Sauce - Italian pink sauce pasta recipes

Author: Cory Vy  

A luxurious Italian pink sauce recipe which tomato sauce with a decadent cream sauce. Inspired by Mama D's in Newport Beach, California, this pink sauce pasta recipe is easy and absolutely delicious.

Italian Pink Sauce Recipe (Parma Rosa Sauce/Rose)

A luxurious Italian pink sauce recipe which tomato sauce with a decadent cream sauce. You won't believe how...
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 8

Ingredients:

• 2 tablespoons extra virgin olive oil (extra virgin)
• 1 shallot (finely chopped)
• 14 oz tomato puree (canned)
• 1 teaspoon sugar
• ¾ cup heavy cream
• 2 teaspoons dried basil
• salt (to taste)
• black pepper (to taste)

How to cook:

1. Heat extra virgin olive oil in a saucepan over medium heat.
2. Add finely chopped shallot and cook until lightly golden.
3. Pour in tomato puree, sugar, and dried basil. Season with salt and pepper, and stir well to combine.
4. Cook for 12 to 15 minutes.
5. Add in heavy cream and stir well to combine. Cook for an additional 2 minutes.
6. Remove from the heat and combine with your favorite pasta.
7. Serve and enjoy.

Notes: List Of 19 Most Popular Italian Pasta Sauces, Next, heat half a glass of olive oil in a frying pan. Then, add the anchovy. Mix the garlic and truffles thoroughly and cook for about one minute. Once the …

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Italian pink sauce pasta

Italian pink sauce pasta: here's a simple recipe that everyone at your table will love. It's quick and simple, try it out now!
Provided by: Mortadella Head
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 11

Ingredients:

• 1 can of tomato puree
• 1 cup cooking cream
• 1 onion
• 1 celery stick
• 10 oz gnocchi
• 3 tbsp grated parmesan cheese
• Extra-virgin olive oil to taste
• Fresh basil leaves to taste
• Ground black pepper to taste
• 1 pinch of fine salt
• 2 tbsp coarse salt

How to cook:

1. Fill a pot with ¾ water and put it on the stove right before step 1. This way, when the sauce is ready, the water will be already boiling.
2. Dice the onion and celery finely, like Chuck does in the video below.
3. Sautee the vegetables in a saucepan with a little olive oil.
4. When the onion starts to brown, add the tomato puree and let it simmer over low heat for about 8 minutes.
5. Add the cooking cream, stir gently with a wooden spoon, and keep cooking for another 5 minutes.
6. Add the ground black pepper and a pinch of salt.
7. Salt the boiling water and add the gnocchi, then cook them for 1 minute less than the cooking time written on their box. Save a ladleful of cooking water and drain the pasta.
8. Add the pasta and the cooking water, and stir for another minute over high heat.
9. Add the grated parmesan cheese and the basil leaves, and stir for another 30 seconds.
10. Serve and enjoy!

Notes: Italian Pink Sauce Recipe | Pink Sauce Pasta Recipe, In a large skillet over medium heat, saute your chopped onion and garlic until soft and tender and beginning to brown. Add your 14.5 ounce can of …

The Best Penne Pomodoro

Pasta al Pomodoro or "tomato pasta" is a simple, classic Italian pasta dish that everyone should know how to make.
Provided by: Gianna Nebbia
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 9

Ingredients:

• 1 pound of penne pasta (or your favorite pasta shape)
• 1 28-oz can of whole tomatoes
• 2 tablespoons of tomato paste
• 4 cloves of garlic, 3 sliced and 1 grated
• 2 dried chiles de arbol, seeds removed
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1 teaspoon kosher salt
• 6 basil leaves, sliced

How to cook:

1. Heat a sauté pan with olive oil and sauté the sliced garlic and chiles de arbol for 1-2 minutes. Don't let the garlic burn as burnt garlic has an unpleasant flavor that will permeate into the sauce. As soon as it starts to turn golden, add the tomato paste and sauté 1-2 minutes longer until the tomato paste turns deep red and starts to stick to the pan.
2. Add the can of tomatoes, and break each tomato in half with a spatula. Bring the sauce and halved tomatoes to a boil, cover (partially vented) and reduce to simmer for a total of 35 minutes. After the first 10 minutes, when the tomatoes have softened significantly, use a potato masher to fully break them up. When the sauce has just 5 minutes left, stir in the salt, butter, and a small clove of freshly grated garlic to the sauce.
3. Meanwhile, bring a pot of water to a boil and salt it with enough salt to taste just a little salty, like soup. About 8 minutes before the sauce is done cooking, add your pasta.
4. When the sauce and pasta are done cooking (pasta should be al dente), transfer the cooked pasta to the sauce along with about 1/2 cup of pasta water. Stir for about 1 minute until the sauce thickens a little and clings to the pasta.
5. Serve and top with fresh basil.

Notes: Pink Sauce Pasta Recipe, Instructions. Bring a large pot of salted water to a boil and cook the penne pasta to al dente, according to the package instructions. Heat a large non …

Pink Sauce Pasta

Inspired by Mama D's in Newport Beach, California, this pink sauce pasta recipe is easy and absolutely delicious.
Provided by: Brooke Eliason
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American,Italian
Number of ingredients: 9

Ingredients:

• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 large yellow onion, chopped
• 1 clove of garlic, minced
• 1 28 oz. can whole, peeled of San Marzano tomatoes*
• 1 teaspoon sea salt or kosher salt
• 1 lb rigatoni or other pasta
• 3/4 cup heavy cream
• 1 cup finely grated Parmigiano Reggiano
• 1 cup fresh basil leaves, chopped (optional)

How to cook:

1. Heat olive oil in large pot or dutch oven over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute. Do not brown or burn onions or garlic.
2. Using your hands, break up the San Marzano tomatoes as you pour them into the large pot. This will release the juices and help break up the tomatoes so they cook evenly. Add salt and bring to a soft boil, then lower heat to low and simmer for 30 minutes.
3. Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente.
4. After tomatoes have cooked for 30 minutes, use an immersion blender in your large pot to blend the sauce into a creamy, smooth consistency. You may need to tilt your pot to one side so the sauce can gather and your blender is fully immersed. ** Keep the pot on low heat and add cream, Parmigiano Reggiano, basil and stir until smooth.
5. Once the pasta is cooked, remove 1 cup of pasta water from the pot and set aside. Add hot pasta to sauce and stir to combine. Remove from heat and add 1/2 to 1 cup of pasta water, adding more if your sauce is too thick. The pasta sauce will quickly set up as it cools. Serve immediately with additional grated parm if desired.

Notes: Pink Sauce Pasta, Preheat the oven to 375. Layer prosciutto on a cookie sheet and bake for 8 to 10 minutes until nice and crispy. Allow the prosciutto to cool on a paper …