Pink Sauce Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
433 kcal
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Course
Main Course, Lunch, Dinner
Pink Sauce Pasta
Description
The Pink Sauce Pasta starts by gently cooking diced onions until golden and soft, followed by minced garlic for aroma. Optional white wine is added to enhance flavor and then reduced. Tomato passata is simmered with bay leaf and dried basil to develop depth. After a simmering period, the bay leaf is removed and the sauce is enriched with heavy cream and grated Parmesan, creating a creamy texture.
The cooked pasta is stirred into the sauce along with reserved pasta water, which helps loosen the sauce to coat the noodles evenly. The final dish offers a smooth, balanced sauce that combines the freshness of tomatoes and herbs with the creaminess of dairy and nuttiness of cheese.
This pink sauce works well with pasta shapes that have texture and hollows, like rigatoni or gemelli, which capture the sauce effectively. It can be served with a simple green side or salad to complement the creamy pasta or even used as a sauce for pizzas, offering versatility.
Options include omitting white wine if unavailable, pureeing canned San Marzano tomatoes if passata is not on hand, and adjusting sauce consistency with pasta water. Serving the pasta warm immediately brings out the sauce’s flavors.
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 yellow onion finely diced
- 3 cloves garlic minced
- ¼ cup white wine (optional) 60ml
- 1 ½ cups tomato passata (400g) (or puree a can of san maranzo tomatoes - do not use tomato paste)
- 1 bay leaf
- ½ teaspoon basil dried
- ½ cup heavy cream 120ml
- ½ cup Parmesan Cheese grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup water 120ml, pasta cooking water
- 8 ounces pasta (225g)
Instructions
- Heat the oil and butter in a large pot over a medium-low heat, then add the onions and cook for 7 minutes, stirring often, until soft and golden, but not browned. Add the garlic and cook for a further minute.
- Add the white wine (if using) and let it bubble and reduce for a few minutes.
- Stir in the passata, as well as the bay leaf, and basil, and simmer gently for 15 minutes.
- Meanwhile, cook the pasta according to package instructions. Note: when draining, reserve some cooking water to ‘loosen’ the rosatella sauce.
- Remove the bay leaf from the sauce and discard.Stir in the cream, parmesan, and salt and pepper, and simmer the sauce for 2 minutes.
- Add the cooked pasta to the sauce, and ½ cup (or more if necessary) of the pasta cooking water to loosen the sauce slightly.
- Serve warm and enjoy.
Notes
- Choose pasta shapes with ridges or hollow centers, such as rigatoni or gemelli, for better sauce adherence.
- White wine is optional; the sauce remains flavorful without it.
- Add reserved pasta cooking water incrementally to achieve desired sauce consistency.
- This pink sauce can double as a pizza sauce; spread it on dough and bake as usual.
- If passata is unavailable, puree canned San Marzano tomatoes instead; avoid tomato paste which thickens the sauce excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 47mg | 16% |
| Sodium | 557mg | 23% |
| Potassium | 646mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1059IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 174mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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