Pink Pasta Sauce
The ultimate comfort food, Pink Pasta Sauce combines creamy textures with rich tomato flavors. Perfect for a quick weeknight dinner, this easy-to-make sauce will satisfy your cravings and impress your family. Give it a try tonight!
Equipment
- Skillet
- Frying Pan
- Blender
- Peeler
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 4-6 cloves Garlic minced
- 1/2 cup Diced shallots
- 2 tablespoons Tomato paste
- 1/8-1/4 teaspoon Red pepper flakes
- 28 oz. Whole peeled San Marzano tomatoes
- 14.5 oz. Fire-roasted diced tomatoes not drained
- 1 teaspoon Chicken bouillon base, powder, or crushed cube
- 1 ½ teaspoons Dried oregano
- 1 ½ teaspoons Dried parsley
- 1 ½ teaspoons Dried basil
- 1 1/4 teaspoons Salt plus more to taste
- 1/4 teaspoon Dried thyme
- 1/4 teaspoon Pepper
- 1/4 teaspoon Sugar
- 1 Whole bay leaf
- 1 cup Freshly grated Parmesan cheese grated on a microplaner
- 1 cup Heavy cream half and half, or milk
- 1 Chopped fresh basil for garnish
- 1 pound Rigatoni or pasta of choice
Instructions
- Heat a large braiser or saucepan over medium heat. Add olive oil and butter. As the butter melts, you’ll start to smell a warm, inviting aroma. Toss in the diced shallots and sauté for about 4 to 5 minutes until they soften and begin to caramelize, turning a lovely golden shade. This step creates a flavorful base.
- Next, add the minced garlic and red pepper flakes. Sauté for about 30 seconds, stirring frequently to avoid burning the garlic. You want it to become fragrant without turning brown. Then, stir in the tomato paste and let it sauté for an additional minute. This will deepen the sauce color and flavor.
- Now it's time to add the whole tomatoes with their juices and the fire-roasted diced tomatoes. Stir in the chicken bouillon, and all the herbs: oregano, parsley, basil, and the bay leaf. Bring the mixture to a boil while leaving the lid slightly ajar to allow some steam to escape. This will help concentrate the flavors.
- Reduce the heat to a gentle simmer and let the sauce cook for about 10 minutes, stirring occasionally. After that, take a potato masher and gently mash the tomatoes to break them down further. Continue simmering for an additional 10 minutes with the lid ajar. The sauce should thicken and develop a deep, inviting flavor.
- While the sauce simmers, bring a pot of salted water to a boil and cook the rigatoni according to package instructions. Al dente is best, as it will continue cooking when mixed with the sauce. Drain the pasta and set aside.
- After 20 minutes of simmering, remove the bay leaf and use an immersion blender or a regular blender to purée the sauce until smooth. Take care to allow steam to escape if using a regular blender. Return it to the pot and place over low heat.
- Gradually add the freshly grated Parmesan cheese to the warm sauce. Stir continuously until it completely melts and blends into the sauce, creating a creamy texture. This is where the magic happens!
- Finally, stir in the heavy cream until smooth. Add the cooked pasta to the sauce and toss everything together. Adjust the seasoning with salt, pepper, or a pinch of sugar as desired. The sauce should coat the pasta beautifully.
- To serve, garnish with chopped fresh basil and additional Parmesan cheese on top. Enjoy your Pink Pasta Sauce warm and fresh!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low heat to maintain creaminess.
- Freezing: This sauce freezes well! Portion it into freezer-safe containers for up to three months. Thaw in the fridge overnight before reheating.
- Pairing: For a complete meal, serve this sauce with a side salad and garlic bread. The freshness of the salad balances the richness of the sauce.
- Vegetarian option: For a vegetarian twist, replace the chicken bouillon with vegetable bouillon.
- Make it spicy: If you enjoy heat, increase the amount of red pepper flakes or add some chopped jalapeños.
- Experiment with pasta: While rigatoni is a great choice, feel free to use any pasta shape you love—penne, fettuccine, or even spaghetti!