Cheesy Pink Pasta 

This cheesy pink pasta is the ultimate comfort food—creamy, indulgent, and packed with flavor, yet surprisingly easy to make. In just 5 minutes of prep and 20 minutes of cooking, you can have a weeknight-worthy dish that feels fancy without any fuss. Plus, the vibrant pink sauce makes it look as good as it tastes!

Components

• Penne – The hearty pasta base that holds the creamy sauce; any short pasta like rigatoni or fusilli works too.
• Butter – Adds richness and a silky start to the sauce; can swap with olive oil for a lighter version.
• Shallot – Brings mild sweetness and depth; yellow onion can be used in a pinch.
• Garlic – Provides savory aroma and flavor; fresh is best, but garlic powder works in a pinch.
• Tomato paste – Gives the sauce its signature pink hue and a subtle tang; roasted red peppers puree can be an alternative.
• Smoked paprika – Adds warmth and a slight smokiness; regular paprika works if you want less smokiness.
• Red pepper flakes – Give a gentle kick of heat; adjust to taste or swap with cayenne for more spice.
• Mrs. Dash Original – Enhances flavor without extra salt; any mixed herb seasoning can be substituted.
• Chicken bouillon cube – Boosts umami and depth; vegetable bouillon works for a vegetarian option.
• Black pepper – Adds mild heat and complexity; freshly ground is ideal.
• Salt – Balances and enhances flavors; adjust to taste.
• Evaporated milk – Contributes creaminess with a slightly caramelized undertone; regular milk can be used but sauce may be less thick.
• Cooking cream – Makes the sauce rich and velvety; half-and-half or heavy cream can be used instead.
• Pasta water – Helps loosen the sauce and make it cling to pasta; always reserve some from cooking.
• Processed cheddar cheese – Melts smoothly into the sauce for gooey richness; regular cheddar can work but may be slightly less creamy.
• Mozzarella cheese – Adds stretchiness and gooey indulgence; provolone or fontina can be fun alternatives.
• Fresh chives – Provide a fresh, bright garnish that balances richness; green onions can be swapped.

Troubleshooting & Tips for Perfect Cheesy Pasta

• Avoid a curdled sauce: Add cheeses slowly over low heat and stir constantly to prevent separation.
• Prevent graininess: Use softer, processed cheeses or finely shredded cheeses that melt evenly.
• Control thickness: Reserve pasta water—it helps the sauce cling to pasta without becoming heavy.
• Balance flavors: Taste as you go; creaminess can mute seasoning, so adjust salt, pepper, and spices gradually.
• Reheat gently: If reheating leftovers, use low heat and a splash of milk or cream to restore silkiness.

Cheese Choices and Variations

This recipe works with a combination of processed cheddar and mozzarella for a super creamy sauce, but you can also experiment:

• Swap cheddar for gouda or fontina for a nuttier flavor.
• Add parmesan for an extra savory punch.
• For a slightly lighter version, use low-fat cream or half-and-half.

Serving Suggestions

This recipe pairs perfectly with my Crispy Chicken Cutlets recipe!

Storage and Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Gently reheat on the stove with a splash of milk or cream with an additional sprinkle of cheese to restore the creamy texture.

5 from 1 vote

Cheesy Pink Pasta 

This creamy pink pasta features tender penne coated in a rich, cheesy sauce made with cheddar, mozzarella, and a hint of tomato. Easy to make in just 25 minutes, it’s a comforting weeknight meal with a touch of spice and fresh chives on top. Perfect for anyone craving indulgent, cheesy goodness.

Recipe Keys: P Pasta

Print Recipe

Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Ingredients

• 2 cups penne (uncooked)
• 2 tbsp butter
• 1 shallot
• 2 garlic cloves (large)
• 1 tbsp tomato paste (heaping)
• 1 tsp smoked paprika
• ¹⁄₂ tsp red pepper flakes
• ¹⁄₂ tsp Mrs. Dash Original seasoning
• ¹⁄₂ chicken bouillon cube
• ¹⁄₂ tsp black pepper
• ¹⁄₄-¹⁄₂ tsp salt (adjust to taste)
• 1 cup evaporated milk
• 1 cup cooking cream
• 1 cup pasta water
• 2 slices processed cheddar cheese
• 1 cup mozzarella cheese heaping (approximately 150 g)
• Fresh chives (garnish)

Instructions

1. Finely chop the shallot, mince the garlic, and grate the mozzarella cheese. Bring a pot of lightly salted water to a boil and cook the penne slightly under al dente, since it will cook further in the sauce for 1–2 minutes. Be sure to reserve about 1 cup of the pasta water before draining.
2. In a wide, deep pan over medium to medium-high heat, melt the butter for about a minute. Add the shallots and garlic, cooking 2–3 minutes until softened and translucent. Stir in tomato paste, smoked paprika, red pepper flakes, Mrs. Dash, chicken bouillon, black pepper, and salt, and cook 3–4 minutes until the mixture deepens in colour and becomes aromatic.
3. Reduce the heat slightly and take about a tablespoon of the hot tomato-spice mixture, whisking it into the evaporated milk to temper it and prevent curdling. Slowly pour in the remaining evaporated milk, stirring constantly, then pour in cooking cream and mix to combine.
4. Add half of the reserved pasta water (½ cup) along with the al dente pasta and gently simmer for 1–1.5 minutes so the pasta absorbs the sauce. Reduce the heat to low and add the processed cheddar cheese, tearing it into smaller pieces to help it melt evenly. Stir until fully incorporated, then turn off the heat.

5. Wait 30–60 seconds until the bubbling subsides to avoid a grainy sauce, then add half of the grated mozzarella and stir to combine. Sprinkle the remaining mozzarella over the pasta, cover with a lid, and let the residual steam melt it for about a minute. If the sauce is too thick, slowly stream in more reserved (warm)  pasta water to reach your desired consistency.

6. Garnish with fresh chives on top and serve immediately while warm.