Description
This Easy Italian Pink Sauce Pasta is a delightful blend of creamy alfredo sauce and tangy diced tomatoes seasoned with Italian herbs and spices. Ready in just 20 minutes, it’s a comforting and flavorful dish perfect for a quick weeknight dinner that serves six.
Ingredients
Pasta
- 16 Ounces spaghetti, cooked and drained
Sauce
- 15 Ounces alfredo sauce
- 14 ½ Ounces canned diced tomatoes, undrained
- 1 Tablespoon Italian seasoning
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ⅛ Teaspoon salt
- ⅛ Teaspoon freshly ground black pepper
Cheese
- 1 Cup shredded mozzarella cheese
Instructions
- Cook the pasta. Follow the package directions to cook the spaghetti until al dente. Drain and set aside to prepare the sauce.
- Combine sauce ingredients. In a large skillet, mix together the alfredo sauce, undrained diced tomatoes, garlic powder, onion powder, salt, black pepper, and Italian seasoning.
- Simmer the sauce. Heat the mixture over medium-low heat until it begins to simmer, allowing the flavors to meld together.
- Add the pasta to the sauce. Remove the skillet from heat and stir in the cooked spaghetti, ensuring the pasta is thoroughly coated with the pink sauce.
- Incorporate mozzarella cheese. Sprinkle the shredded mozzarella over the pasta and sauce mixture, then return the skillet to low heat.
- Reheat to melt cheese. Cook over low heat for 1 to 2 minutes until the cheese melts and the dish is heated through. Serve hot.
Notes
- For a richer flavor, fresh garlic and onion can be sautéed before adding the sauce ingredients.
- If you prefer a smoother sauce, blend the canned tomatoes before mixing.
- Adding a pinch of red pepper flakes can give the dish a spicy kick.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 3 days—reheat gently to avoid overcooking.
