How To Make Pink Pasta Sauce

Pink Sauce Pasta – best rose pasta ever- Every Little Crumb

Go directly to the recipe. This pasta with pink sauce, which has the right balance of tomato and cream sauce, is one of our favorite recipes to cook since it comes together in no time at all! Lunch or dinner may be on the table in minutes with only a handful of ingredients and a short amount of preparation time.

What is pink sauce?

Pasta with pink sauce is one of the most popular meals to order in restaurants around the Middle East. Because it is a combination of tomato and cream sauce, the final pasta sauce is pink in hue. It’s really delectable! It has a tartness from the tomato sauce and a creaminess from the white sauce without being overly thick and heavy in flavor. Pasta with a creamy sauce is now much more accessible!

Ingredients in pasta with pink sauce:

It’s best if you use penne pasta because it’s the most traditional way to create pink sauce pasta, but you may use any pasta you choose. tomato passata is not the same as tomato paste, which is a common misconception. Passata jars may be found in the same aisle as canned tomatoes and sauce, if you know where to look. It’s essentially uncooked or minimally cooked tomatoes that have been pureed and filtered. If you can’t locate it, you may use tomato puree or tomato sauce in place of the paste.

  • This is another another excellent method of preventing the pasta from being overly heavy from the use of all heavy cream.
  • This starts the flavoring process.
  • The crushed bouillon cube (you may also use vegetable stock) gives the meal a lot of flavor, depth, and salt, and it also provides a lot of color.
  • If preferred, you may add sprinkle some freshly grated Parmesan over the finished dish, as well as some more mozzarella.

How to make pink sauce pasta:

To begin, prepare the spaghetti. You’ll cook the pasta according to the package directions until it’s al dente, then drain it while reserving a little amount of the pasta water for later use. Be cautious not to overcook it since it will be returned back to the pink sauce and will soften even more as it sits in the sauce. Stirring constantly, heat the butter and olive oil in a pan big enough to hold all of the pasta components over medium heat until the butter melts. Next, add the chopped onion and cook until softened, about 5 minutes.

Cook for only a few minutes after adding the tomato passata and all of the herbs to the pot.

Return the cooked pasta to the skillet and toss until the pasta is well covered with the sauce, about 2 minutes. A drop of pasta water can help to soften the sauce if it is too thick. That’s all there is to it! In a second, you can have a great lunch!

Tips for pink sauce success:

-Be careful not to overcook the pasta, since this can result in it becoming overly soft when you return it to the sauce. -Cook the onions until they are tender all the way through; they will not continue to cook after you add the tomato passata. -Adjust the seasoning to your personal preference. To compensate for the saltiness of the bouillon cube, taste before adding any salt. -You can make it as creamy and cheesy as you like it. My ideal equilibrium is represented by the amounts stated.

Can I use other types of pasta with pink sauce?

Yes! I prepared this with ravioli and it turned out to be very delectable. You may also use spaghetti, elbow macaroni, linguine, or any other type of pasta you choose!

What to serve pink pasta with:

A simple salad or dinner rolls or garlic bread would be a good accompaniment, or you might try something completely different. Any type of pasta with garlic confit is a favorite of mine. As an alternative, serve with some protein on the side, such as these simple oven roasted chicken breasts. I’ve also eaten spaghetti as a side dish to a basic steak, and it was very delicious. You may also use breaded chicken or veal as an alternative. Add some cooked shrimp or chicken to make a more substantial supper out of this dish.

  • 300gpasta of choice (I used penne)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small red onion, minced
  • 4 garlic cloves, minced
  • 1 small red onion, minced 1.5 cups tomato passata (or puree or sauce—not tomato paste)
  • 1 teaspoon dried basil
  • 1 chicken bouillon cube, crushed
  • Pinch sugar
  • Sprinkleof red chili flakes
  • Salt and pepper to taste
  • 1.5 cups sour cream 1/3-1/2 cup shredded mozzarella cheese
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • Follow package directions for cooking the pasta until it is al dente, then drain, keeping some of the pasta water
  • Melt the butter and olive oil in a large pan over medium heat until the butter is melted. In a separate pan, heat the butter and add the onion, cooking until softened (about 4-5 minutes). Cook for another minute once you’ve added the garlic. Season with salt and pepper to taste after adding the tomato passata, dried basil, crushed chicken bouillon cube, sugar, red chili flakes, and sugar. Continue to cook for a few minutes after which you may add the cream, milk, and shredded mozzarella. Toss in the cooked pasta and heat through for a few minutes, until the pasta is hot. If the sauce becomes too thick, a dash of pasta water can be added. Take pleasure in the moment

You may make this with shrimp or chicken, or you can serve it as a side dish with steak. However, when served simple, it is quite excellent! Calories:459kcal Everylittlecrumb’s Penne with Pink Sauce recipe may be found onJumprope. In the event that you like this dish, you might also enjoy: Pasta Sauce with Cherry Tomatoes Pasta with Basil and Pesto (chicken) Pasta with Shrimp and Clams

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Pink Sauce Pasta – 3 Ingredient Incredible Pasta Recipe

Pink Sauce Pasta is a fun way to spice up your pasta night! This delectable, 10-minute, three-ingredient spaghetti dish will have you licking the plate clean. It is possible that this content contains affiliate links. A few of months ago, I found myself alone with an hour to kill while the tire center replaced the tires on my car (is there anything Costco doesn’t do or sell? I’ve long claimed that if they had a wine bar on the premises, I’d stop shopping elsewhere.) Anyway, I have an ENTIRE HOUR to shop at Costco by myself!

I’m not sure how it happened, but it did.

It appears that she was unable to depart without it.

It turned out to be one of the most delicious and simple pasta meals I’ve ever created in my kitchen, and it was made using pink sauce.

What is Pink Sauce Pasta?

Pasta is cooked and mixed with equal parts red marinara sauce and white alfredo sauce, which combine to form a pink-hued sauce (you guessed it). Pink Sauce Pasta is a popular dish in Italy. It’s worth repeating that, as basic as the combo appears to be, it is very wonderful. I’m beginning to worry how I’ll ever be able to go back to eating spaghetti with plain ol’ marinara sauce after this is over. The flavor of each mouthful reminds you of eating cheese ravioli, and you’ll want to lick your plate clean!

THANK YOU SO MUCH, DEAR.

Dinner.

Ingredients Needed

Pink Sauce Pasta is a “non-recipe” dish, which means I’m not even putting the ingredient proportions in the recipe card that appears below. Don’t give it too much thought! Here’s everything you’ll need to get started:

  1. Pasta. Penne is one of my favorite pasta shapes because the pink sauce adheres to the ridges on the exterior of the pasta and seeps into the inside as well. You can, however, substitute any type of pasta you have on hand. I’ve prepared this using gluten-free cheese ravioli, and it was very delicious
  2. You can use either Marinara or Spaghetti Sauce. When it comes to grocery shopping, there are some items I want to save money on, but a high-quality marinara sauce is not one of them. Definitely spend the extra money to get the finest possible deal. Ginos is a favorite among the locals. It is hot in their marinara sauce, but the spaghetti sauce is moderate – use whatever sauce your family chooses, such as Alfredo Sauce. Rao’s Homemade Alfredo Sauce is the brand name of the sauce that I got at Costco, and it is really delicious. Even if you are unable to get Rao’s, seek for the jar that contains the fewest number of ingredients – we are mostly interested in the presence of heavy cream, cheese, butter, salt, and pepper

What to Serve with Pink Sauce Pasta

However, if you want to bulk up your bowl of pasta, consider adding one or more of the following proteins on top: chicken, shrimp, or calamari.

  • Cooking Techniques: grilled pesto chicken, air-fried chicken breasts, roasted shrimp

You are not going to believe this unless you have tried it, so let’s get started!

How to Make Pink Sauce Pasta

Cook the gluten-free pasta (or ordinary pasta if you don’t need to eat gluten-free) till al dente in boiling water until it’s al dente. As previously said, I prefer penne because the pink sauce clings to every nook and corner of the pasta, but any noodle form will do as long as it is long enough. Drain the pasta, then reduce the heat to low and add equal amounts of Alfredo sauce and marinara or spaghetti sauce to the saucepan, stirring constantly, until everything is well combined. Once the sauce mixture is heated, add the drained pasta and toss to coat with the sauce mixture.

Despite the fact that I typically serve spaghetti with a moderate quantity of marinara sauce, you will want your pasta to be completely submerged in pink sauce.

I hope you appreciate this delicious yet simple variation on spaghetti night — have a great evening!

More Craveable Pasta Recipes

  • Sesame Peanut Sauce Noodles
  • Creamy Sweet Corn Pasta with Basil
  • American Goulash
  • Gluten Free Baked Ziti
  • Garlic Herb Butter Pasta with Roasted Shrimp
  • Sesame Peanut Sauce Noodles
  • Sesame Peanut Sauce Noodle

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Recipes that are simple to prepare but full of flavor that take the stress out of dinnertime

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Dishes that are simple to prepare but full of flavor that will alleviate dinnertime tension

Ingredients

  • Recipes that are simple to make but full of flavor that take the stress out of dinnertime

Directions

  1. Cook the pasta until it is al dente in boiling water, then drain. Fill the empty pot halfway with equal parts marinara/spaghetti sauce and alfredo sauce, then combine everything together and reheat over low heat. Add the drained pasta to the saucepan and toss to cover with the sauce before serving

Notes

  • If you put this pink sauce over cheese ravioli, it is really delicious.

Iowa Girl Eats provided the inspiration for this dish.

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When I was diagnosed with Celiac Disease in 2013, I decided to start a blog where I could share tasty and approachable gluten-free recipes prepared using ordinary, in-season ingredients. Welcome! Read on to find out more

Pink Sauce Pasta Recipe

Recipe may be printed by clicking here. Have you ever tried a dish with pink sauce? Alternatively, how about pink sauce pasta? Delicious, robust tomato sauce is combined with a handful of vital ingredients to create a luscious, creamy, and oh-so-dreamy sauce that will leave you wanting more. Mama D’s in Newport Beach, California, was the inspiration for this dish. Anyone who has dined at Mama D’s knows that, despite the fact that their menu is stocked with hundreds of delectable foods such as pizza, salad, and oven-baked meals, the pink sauce pasta with rigatoni is the tastiest thing on the menu despite the fact that it is served with rigatoni.

This pasta is a favorite of ours due to its unique form, texture, and size.

Pink sauce pasta is the ultimate crowd pleaser, and it’s great for entertaining youngsters, having a casual date night at home, or hosting a huge family get-together.

The best thing is that it is very delicious. The second great aspect is that it is one of the simplest pasta recipes you will ever cook. It is also delicious. IN CONNECTION WITH: THE PERFECT CACIO E PEPE RECIPE

How to make Pink Sauce

Preparing this dish at home is quite simple and uncomplicated. For the “red sauce,” you’ll simply sauté chopped onions in olive oil until translucent, then add canned tomatoes (we prefer San Marzano for the greatest taste, but you can use any canned tomatoes you have on hand) and cook for 30 minutes, stirring occasionally. By simply adding heavy cream and freshly grated parmesan to the red sauce, the sauce is transformed into a pink sauce– and that’s it! Add your heated pasta and a dab of pasta water to your creamy pink sauce, and your meal is ready to be served immediately.

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Pink Sauce Pasta

  • It was inspired by Mama D’s in Newport Beach, California, and is simple to make while still being very tasty. Course DessertCulinaryItalianKeywordcreamy pasta, Mama D’s, pink sauceAppetizer Preparation time: 5 minutes Cooking Time: 30 min. Time allotted: 35 minutes
  • Extra Virgin Olive Oil (about 2 tablespoons)
  • 3/4 cup heavy cream
  • 1 cup finely grated Parmigiano Reggiano
  • 1/2 large yellow onion chopped
  • 1 clove minced
  • 128 oz can whole, peeled San Marzano tomatoes*
  • 1 teaspoon sea salt or kosher salt
  • 1lbrigatoni or other pasta
  • 1cup fresh basil leaves chopped (optional)
  • In a large saucepan or dutch oven, heat the olive oil over medium heat until shimmering. Cook for 5 minutes, or until the onions are soft and translucent, stirring regularly, until the onions are soft and translucent. Cook for a further minute after adding the garlic. Don’t brown or burn the onions or garlic
  • Break up the San Marzano tomatoes with your hands as you pour them into the huge saucepan, breaking them up as you go. This will assist to release the fluids and break up the tomatoes, allowing them to cook more evenly. Simmer for 30 minutes after adding the salt and bringing the pot to a gentle boil. In the meantime, bring a big pot of liberally salted water to a boil over medium heat. Cook the pasta until it is al dente, about 5 minutes. After the tomatoes have been cooking for 30 minutes, transfer the sauce to a large saucepan and puree with an immersion blender until it has a creamy, smooth consistency. It may be necessary to tilt your saucepan to one side in order for the sauce to collect and for your blender to be completely submerged. ** Keep the saucepan on a low heat and gradually add the cream, Parmigiano Reggiano, and basil, stirring constantly until the mixture is smooth. Once the pasta has finished cooking, drain 1 cup of the pasta water from the saucepan and save it away for later. Stir in the heated spaghetti until everything is well-combined. After removing the pan from the heat, stir in 1/2 to 1 cup of pasta water, adding more if the sauce has become too thick. As the spaghetti sauce cools, it will swiftly thicken and solidify. Add more grated parmesan cheese if required and serve right away.
See also:  How Much Sodium In Pasta

Use whichever tomatoes you have on hand; however, using both San Marzano tomatoes and tomatoes that are still whole tends to produce a more flavorful dish. * If you do not have an immersion blender, you can use a regular blender to smooth up your tomato sauce if you do not have one. It’s important to allow the sauce to cool for a few minutes before blending it; otherwise, the pressure from the hot sauce can cause the blender cover to burst off during the blending process. cialis has a bad side effect

Pink Sauce Pasta {Rose Sauce with Cream Cheese}

Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes

Ingredients

  • A pound of dried penne pasta (300 grams)
  • 1 Tablespoon butter
  • 2 medium cloves garlic (minced)
  • 1 large yellow onion (diced)
  • 1 (8-ounce can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon dried basil
  • 1/2 cup chicken broth
  • 1/2 cup milk*
  • 4 ounces full-fat cream cheese (half a brick)
  • 1 cup freshly shredded pizza mozzarella**
  • 1 Tablespoon chopped parsley (optional, for garnish

Instructions

  1. Make an al dente penne pasta by boiling it in a large saucepan of salted water according to the package directions
  2. Drain and set aside. Toss the onions in a large nonstick pan with a little butter over medium heat until they are translucent. Sauté for approximately 5 minutes, or until the onions are transparent. Cook for another 1 – 2 minutes, or until the garlic is fragrant, before adding the tomatoes. (Continue to stir often to prevent your garlic and onions from burning.) Stir in the tomato sauce, chicken stock, dried basil, dry oregano, and salt until everything is well combined. Bring the mixture to a simmer for 2 – 3 minutes, stirring often. Cook for 7 to 8 minutes, stirring constantly, until the milk and cream cheese are completely melted. Stir in the shredded mozzarella cheese and continue to cook for another 7 to 8 minutes (it’s vital not to allow the sauce boil, but rather gently simmer)
  3. Combine the pasta and the sauce in a large mixing bowl. Add a little additional mozzarella if preferred, then garnish with chopped parsley before serving a la mode

Notes

*Whole milk is preferred for this recipe since it allows the sauce to thicken more quickly. If you only want to use 2 percent, that is OK, but it will take a bit longer to thicken. **The batch seen in the photographs was created with 2 percent. It is critical to use freshly grated cheese in this recipe. Unlike freshly grated cheese, pre-shredded cheeses are covered in a starch that prevents the cheese from melting as quickly as it would otherwise. That implies that if you use pre-shredded cheese, you will not be able to create those really tasty and astonishingly cheesy bites.

Nutrition Information:

1/6Amount Per Serving (in grams): Calories:362 14.4 g of total fat Carbohydrates:44.8g Carbohydrates (net): 42.2 g Fiber:2.6g Sugar:5.8g Protein:13.3g Nutritional information is not always up to date and correct. This dish yields 4 big servings or 6 mini portions each batch. The nutrition information was determined for portions that yielded 6 servings of a recipe made with 2 percent milk.

DID YOU MAKE THIS RECIPE?

In order for us to view your great lunch, tag @KeyToMyLime on Instagram. When it comes to a simple family lunch that both adults and children will enjoy, thispink sauce pastais the recipe for you! It is quite simple to prepare and uses items that are readily available in the cupboard.

Tomato-Cream Sauce for Pasta

It’s very wonderful! I blended mine in a blender since I adore smooth, creamy sauces, and I added three garlic cloves because I am a huge fan of the flavor garlic provides. I reduced the amount of onion I used to half and used 3/4 cup skim milk instead of heavy cream to reduce the amount of calories I consumed. It was the addition of Italian flavor that gave the dish an additional kick and zest. It was a great and easy dinner that was served over fresh cheese ravioli and served with a side green salad.

This is a fantastic dish that I will make again and again.

Most helpful critical review

Okay, this is something I’ve done twice already. I’m still not a fan of it. It tastes disgustingly sweet, and the texture is strange due to the chopped tomatoes and the large amount of dry basil in the dish. Maybe I’ll go for something else next time! Make it again and put it in the blender, as suggested by other reviewers. I’m excited to see what happens! I used around 1.5 tablespoons of flour, which really helped thicken it and give it a wonderful consistency that was not runny. However, I must try it with these alterations and without the sugar because I really enjoy the flavor.

  • 5star values total 1178
  • 4star values total 407
  • 3star values total 111
  • 2star values total 28
  • 1star values total 9.

It’s very wonderful! I blended mine in a blender since I adore smooth, creamy sauces, and I added three garlic cloves because I am a huge fan of the flavor garlic provides. I reduced the amount of onion I used to half and used 3/4 cup skim milk instead of heavy cream to reduce the amount of calories I consumed. It was the addition of Italian flavor that gave the dish an additional kick and zest. It was a great and easy dinner that was served over fresh cheese ravioli and served with a side green salad.

  1. This is a fantastic dish that I will make again and again.
  2. In my opinion, this is a winner.
  3. I also blended it a bit with my hand blender to make it a little smoother, so that it wasn’t too thick but still had texture.
  4. It was served on organic spinach fetuccini with sliced spicy Italian sausage on top, which was delicious.
  5. Read MoreThis sauce has a wonderful flavor to it—sweet it’s without being overpowering.
  6. I believe that by adding flour to taste, you may thicken the sauce without losing too much of its flavor.
  7. If flour is included, the amount of spices and tomatoes may need to be adjusted, but the sauce should thicken to a satisfactory consistency.
  8. Continue readingAdvertisement It’s incredible how delicious and simple this dish is to create!
  9. The only thing I added was a 6 oz.
  10. This is something I will cook again and again.

Because I couldn’t find Italian style tomatoes, I used small diced tomatoes and 1 teaspoon of Italian spices.

Delicious served over small penne pasta with shaved parmesan on top of the dish.

One point of contention: this recipe only yielded enough for three meals, not five unless it was intended as a side dish.

  1. For the past many years, I’ve made it countless times, both as written in the recipe for a small size and somewhat modified for a much bigger one.
  2. This dish is incredibly delectable and always earns positive feedback.
  3. Continue readingAdvertisement WOW!
  4. So here’s what I came up with.
  5. After that, I returned the mixture to the pot and mixed in 3/4 cup nonfat milk (instead of heavy cream) and butter.
  6. It wasn’t necessary.
  7. What I ended up with was a sauce that tasted like it was loaded with fat and calories, yet it was nearly completely fat free and really nutritious!

It’s a keeper, for sure!

Then I put everything in a blender and blended it all together.

Rather of using heavy whipping cream (as I do with most foods because it has too many fatcalories for us), I used fat-free half-and-half and added freshly grated Parmaggiano cheese!

It was delicious and quite creamy!

Because I didn’t have any Italian diced tomatoes on hand, I just used standard diced tomatoes and seasoned them with Italian spice.

I made it even better by adding red pepper flakes (since my husband loves it spicy) and a little all-purpose flour to thicken it.

  • I’m still not a fan of it.
  • Maybe I’ll go for something else next time!
  • I’m excited to see what happens!
  • However, I must try it with these alterations and without the sugar because I really enjoy the flavor.

Pink Sauce Pasta Recipe

Pink sauce pasta, or should I say creamy tomato spaghetti, is a delightful comfort dinner that everyone will like! This recipe is perfect you if you want a rich pasta meal that is quick and easy to prepare, especially on a hectic weekday. Pasta mixed in a creamy tomato sauce that pairs perfectly with steamed or roasted veggies to create a satisfying vegetarian dinner. If you are a meat eater, you may add some shredded chicken, bacon, or ground beef to your salad.

Creamy tomato sauce recipe

Whether you name it rose pasta, creamy tomato pasta, or pink pasta, we can all agree that it is a hearty and tasty dish to serve to guests. If you’re looking for something decadent but quick, this is the dish for you. Even though it is not often that you would want to offer pasta on its own without anything else, pink spaghetti may be eaten on its own since it is saucy and rather scrumptious. You can prepare a delicious, flavorful supper in less than 30 minutes, without having to spend a lot of money.

What is pink sauce pasta

You might be asking why it is referred to as pink sauce since it is not, in fact, pink in color. The creamy tomato sauce is produced with red tomato puree (passata), heavy cream, milk, and parmesan cheese, and it is served over pasta. The combination of these two elements (white and red) results in an orange-pinkish tint, although it is not actually pink.

Ingredientsneeded

You may use any type of dried pasta you like, but I choose tortiglioni since it soaks up the creamy sauce well. You can also use other shapes such as spaghetti and ravioli. Passata is an Italian word that means “passage” (pureed tomatoes). But you may use unsalted butter and alter the overall salt you will be adding to the meal later if you want. Butter: I prefer to use slightly salted butter in pasta dishes, but it is entirely up to you. Extra virgin olive oil may be substituted for any other cooking oil of your choosing, including other types of olive oil.

  1. If you don’t have yellow onion on hand, red or white onions will suffice in their place.
  2. Milk: I used semi-skimmed milk, but you could also use almond milk or coconut milk if you want a non-dairy alternative.
  3. For a healthier alternative to half and half (single cream), use heavy cream instead.
  4. Dried jalapeño pepper: This is optional, but it adds a little spice to the sauce, which helps to balance the flavor of the sauce.

How to make pink sauce pasta

Salted water should be used to cook the pasta according to the package directions until al dente. Keep an eye on the pasta to ensure that it does not become overcooked. Make a little amount of pasta water (you may need it later), drain it, and keep it away. Using a medium-high heat, melt the butter and olive oil together until completely melted. Add the chopped onions and garlic and sauté until aromatic, tender, and transparent. Keep an eye on everything to make sure the garlic doesn’t burn. Stir in the tomato puree (passata), the milk, the heavy cream, the basil, the Italian seasoning, the dried jalapeño, the salt, and the black pepper until everything is well combined.

Stir in the grated parmesan cheese until it is completely melted into the creamy tomato sauce.

Taste it and adjust the salt and pepper to your liking before turning off the heat.

To serve with pink sauce pasta, combine it with garlic bread or soda bread for a meatless supper, or with air-fried boneless skinless chicken thighs and boiled broccoli or sautéed peas to make a hearty vegetarian main dish.

What to serve with pink sauce pasta

A side of garlic bread and an air-fried vegetable medley are two of my favorite ways to serve it. You may, however, serve pasta with different side dishes, such as roasted vegetables. Zucchini sautéed with butter Salmon with a parmesan crust Cod cooked in the air fryer Chicken thighs cooked in an instant pot Meatloaf

How to store and reheat

Refrigerator: Leftover pink pasta sauce can be kept in an airtight jar in the refrigerator for up to 3 days if stored properly. To reheat the pasta, place it in a microwave-safe bowl with a splash of water, milk, or a knob of butter and cook for 30 seconds. Remove from the oven and microwave for 60 seconds, stirring occasionally, until the mixture is heated enough to your satisfaction.

Watch how to make it

Pasta with cream and bacon Pasta with cream cheese The greatest rasta spaghetti, hands down. Pasta with creamed meat Pasta salad with creamed shrimp

FAQs

Using marinara sauce, milk, and cream, you can create a pink sauce that is delicious (heavy or half and half). You can, however, add around 1 teaspoon of sugar to the marinara if you find the flavor to be too acidic; this will help to balance the flavors.

Vodka sauce vs pink sauce

It contains elements that are comparable to those used in the pink sauce, but it also contains vodka. It is served with grilled chicken. Despite this, many people are now making vodka sauce without the use of alcohol for personal or religious reasons.

Will Alfredo and tomato sauce make this recipe

You may make creamy tomato pink sauce by combining Alfredo sauce with either marinara sauce or passata. If you are short on time, this is a good option for you. If you make this quick and simple pink pasta sauce recipe, please let me know how it turned out by leaving comments. Tag me on Instagram @thedinnerbite and save the image to yourPinterest board. If you haven’t already, please subscribe to the blog to receive free new recipes in your email.

Pink Sauce Pasta Recipe

  • Ajoke Whether you call it pink sauce pasta or creamy tomato pasta, this dish for pink sauce pasta is a delightful comfort meal! For those of you who want a rich pasta meal that is also quick and easy to prepare, especially on a hectic weekday, this recipe is for you. The pasta is stirred in a rich and creamy tomato sauce and served with steamed or roasted veggies for a satisfying vegan supper. Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes CourseEntree, PastaCuisineAmericanServings4Calories548kcal
  • CourseEntree, PastaCuisineAmericanServings4Calories548kcal
  • CourseEntree, PastaCuisineAmericanServings4Calories548k
  • 300g dried pasta
  • 350g passata (pureed tomatoes)
  • 1tablespoonbutter
  • 1tablespoonolive oil
  • 13cup onion finely chopped
  • 2large garlic chopped
  • 1teaspoondried basil
  • 1teaspoonItalian seasoning
  • 12cup semi-skimmed milk
  • 12cup heavy cream
  • 1teaspoondried jalapeno pepper: this is optional
  • 1teaspoondried jalapeno pepper: this is season with salt and pepper to taste
  • Salted water should be used to cook the pasta according to the package directions until al dente. Keep an eye on the pasta to ensure that it does not become overcooked. Make a little amount of pasta water (you may need it later), drain it, and keep it away. Using a medium-high heat, melt the butter and olive oil together until completely melted. Add the chopped onions and garlic and sauté until aromatic, tender, and transparent. Keep an eye on everything to make sure the garlic doesn’t burn. Stir in the tomato puree (passata), the milk, the heavy cream, the basil, the Italian seasoning, the dried jalapeño, the salt, and the black pepper until everything is well combined. Reduce the heat to low and let it simmer for 5 to 7 minutes more. Stir in the grated parmesan cheese until it is completely melted into the creamy tomato sauce. Toss in the drained spaghetti until everything is well-combined. Taste it and adjust the salt and pepper to your liking before turning off the heat. Serve and take pleasure in it
See also:  How Long To Cook Pasta Sauce

How to keep and reheat your food Refrigerator: Leftover pink pasta sauce can be kept in an airtight jar in the refrigerator for up to 3 days if stored properly. To reheat the pasta, place it in a microwave-safe bowl with a splash of water, milk, or a knob of butter and cook for 30 seconds. Cover with a cover and microwave for 60 seconds at a time, stirring every 60 seconds, or until the mixture is warm enough to your preference. Calories:548kcal Carbohydrates:69g Protein:18g Fat:23g 12 g of saturated fat Unsaturated Fatty Acids: 2g 8 g of monounsaturated fat 1 gram of trans fat Cholesterol:62mg Sodium:271mg Potassium:670mg Fiber:5g Sugar:8g 1120 International Units of Vitamin A 11 milligrams of vitamin C Calcium:245mg Iron:3mg Please keep in mind that the nutrition label supplied is a rough estimate based on an internet nutrition calculator, not a definitive one.

It will vary depending on the precise substances and brands that you choose to work with.

Under no circumstances will thedinnerbite.com be liable for any loss or damage incurred as a consequence of your reliance on nutritional information provided on this website. Recipe for creamy tomato pasta, pink sauce pasta, and rose pasta sauce are some of the terms you could come across.

Creamy Tomato Pasta

Pasta in a bright pink color! It’s smooth and luxurious tasting, but the tomato cream sauce doesn’t actually contain a lot of cream, making this Creamy Tomato Pasta a slurp-worthy dish! Serve it as is, or use it as a starting point for your own modifications. Adding some shredded leftover Roast Chicken or Poached Chicken, or a handful of spinach, may make this dish really special.

Creamy tomato sauce for pasta

Is it a pink color? Or should it be orange? It doesn’t sound nearly as entertaining to be having a conversation with you about an orange spaghetti sauce. Pink is the color of choice for me. Tomato cream sauce with a pink tint!

“This pasta with tomato cream sauce is a less guilty way to get your creamy pasta fix!”

The following recipe is the first one I’ve created for my website after being gone for about a month. I was first away on the annual RecipeTin Family vacation to Japan, and then on a trip with friends to New Zealand. You’d think that someone who sulked so vehemently when she discovered that her clothes were still too tight post-trek would be encouraged to share some colorful, fresh salads, “goddess cleansing bowls,” be converted to zoodles, or make cauliflower crust pizza with her friends. Unfortunately, this is not the case.

  • ‍♀️ ‍♀️ ‍♀️ At the very least, this is a guilt-inducing creamy spaghetti!
  • In fact, this recipe may be produced entirely without the use of cream.
  • In fact, I’ve supplied the recipe unadorned, which is how I normally eat it, because the dish is so delicious and saucy that it deserves to be twisted and slurped simply as written.
  • Prepare a fresh garden salad with balsamic dressing and frenchor Italian dressing on the side and serve with this dish.
  • Enjoy!

More ways to get your creamy pasta fix!

  • Fettucine Alfredo–also try this One Pot Chicken Alfredo Pasta
  • Creamy Chicken and Bacon Pasta
  • Creamy Garlic Shrimp/Prawn Pasta
  • Creamy Sun Dried Tomato Pasta
  • Baked Mac and Cheese–also try this Shrimpversion
  • Creamy Sun Dried Tomato Pasta Browse through all of our pasta recipes.

Pasta with tomato cream sauceWatch how to make it

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings4Hover over the image to scale the recipe video above. Pasta with a pink tomato cream sauce with fresh basil! You’ll appreciate how creamy this sauce is, how much of it there is, and how you don’t need gallons of cream to make it. It’s delicious on its own, but you can also use it as a basis for other ingredients of your choosing – suggestions are included in the recipe notes.

  • A pound of spaghetti (300g/10 oz)
  • 2 tablespoons (30g) salted butter
  • 3 garlic cloves, minced
  • 12 onion, coarsely chopped
  • A cup of tomato passata or tomato puree (Note 1), 3/4 cup of heavy / thickened cream (Note 2 for subs), 1/2 cup of low-fat milk (Note 1), and a cup of heavy / thickened cream (Note 2). (3rd note): 3/4 cup / 30 g parmesan, finely grated fresh (Note 3)
  • 1 teaspoon dried basil, or other herb of choice
  • 1 teaspoon chicken or veggie stock powder, or 1 bouillon cube, crumbled (Note 4)
  • Freshly ground pepper and salt
  • 1 teaspoon dried basil, or other herb of choice
  • Cook the pasta in a large saucepan of boiling water for the amount of time specified on the package MINUS 2 minutes. Take a mugful of pasta boiling water and set it aside just before draining. In a large pan, melt the butter over medium heat. Cook until the garlic and onion are transparent, approximately 2 minutes
  • Remove from heat. Combine the remaining ingredients. Stir until the parmesan is completely melted. Increase the heat a little and continue to cook for 2 minutes. Season with salt to taste
  • Add the pasta. Toss for 1 to 2 minutes, or until the sauce has thickened and is sticking to the pasta rather than floating around on the bottom of the skillet (video shows this well). If the sauce becomes too thick, thin it up using some of the pasta boiling water that was set aside earlier. Prepare the dish right away and top it with more parmesan and parsley if preferred

In the United States, tomato passata is known as tomato puree and is a pureed strained tomato sauce that is marketed in tall bottles. It’s made entirely of tomatoes, with no other ingredients or flavorings. Smoother than crushed tomatoes, it produces magnificent thick tomato-based sauces that are rich and flavorful. For the most part, it’s found in the pasta area of supermarkets in Australia and costs about the same as a can of tomato sauce. Tomato paste, on the other hand, is a concentrate, whereas passata is a sauce.

  • The use of canned crushed or finely chopped tomato is also an option, but you’ll need 1 x 400g/14oz can, which you’ll need to add first and simmer down for 5 minutes before adding any other ingredients.
  • Because the passata provides the majority of the sauce thickness, this dish may be made entirely with milk and no cream, providing a healthier option.
  • If you choose a healthy option to regular milk, you may alternatively use evaporated milk.
  • 3.
  • 4.
  • If you don’t have any parmesan, I’d recommend adding an additional 1/4 to 1/2 cup.
  • Cook until the onion is half-cooked before adding the chopped chicken, bacon, and pancetta.
  • Toss in delicate vegetables such as baby spinach into the sauce once the pasta has been cooked.

Don’t go crazy with the seasonings, or you’ll end up with too little sauce. 6. Nutritional information per serving, based on 4 servings. Serving:284g Calories: 546 calories (27 percent ) Tomato cream sauce, Creamy tomato sauce, Creamy tomato sauce, Creamy tomato sauce, Creamy tomato sauce

Life of Dozer

He, like his Mama, craves a creamy pasta fix every now and then.though I am pleased to report that his Mama does not suffer from this condition. (Food Catching Chest Hair). I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive! More information can be found at

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An easy-to-make sauce for flavoring any sort of pasta, Italian pink sauce is one of the most versatile sauces available (also called Rose or Parma Rosa Sauce). It takes only 20 minutes to cook, making it an excellent choice for a quick lunch or dinner that is also really tasty and nutritious. Simply follow the steps below to create your tasty pasta sauce. give it a try and let us know what you think! Recipe for Pink Sauce

Italian Pink Sauce Recipe (Parma Rosa Sauce/Rose)

  • Cooking up a delicious Italian pink sauce recipe that incorporates a luscious cream sauce with a tomato base
  • Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes CourseSauceCuisineItalianServings4Calories225kcal
  • In a saucepan, heat the extra virgin olive oil over medium heat until it is hot. Cook until the shallot is gently browned in color, about 5 minutes. Combine the tomato puree, sugar, and dried basil in a mixing bowl. Season with salt and pepper to taste, and mix thoroughly to blend
  • Cook for 12 to 15 minutes at a low heat. Stir in the heavy cream until everything is well-combined. Cook for a further 2 minutes on high heat. Combine with your preferred spaghetti when it has been removed from the stove. Serve and take pleasure in it
  • It is possible to serve the pink sauce as a condiment with any sort of pasta. It is better if it is served as soon as possible. Add chopped chives or cilantro to finish the dish.

Calories: 225kcal|Carbohydrates: 4g|Protein: 1g|Fat: 24g|Saturated Fat: 11g|Polyunsaturated Fat: 1g|Monounsaturated Fat: 10g|Cholesterol: 61mg|Sodium: 18mg|Potassium: 68mg|Fiber: 1g|Sugar: 2g|Vitamin A: 660IU|Vit Italian Pink Sauce, Pink Sauce Pasta are some of the terms used to describe this dish. If you like this post, we highly recommend that you also check out ourPink Pasta Recipespost.

Pink Pasta Sauce with Sausage

Sunday Supper is an Amazon Associate, which means that we may get revenue for sales made via our affiliate links on our website. ad There is a difference between all pasta and Mueller’s® Pasta, which is crafted from basic components that are suitable for every occasion. You can get one right now at Walmart! It is my personal assurance that MyPink Pasta Saucewill become your new favorite pasta sauce! Pink sauce pasta is the right combination of creamy and cheesy, with delightful pieces of sausage, and it is the tastiest supper pasta recipe you will ever cook.

This article is sponsored by Mueller’s® Pasta, but all thoughts and ideas expressed here are my own.

  • Best Pink Pasta Recipe Ever
  • Frequently Asked Questions
  • Variations
  • Making Pink Sauce Pasta
  • Recipe Tips
  • What to Serve with Pink Sauce Pasta
  • Sunday Pasta Recipes
  • How to Make Pink Sauce Pasta
  • Recipe
  • Reviews

Best Pink Pasta Recipe Ever

I’ve been preparing this pink spaghetti dish for years now for my family. It’s one of their favorites. It’s one of my favorite pasta dishes to prepare on Sundays, and everyone seems to enjoy it. My children, in particular, like it! This was their favorite dinner during football season since it was so simple to prepare, it was quick, and it was absolutely tasty. I’ve been requested for the recipe so many times that I’ve lost track of how many times! This pink pasta recipe is a show-stopper because of the creamy Parmesan sauce and stunning presentation.

I promise that when you place this meal on the table, you will hear a few exclamations of “Wow!” It’s one of my favorite things about this recipe because you can customize it whatever you want, whether it’s by using other types of pasta or by substituting the sausage for another protein or by using more vegetables.

I’m confident that you’ll enjoy my pink sauce pasta dish! Please tell me how you made yours in the comments section below, and please rate it. I would much appreciate hearing from you!

FAQs

What is the composition of pink sauce? Cream and tomato sauce are combined to create pink sauce. A few herbs and a little parsley adorn my pink sauce pasta. It’s made with olive oil, garlic, tomato sauce, chicken stock (half and half), Parmesan cheese, salt, and pepper. Which type of pasta should I use? Mueller’s® Elbow Macaroniis a delicious pasta dish that goes well with pink spaghetti sauce. The elbow macaroni’s form properly cradles the sauce, allowing you to get the most flavor out of every mouthful, and the pasta itself has a delightful texture that goes so well with the sauce as well.

  • With its wide range of applications, it may be used to create meals that you will be happy to serve.
  • Which type of cheese should I choose?
  • With its creamy texture and mild flavor, Parmesan cheese is an excellent option for a creamy tomato sauce, such as the one used in this meal.
  • Pink spaghetti may be prepared ahead of time and kept in an airtight container in the refrigerator for up to 5 days.
  • Reheat the pink pasta over a low heat in a saucepan with a tiny quantity of water or chicken stock added, stirring constantly.
  • Alternatively, reheat in the microwave for 1 to 2 minutes, or until cooked through, adding a little amount of water if necessary to restore the consistency to its previous state.

Variations

  • Try including some greens, such as spinach or arugula. I prefer to use leftover sausage in this recipe, but you can also use ham if you have any. It is possible to produce a delicious pasta meal with ham and tomato sauce using this recipe.

How to Make Pink Sauce Pasta

  1. Cook a 16-ounce box of Mueller’s Elbow Macaroni until it is just about al dente, stirring occasionally. Drain the water and set it aside
  2. Then add the sausage and cook until it is browned, breaking it up as it cooks, in a pan with butter until the garlic is fragrant. Mix in the tomato sauce until everything is well-combined. Simmer until the sauce thickens, then reduce the heat and gradually add the half-and-half mixture
  3. Allow it to boil for a few minutes before adding the elbow macaroni. Combine thoroughly, then add the Parmesan cheese and mix again before adding more cheese. Serve garnished with parsley and more cheese, if preferred. Serve and take pleasure in it
See also:  How Long Does Pasta Stay Good In The Fridge

Recipe Tips

  • Cook your pasta until it is just about al dente, but not quite done. When you add it to the sauce, it will continue to cook. Add half-and-half slowly and carefully to the pan, only after decreasing the heat to a low setting. The curdling effect may occur if you apply it too rapidly. Always incorporate dairy in little amounts at a time. As you add the Parmesan to the sauce, make sure to break up any large lumps that may have formed
  • Furthermore, add it gently.

What to Serve with Pink Pasta

  • Bread from scratch
  • Green beans with almondine
  • Roasted carrots with parmesan and garlic
  • And more.

Sunday Pasta Recipes

For dinner, try some more of my favorite pasta dishes, such as:

  • Homemade Bolognese, Creamy Penne Pasta with Prime Rib, Fettuccine Alfredo, Creamy Mushroom Pasta Sauce (see recipe below).

Recipe

  • This MyPink Pasta Sauce is the perfect pasta sauce, and I guarantee that it will quickly become your new favorite. Pink sauce pasta is the ideal combination of creamy and cheesy flavors, as well as delightful pieces of sausage, that makes it the finest supper pasta recipe ever. Prepared in 15 minutes with only a few simple ingredients
  • Cooking Time: 15 minutes 15 minutes is the whole time. CourseMain DishCuisineAmerican/ItalianServings6Calories748kcal
  • CourseMain DishCuisineAmerican/ItalianServings6
  • Mueller’s ®elbow macaroni cookedcooked
  • 16 oz. box
  • 4tablespoonsbutter12 stick
  • 2teaspoonsminced garlicor garlic paste
  • 1poundItalian sausagemild or spicy
  • Or, 2 cups diced ham
  • 2cupstomato sauce
  • 1cuphalf-and-half
  • 1cupParmesan cheese
  • Salt and pepper to taste
  • Parsley for decoration (optional)
  • Cook Mueller’s ®pasta according to package directions
  • Cool completely before serving. Melt half a stick of butter in a pan over medium heat. 4 tablespoons butter
  • 2 teaspoons minced garlic
  • Sauté until the garlic is gently browned
  • 4 tablespoons flour
  • 4 tablespoons water Caution should be exercised to avoid overcooking it. garlic, minced (about 2 teaspoons)
  • Add the Italian sausage and mix well. The sausage should be broken up into small pieces using a wooden spoon before browning it over medium heat. Make sure the sausage is chopped up into little pieces before cooking it. 1 pound Italian sausage
  • Once the sausage has been beautifully cooked, add 2 cups of tomato sauce and stir until everything is properly combined. Stir in half-and-half until fully combined. 2 cups tomato sauce Cook for 5 minutes, stirring constantly, until the sauces are fully combined. 1 cup half-and-half
  • Toss in the Mueller’s ®elbow pasta that has been cooked. Kochen 1 pound Mueller’s® elbow macaroni till al dente
  • Stir in the Parmesan cheese until thoroughly combined. 1 cup grated Parmesan cheese
  • Continue to whisk until everything is well-combined! If desired, garnish with parsley. Enjoy! saltpepper,parsley
  • Cook your pasta until it is just about al dente, but not quite done. When you add it to the sauce, it will continue to cook. Add half-and-half slowly and carefully to the pan, only after decreasing the heat to a low setting. The curdling effect may occur if you apply it too rapidly. Always incorporate dairy in little amounts at a time. As you add the Parmesan to the sauce, make sure to break up any large lumps that may have formed
  • Furthermore, add it gently. Have you tried this recipe yet? SundaySupper should be mentioned on social media, so please leave a remark below! @muellerspasta

Calories:748kcal Carbohydrates:64g Protein:29g Fat:41g 19 g of saturated fat 4 g of polyunsaturated fat 16 g of monounsaturated fat 1 gram of trans fat Cholesterol:104mg Sodium:1335mg Potassium:704mg Fiber:4g Sugar:6g 860 International Units of Vitamin A 8 milligrams of vitamin C Calcium:284mg Iron:3mg Pink pasta recipe, creamy tomato pasta, supper pasta recipe, pink pasta, pink pasta recipe Keywords Include the hashtag #SundaySupper on social media and a comment below!

AboutIsabel Laessig

Known as Family Foodie and the pioneer of the Sunday Supper Movement, Isabel Laessig is a food enthusiast who is also devoted to her children and her husband. As part of her effort to bring Sunday Supper back around the family table in every household, she presents Family Foodie Friday on WTSP’s Great Day Tampa Bay, as well as other television appearances.

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There may be affiliate links in this content, which will be clearly indicated with an asterisk *. For additional information, please see my disclosure statement. This flavor-packed dish may be prepared in about 30 minutes.

Pink Pasta Sauce is the tastiest tomato cream sauce that you can get your hands on. Made with ordinary ingredients such as fresh tomatoes, heavy cream, and white wine, this dish is delicious. This creamy pasta is comparable to a vodka spaghetti in texture and flavor. Go to the following page:

  • The reasons why you will enjoy this dish are as follows: What you’ll need to create it
  • How to make it
  • And where to get it. Tips and Tricks
  • Recipe Frequently Asked Questions
  • Recipes for fast pasta dishes
  • Additional quick pasta recipes

To be really honest, this Spaghetti Pink Sauce is a blatant rip-off of a vodka pasta recipe. I simply had a strong desire to make vodka spaghetti one day, but I didn’t have any vodka on hand, so I substituted white wine instead. Toss in some bacon and you’ve got yourself a creamy sauce that I’ve subsequently re-created again and over (and over). Let’s just say that I have a strong suspicion that you will enjoy this Pink Pasta Sauce.

Why you will love this recipe

  • It’s simple and can be completed in about 30 minutes
  • It’s simple to create thanks to a straightforward recipe
  • For those with hectic weekday schedules, this recipe is ideal. It’s jam-packed with flavor and will have you going back for more. With salty bacon and a creamy sauce, the amazingacidic tomato tastes are perfect together. Optional: a mild spicy kick to finish it off Leftovers are excellent reheated the next day

What you need to make it

  • Penne pasta may be substituted with rigatoni, fusilli, or any other type of pasta you choose. Depending on how hot you want it and how spicy your chili flakes are, modify the amount of chili flakes (red pepper flakes) in the recipe. Mine are rather spicy, and the amount used here provides the sauce just a slight burst of heat without being overpowering. You can also choose not to include them. Tomatoes should be ripe, preferably overripe rather than underripe
  • It is possible to use frozen parsley, as well as fresh or dry basil, for fresh parsley. It is also possible to omit it
  • Shallots can be substituted with red or yellow onion
  • One small to medium-sized onion can be substituted for three shallots. To make it even more decadent, sprinkle on some cheese on top: Half a mozzarella ball, shredded pecorino or parmesan cheese are some of my favorite toppings.

How to make it

  1. Using a cold skillet, add the chopped bacon and cook over medium-high heat until crispy. Cook until the bacon is crispy, which should take around 7-8 minutes. Cook for 2 minutes, or until the shallots have softened, before adding the garlic. Push the bacon, shallots, and garlic to one side of the pan and add the tomato paste and chili flakes to the other. Fry the tomato paste and chili flakes for 1 minute before mixing them with the rest of the ingredients.
  1. Cook for 1 minute after adding the chopped tomatoes and white wine. Mix in the cream until completely combined. Cook for 5 minutes on low heat.
  1. Add the chopped parsley, the cooked pasta, and the pasta cooking water
  2. Mix well. Mix well, then taste and season with salt and freshly ground black pepper, if necessary. Simmer for 1 minute, then remove from heat and serve

Tipstricks

  • Place the bacon in a chilly pan to allow as much fat as possible to be released from the bacon. This results in crispier bacon and eliminates the need for additional olive oil or butter. Fry the tomato paste before combining it with the rest of the ingredients for a richer taste. Make sure the pasta isn’t overcooked because it will finish cooking with the sauce. It is best not to add salt until after the pasta water has been boiled—the pasta water should be quite salty, so taste it first to check whether you actually need any more salt
  • For up to 4 days, leftovers can be kept in the refrigerator in an airtight container. Leftovers may be frozen to keep them fresher for longer. Reheat leftovers on the stovetop in a small saucepan over low heat until well heated
  • Continue to reheat leftovers in 1-minute increments in the microwave.

Recipe FAQ

What is the composition of pink sauce? Pink pasta sauce, also known as Rose Pasta Sauce, is any sauce that has a combination of white sauce (such as cream sauce or Alfredo sauce) and red sauce (such as tomato sauce or marinara sauce). Parma Rosa Sauce is a traditional pink sauce from Italy. It has the flavor of tomato sauce combined with the richness of the cream, which makes it perfectly balanced and not too heavy. While some pink sauces are genuinely pink, the most of them (including this one!) are more orange in color (like this one!).

  1. Is vodka sauce the same as pink sauce?
  2. There are, however, alternative pink sauces available that do not contain vodka.
  3. In most cases, you may use milk for cream while making a spaghetti sauce.
  4. Milk, on the other hand, may curdle when added to a sauce that has an acidic component, such as the tomatoes in this recipe.
  5. If you still want to give it a go, use whole milk and first combine some of the sauce with the milk, stirring well, before adding this to the sauce while it is simmering at a medium temperature.

More quick pasta recipes

Look no further if you want more quick meal ideas like this Pink Sauce Pasta! Try one of these quick and simple weeknight meals!

  • Among the pasta dishes are Salmon Crème Fraîche, Red Pesto Pasta with Roasted Veggies, Creamy Sun-Dried Tomato Chicken Pasta, Chicken Broccoli Pasta Bake, and Chicken & Broccoli Pasta Bake. Pasta Sauce with Chicken and Mushrooms in a Creamy Red Wine Base

Were you a fan of this recipe? Give it a perfect five-star rating! in the comments section, please tell me what you liked most about it.

Recipe

  • 3 cups dry penne pasta, cooked 1 minute less than package directions
  • 12 pound bacon, chopped
  • 3 shallots, chopped small
  • 1 garlic clove, chopped small
  • 2 tablespoons tomato paste
  • 12 teaspoon chili flakes (or more or less depending on taste and type of chili flakes)
  • 3 tomatoes, seeds removed and chopped
  • 3 cups dry white wine
  • 1 cup heavy cream
  • 12 cup chopped parsley
  • 1 cup pasta cooking water
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (or more or less depending on taste
  • Placing the bacon in a cold pan and heating it over medium-high heat will yield the best results. Cook for 7-8 minutes, or until the bacon is crisp and golden brown. In the meantime, bring the pasta water to a boil in a big saucepan. 12 pound bacon
  • Add shallots and garlic and heat for 2 minutes, or until shallots are softened, until bacon is crisp. In the meantime, thoroughly salt the pasta water and add the dried pasta to the pot. Penne pasta, 3 shallots, and 1 garlic clove (dried) – 3 cups Push the bacon, shallots, and garlic to one side of the pan and add the tomato paste and chili flakes to the other side of the pan, stirring constantly. Fry the tomato paste and chili flakes for 1 minute before mixing them in with the rest of the ingredients. 2 tablespoon tomato paste, 12 teaspoon chili flakes
  • Combine the tomatoes and white wine in a large mixing bowl until smooth. For 1 minute, cook over medium heat to enable some of the alcohol to evaporate. 3 tomatoes, 34 cup dry white wine
  • Add cream and bring to a boil, then reduce the heat to maintain a simmer for 5 minutes
  • Remove from heat. 1 cup heavy cream
  • Fold in parsley until well combined. 12 cup finely chopped parsley
  • Drain the pasta, reserving 1 cup of the cooking water
  • Combine the pasta and pasta cooking water with the sauce
  • Toss well. Taste and adjust seasonings with salt and pepper as necessary. Penne pasta (dry), 1 cup boiling pasta water, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon salt
  • Simmer for 1 minute and then serve.

Ingredient notessubstitutions

  • Penne pasta may be substituted with rigatoni, fusilli, or any other type of pasta you choose. Depending on how hot you want it and how spicy your chili flakes are, modify the amount of chili flakes (red pepper flakes) in the recipe. Mine are rather spicy, and the amount used here provides the sauce just a slight burst of heat without being overpowering. You can also choose not to include them. Tomatoes should be ripe, preferably overripe rather than underripe
  • It is possible to use frozen parsley, as well as fresh or dry basil, for fresh parsley. It is also possible to omit it
  • Shallots can be substituted with red or yellow onion
  • One small to medium-sized onion can be substituted for three shallots. To make it even more decadent, sprinkle on some cheese on top: Half a mozzarella ball, shredded pecorino or parmesan cheese are some of my favorite toppings.

Tipstricks

  • Place the bacon in a chilly pan to allow as much fat as possible to be released from the bacon. This results in crispier bacon and eliminates the need for additional olive oil or butter. Fry the tomato paste before combining it with the rest of the ingredients for a richer taste. Make sure the pasta isn’t overcooked because it will finish cooking with the sauce. It is best not to add salt until after the pasta water has been boiled—the pasta water should be quite salty, so taste it first to check whether you actually need any more salt
  • For up to 4 days, leftovers can be kept in the refrigerator in an airtight container. Leftovers may be frozen to keep them fresher for longer. Reheat leftovers on the stovetop in a small saucepan over low heat until well heated
  • Continue to reheat leftovers in 1-minute increments in the microwave.

6870kcal|46g carbohydrate|16g protein|46g fat|21g saturated fat |5g polyunsaturated fat|16g monounsaturated fat|1g trans fat|119mg cholesterol|630mg sodium|703mg potassium|4 g fiber|7 g sugar|2493IU vitamin A|26 mg vitamin C|89 mg calcium|2 mg iron The nutritional information provided is approximate and generated automatically, and it should only be used as a guideline for dietary choices.

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