use all half-and-half, be sure to simmer the sauce 10-15 minutes longer to allow it to thicken.
- When choosing a white wine for the sauce, go for a dry variety like Sauvignon Blanc or Pinot Grigio. Avoid wines like Riesling and Viognier.
For more pasta recipes, try these:
- Pasta alla Vodka with Sweet Peas and Bacon
- Pumpkin Cheddar Lager Mac and Cheese
- Chicken & Tomato Pappardelle
Pasta with Creamy Blush Sauce
- 1 lb. paccheri pasta
- 3 tbsp. extra virgin olive oil
- 1 large or 2 small yellow onions diced
- 4 cloves of garlic minced
- 1/2 tsp. whole fennel seeds crushed or pulsed in a food processor
- 1/4 tsp. crushed red pepper flakes
- 1 cup dry white wine
- 1 cup heavy cream
- 2/3 cup half and half
- 1/4 cup tomato paste
- 2 tsp. salt
- 1 tsp. pepper
- 6 strips cooked bacon diced
- Cook and drain the pasta. Return the pasta pot to the stove and add the olive oil, onions and garlic. Cook over medium heat until the onions begin to soften, about 5 minutes. Stir in the fennel, salt, pepper and red pepper. Continue to cook until fragrant, about 3 more minutes.
- Raise heat to high and add the white wine, scraping up the browned bits in the pan. Add the cream, half-and-half and tomato paste. Allow the mixture to come to a boil, then lower the heat and simmer until thickened, about 10-12 minutes, stirring occasionally.
- Add the pasta back into the pot and stir to coat with the sauce. Fold in the diced bacon. Garnish with fresh parsley.