Perfect for pasta night.
This Pancetta Blush Sauce is creamy, smooth, and not overly heavy. Marinara sauce and cream come together to create a silky pink sauce and it’s finished with salty, crispy pancetta for added texture. It’s incredibly easy to make but feels like an upgrade to your usual pasta night.
What is Blush Sauce?
Blush sauce combines cream and marinara sauce to create a light, pink-hued sauce. Unlike vodka sauce, which typically uses tomato paste and vodka for a deeper and much more concentrated flavor, blush sauce has more cream and therefore tastes much lighter. Vodka sauce tends to be richer and more tomato forward.
Because blush sauce is lighter and more delicate, the salty, crispy pancetta adds depth and texture throughout. I don’t use meat in my vodka sauce, which makes this version feel a little heartier and very different than vodka sauce.
Both are incredibly tasty and easy to whip up, so I regularly switch it up in our rotation!
Ingredients
All the ingredients you need to make Blush Sauce:
- short cut pasta – my favorite is mezzi rigatoni, a shorter version of rigatoni
- unsalted butter
- olive oil
- pancetta – I find it in my local grocery store by the speciality cheese and meats
- shallot – much lighter in flavor than an onion
- garlic cloves – fresh
- marinara sauce – I use my homemade sauce, but store bought marinara works great, look for a smoother variety as this isn’t a chunky sauce
- heavy cream – can’t be pink sauce without it
- parmigiano reggiano – the real stuff is ideal
- reserved pasta water – emulsifies the sauce to make it silky, pasta water contains a ton of starch from the pasta cooking
How to Make Blush Sauce
- Cook the Pasta: Bring a large pot of water to a boil and cook the pasta until al dente. Reserve some pasta water before draining.
- Crisp the Pancetta: In a large skillet, melt the butter with the olive oil. Add the pancetta and cook until golden and crisp. Remove it and set aside to drain.
- Build the Flavor Base: Add the shallot to the pancetta fat and cook until soft and translucent. Stir in the garlic and cook just until fragrant.
- Create the Blush Sauce: Stir in the marinara and let it simmer. Lower the heat and add the heavy cream, stirring until the sauce is smooth and pink.
- Finish with the Sauce: Add the cooked pasta directly to the sauce. Stir in the grated parmigiano reggiano and loosen with reserved pasta water until silky and glossy.
- Top and Serve: Serve immediately topped with the remaining pancetta and extra grated parmigiano.
What to Serve with Blush Sauce Pasta
While this sauce is considered light, it’s still pasta. Pasta always go great with lighter veggie forward sides. Think a simple salad with oil and vinegar, oven roasted zucchini, green beans, or if you prefer you could also serve it with bread and butter.
One of our other favorite weeknight pasta dishes is Stuffed Shells with Meat Sauce, our guests always love it too.
How to Make Blush Sauce Pasta Ahead of Time
This sauce is best enjoyed fresh. Because it’s cream-based, it can lose its texture and separate when made ahead.
My recommendation would be to get all your prepping, grating, chopping, etc. done in advance. This will make the dish come together incredibly quickly.
Baked Ziti is a great make ahead option if you’re looking to be ahead on your pasta night.
Equipment I Use to Make Blush Sauce
- Cute Pasta Bowl – I love serveware, these pasta bowls from Anthropologie are so fun
- Microplane – so helpful for grating cheese when serving
Frequently Asked Questions
Is blush sauce the same as vodka sauce?
No, vodka sauce usually includes tomato paste and vodka, which creates a deeper flavor. Blush sauce is creamier and lighter.
Can I substitute bacon for pancetta?
You could, but it will be an entirely different flavor profile. Bacon is smoky in flavor, pancetta is not.
Can I add more protein?
Sure, I’d lean towards sautéed chicken or shrimp.
Print
Blush Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb short cut pasta, such as rigatoni or penne
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 oz pancetta, finely diced
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 1 cup marinara sauce, preferably smooth
- 1½ cups heavy cream
- ¾ cup finely grated parmigiano reggiano, about 3 oz, plus more for serving
- 1/3 cup reserved pasta water
Instructions
- Bring a pot of water to a boil and heavily salt it. Add 1 pound pasta and cook until al dente according to package directions. Reserve 1 cup pasta water before draining.
- Meanwhile, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat.
- Add 4 oz finely diced pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is golden and crisp, about 5 minutes.
- Use a slotted spoon to remove the pancetta onto a paper towel lined plate.
- Add 1 finely diced shallot to the skillet and cook until soft and translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
- Stir in 1 cup marinara and simmer for 5 minutes.
- Lower the heat to low and stir in 1½ cups heavy cream.
- Once fully combined, turn off the heat and gradually stir in ¾ cup finely grated parmigiano reggiano and 1/3 cup reserved pasta water.
- Add the drained pasta to the sauce and toss to coat.
- Fold in some of the reserved pancetta, saving the rest for topping.
- Serve immediately topped with the remaining crispy pancetta and extra grated parmigiano reggiano.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
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