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A bowl of penne pasta coated in a vibrant, creamy orange pepper paste sauce.

Creamy Turkish "Pink Sauce" Pasta

A 15-minute pasta dish with a luxurious sauce made of sautéed onions, Turkish pepper paste, heavy cream, and melting kashar cheese.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 people
Course: Main Course
Cuisine: Turkish
Calories: 849
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 oz Short Pasta (Penne, Fusilli, or Rigatoni)
  • ⅓ cup Vegetable Oil
  • 1 medium Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 2 tbsp Red Pepper Paste
  • 1 cup Heavy Cream
  • ½ cup Shredded Kashar Cheese or Mozzarella
  • ½ cup Starchy Pasta Water (reserved from the pot)
  • Salt (to taste)

Equipment

  • Large Pot: For boiling the pasta.
  • Deep Skillet or Sauté Pan: To build the cream sauce and toss the pasta.
  • Whisk or Wooden Spoon: To emulsify the cream and paste.

Method
 

  1. Boil the pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
    Boiling pasta in a pot and scooping out starchy water.
  2. Sauté diced onions in oil until soft, then add minced garlic and cook for 1 minute.
    Sautéing onions and garlic in a deep skillet.
  3. Add the pepper paste and sauté for 2 minutes to release its color and aroma.
    Adding red Turkish pepper paste to a skillet of onions.
  4. Pour in the heavy cream and whisk until the sauce turns a uniform, creamy orange.
    Pouring heavy cream into a red pepper paste base.
  5. Stir in the reserved pasta water and shredded cheese. Mix until the cheese is melted.
    Adding pasta water and shredded kashar cheese to a pink sauce.
  6. Toss the cooked pasta into the sauce and stir until every noodle is glossy and coated.
    Tossing boiled pasta into a creamy red sauce.

Video

Notes

If the sauce looks too thick after adding the pasta, don't be afraid to add another splash of pasta water. You want the noodles to look "supsulu" (juicy/saucy), not dry. Serve immediately while hot!