Save I stumbled on this combination during a heat wave when the idea of a heavy tomato sauce made me sweat just thinking about it. The strawberries in my fridge were impossibly ripe and I thought why not and now I make this every summer when strawberries hit their peak sweetness.
The first time I served this at a dinner party my friend Sarah stared at her bowl for a full minute before trying it. She messaged me the next morning asking for the recipe and now she makes it for her kids who call it pink pasta night.
Ingredients
- 12 oz farfalle or penne pasta: The ridges catch the sauce and those little pockets hold onto every bit of strawberry cream
- 2 cups fresh strawberries hulled and sliced: Pick ones that smell like strawberries because thats how you know they will actually taste like something
- 2 tbsp granulated sugar: Just enough to coax out the natural juices without making it dessert sweet
- 1 tbsp fresh lemon juice: Cuts through the cream and wakes up all the flavors
- 1 tsp finely grated lemon zest: This is where the bright perfumey aroma comes from dont skip it
- 1/4 tsp salt: You need this to bridge the gap between fruit and savory
- 1/4 tsp freshly ground black pepper: A little warmth makes the strawberries taste more intense
- 3/4 cup sour cream full fat preferred: The tang here is what makes the whole thing work low fat tends to separate
- 1/4 cup fresh basil leaves thinly sliced: Adds that fresh herbal finish that keeps it from tasting like breakfast
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil and cook the pasta until its al dente then scoop out 1/2 cup of the starchy water before you drain
- Start the strawberry base:
- Combine strawberries sugar lemon juice zest salt and pepper in a saucepan over medium heat and stir until they soften and release their juices but still have some shape about 5 to 7 minutes
- Make it creamy:
- Take the pan off the heat and let it cool for a couple minutes then fold in the sour cream gently until it turns this beautiful pale pink
- Bring it together:
- Toss the pasta right into the saucepan and add that reserved pasta water a tablespoon at a time until the sauce coats each piece nicely
- Finish and serve:
- Divide onto plates and scatter basil on top plus pine nuts or extra strawberries if you feel like making it pretty
Save This became my go to for summer dinner parties because it looks impressive but needs almost no active cooking time. People never guess how little effort went into something this memorable.
Make It Your Own
Ricotta works instead of sour cream if you want something milder and a little more lush. Just swirl it in at the end and dont let it come to a boil or it will break.
What To Drink With It
A crisp dry rose is perfect here because it echoes the strawberry notes and the acidity cuts through the cream. A chilled Sauvignon Blanc works too especially if you add those chili flakes.
Timing Everything Right
The trick is having everything ready before you start because the sauce comes together fast. I chop my strawberries and zest my lemon while the water boils and that saves me from scrambling later.
- Have your garnish prepped before you start cooking
- Taste the strawberries first and adjust sugar if they are particularly tart
- Serve this right away because it does not reheat well
Save Save this for the height of strawberry season and you will understand why something so strange works so wonderfully well.
Recipe FAQs
- → Can I use other pasta types?
Yes, farfalle or penne work best to hold the creamy sauce, but other short pasta shapes can be used as well.
- → How do I adjust the sauce consistency?
Add reserved pasta water a little at a time to thin the sauce to your preferred consistency without losing creaminess.
- → Is it possible to make this dairy-free?
Yes, substitute sour cream with a plant-based alternative like coconut or cashew cream for a vegan-friendly version.
- → What garnishes complement this dish?
Fresh basil, toasted pine nuts, and extra sliced strawberries enhance flavor and texture without overpowering the sauce.
- → Can I prepare the strawberry sauce in advance?
Yes, prepare the sauce ahead and refrigerate it. Add sour cream just before tossing with warm pasta for best texture.