Pink Spaghetti Recipes

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PINK SAUCE PASTA RECIPE | BEST ROSE PASTA | CREAMY PASTA RECIPE



pink sauce pasta recipe | best rose pasta | creamy pasta recipe image

easy pink sauce pasta recipe | best rose pasta | creamy pasta recipe

Provided by HEBBARS KITCHEN

Categories     pasta

Time 35m

Number Of Ingredients 25

1½ litre water
1 tsp salt
2 tsp olive oil
2 cup penne pasta
1 tsp butter
2 tsp olive oil
2 tbsp maida
1½ cup milk (chilled)
¼ tsp mixed herbs
¼ tsp chilli flakes
¼ tsp salt
3 tbsp cheese (grated)
3 tsp olive oil
1 tsp butter
3 clove garlic (finely chopped)
½ tsp mixed herbs
½ tsp chilli flakes
1 onion (finely chopped)
1½ cup tomato puree
2 tbsp tomato sauce
½ tsp chilli powder
½ tsp salt
3 tbsp cheese (grated)
¼ tsp chilli flakes
¼ tsp mixed herbs

Steps:

  • firstly, in a large vessel take enough water.
  • add 1 tsp salt, 2 tsp olive oil and get the water to a boil.
  • now add 2 cup penne pasta and give a good stir. this helps to prevent pasta from sticking to the bottom of the pan.
  • boil for 9 minutes or check the package instruction to cook the pasta until al dente.
  • drain off the water and keep the boiled pasta aside.
  • firstly, in a pan heat 1 tsp butter, 2 tsp olive oil and 2 tbsp maida.
  • roast on low flame until the maida turns aromatic.
  • now add 1½ cup milk and stir continuously. make sure the milk is chilled, else you may have lumps in the sauce.
  • keep stirring until the sauce thickens up slightly.
  • now add ¼ tsp mixed herbs, ¼ tsp chilli flakes, ¼ tsp salt and 3 tbsp cheese.
  • give a good mix. white sauce for pasta is ready. do not overcook as the sauce thickens and turns to paste consistency.
  • firstly, in a large wok heat 3 tsp olive oil, 1 tsp butter, 3 clove garlic, ½ tsp mixed herbs and ½ tsp chilli flakes.
  • saute on low flame until the spices turn aromatic.
  • now add 1 onion and saute until the onions sweat slightly.
  • further, add 1½ cup tomato puree and cook on medium flame until the puree thickens slightly.
  • also add 2 tbsp tomato sauce, ½ tsp chilli powder and ½ tsp salt.
  • continue to cook until the sauce thickens. red sauce is ready for the pasta.
  • now combine prepared white sauce with the red sauce. add as required, as this white sauce makes the pasta creamy.
  • now you can see the colour of the pasta sauce has been changed to pink. pink sauce is ready to prepare pasta.
  • add in boiled pasta and give a good mix.
  • the pasta is so creamy and saucy.
  • you can also add 3 tbsp cheese, ¼ tsp chilli flakes and ¼ tsp mixed herbs.
  • mix well combining everything well.
  • finally, enjoy pink sauce pasta with more cheese.

Nutrition Facts : Calories 1008 kcal, Carbohydrate 125 g, Protein 37 g, Fat 41 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 76 mg, Sodium 2597 mg, Fiber 9 g, Sugar 25 g, ServingSize 1 serving

PINK SAUCE PASTA



Pink Sauce Pasta image

Inspired by Mama D's in Newport Beach, California, this pink sauce pasta recipe is easy and absolutely delicious.

Provided by Brooke Eliason

Categories     Appetizer

Time 35m

Number Of Ingredients 9

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)

Steps:

  • 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.
  • 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.
  • Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente.
  • 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.
  • 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.

PINK SAUCE PASTA



Pink Sauce Pasta image

The most delicious pink sauce pasta with a cheesy tomato cream sauce. So simple and so delicious!

Provided by Farah Abumaizar

Categories     Main Course

Number Of Ingredients 14

300 g pasta of choice, I used penne
2 tbsp butter
1 tbsp olive oil
1 small red onion, minced
4 garlic cloves, minced
1.5 cups tomato passata (or puree or sauce-not tomato paste)
1 tsp dried basil
1 chicken bouillon cube, crumbled
pinch sugar
sprinkle of red chili flakes
salt and pepper to taste
1/2 cup heavy cream
1/2 cup milk
1/3-1/2 cup shredded mozzarella cheese

Steps:

  • Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.
  • Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
  • Add the tomato passata, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.
  • Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!

Nutrition Facts : Calories 459 kcal, ServingSize 1 serving

PASTA WITH TOMATO CREAM SAUCE



Pasta with Tomato Cream Sauce image

Recipe video above. Pasta in a pink tomato cream sauce! You'll love how creamy this sauce is, how there's plenty of it and yet you don't need gallons of cream. Slurp-worthy as it is, or use it as a base for add ins of your choice - suggestions in the recipe notes.

Provided by Nagi

Categories     Mains

Time 20m

Number Of Ingredients 11

300g/10 oz spaghetti
2 tbsp / 30g unsalted butter
3 garlic cloves (, minced)
½ onion (, finely chopped)
1 cup / 250 ml tomato passata (/ tomato puree (Note 1))
3/4 cup / 185 ml heavy / thickened cream ((Note 2 for subs))
1/2 cup / 125 ml milk (, low fat)
3/4 cup / 30g parmesan (, finely freshly grated (Note 3))
1 tsp dried basil, or other herb of choice
1 tsp chicken or vegetable stock powder (, or 1 bouillon cube, crumbled (Note 4))
Finely ground pepper + salt

Steps:

  • Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
  • Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
  • Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
  • Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
  • Serve immediately, garnished with more parmesan and parsley if desired.

Nutrition Facts : ServingSize 284 g, Calories 546 kcal

TOMATO-CREAM SAUCE FOR PASTA



Tomato-Cream Sauce for Pasta image

Serve over your favorite pasta. Absolutely delicious and so easy to make!

Provided by Kimber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 5

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
¾ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup heavy cream
1 tablespoon butter

Steps:

  • In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g

PINK PASTA SAUCE WITH SAUSAGE



Pink Pasta Sauce with Sausage image

My Pink Pasta Sauce is the ultimate pasta sauce, and I guarantee it will be your new favorite! Pink sauce pasta is the perfect blend of creamy and cheesy, with delectable bites of sausage, that make it the best dinner pasta recipe. Ready in 15 minutes using simple ingredients.

Provided by Isabel Laessig

Categories     Main Dish

Time 15m

Number Of Ingredients 9

1 pound Mueller's® elbow macaroni cooked (cooked; 16 oz. box)
4 Tablespoons butter (½ stick)
2 teaspoons minced garlic (or garlic paste)
1 pound Italian sausage (mild or spicy; or, 2 cups diced ham)
2 cups tomato sauce
1 cup half & half
1 cup Parmesan cheese
salt & pepper (to taste)
parsley (for garnish (optional))

Steps:

  • Cook Mueller's® pasta according to package directions.
  • Add half stick of butter to skillet and melt.
  • Add 2 teaspoons of garlic and cook until the garlic is lightly browned. Be careful not to overcook it.
  • Add the Italian sausage. Using a wooden spoon, break up the pieces of sausage and brown the sausage on medium-high. Make sure the sausage is broken up into tiny pieces.
  • Once sausage is nicely browned, add 2 cups of tomato sauce and stir until well blended.
  • Add half & half and stir well. Simmer for 5 minutes until the sauces is well blended.
  • Add the cooked Mueller's® elbow pasta.
  • Add the Parmesan cheese and mix well.
  • Stir, stir, stir, until well-blended! Top with Parsley if desired. Enjoy!

Nutrition Facts : Calories 748 kcal, Carbohydrate 64 g, Protein 29 g, Fat 41 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 104 mg, Sodium 1335 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 20 g, ServingSize 1 serving

HOW TO MAKE BEET PASTA (PINK PASTA RECIPE)



How to Make Beet Pasta (Pink Pasta Recipe) image

How to make beet pasta (aka pink pasta) at home with just 3 ingredients. This beetroot pasta is dairy-free, egg-free, with a subtle earthy flavor and bright pink color- perfect for impressing!

Provided by Samira

Categories     Appetizer     Main

Time 53m

Number Of Ingredients 4

1/2 cup beetroot juice (or puree (see FAQs))
7 oz 00 flour (or all-purpose)
2 Tbsp olive oil
1/4 tsp salt

Steps:

  • If you bought beetroot juice, then skip this step. Otherwise, chop the beetroot into small enough pieces to fit your juicer chute and juice it.
  • Add the flour to your clean working surface, create a well in the center, and then add the beet juice and oil to the center of the well.Make sure not to do this on a surface that stains easily, as beetroot juice can (and will) stain! Alternatively, you can mix the ingredients in a bowl.
  • Use a fork or small spatula to mix from the center outwards, incorporating the ingredients into a 'shaggy' dough.
  • Use your hands to knead the dough until smooth. This will take around 10 minutes.You could alternatively do this process in a stand mixer with a dough hook. Start on the lowest setting and increase once it reaches shaggy dough. Mix until the dough is smooth ad supple.
  • If the pink pasta dough is a little too wet (i.e., it sticks to your hand a lot), then add a little more flour (just a tsp at a time). Then knead until smooth.It's okay if it's slightly 'tacky', though, as the juice will take some time to absorb into the dough properly. However, if it's still a little sticky after resting (next step), then you'll need to add a little more flour.
  • Wrap the pink pasta dough in plastic wrap tightly and allow it to rest for 20-30 minutes in the refrigerator. During this time, the gluten will relax - ready for when you roll and shape the dough. If it isn't ready, then the dough will spring back into shape.
  • Once the beet pasta dough is rested, it's time to divide it into more manageable pieces. I tend to separate mine into four pieces. Use a sharp knife or bench scraper to cut the dough ball into rough quarters.Working on one section at a time, cover the remaining pieces with clingfilm to stop them from drying out.
  • Roll out the pasta dough. You can do this by hand or using a pasta machine. If you want to make pasta shapes like penne or spaghetti noodles, you can even skip the rolling altogether and use a pasta extruder.
  • Dust the surface with semolina or flour and then. Using a rolling pin, roll the dough out to around 2-3mm. If the dough starts to stick to the rolling pin, dust the dough's surface with more semolina/flour.
  • Once rolled out, sprinkle the beet pasta with a little more semolina/flour and then cut to your desired shape; lasagna sheets, bows, ravioli, or noodles like fettuccine, ribbons, pappardelle, etc.
  • To hand cut the noodles, loosely roll the pasta dough, trim the ends, and then use a sharp knife to chop the noodles to your desired width. Once cut, toss with a little more flour/semolina, so the noodles don't stick together.Store any cut pasta under a clean kitchen towel and repeat this step with the remaining dough portions.
  • Using one section of the beetroot pasta dough at a time, flatten it just enough to fit the widest setting of your pasta machine - sprinkle generously with semolina/flour.
  • Feed the beet dough through the machine, fold it like a letter, and re-feed it through the machine a further three times.
  • Continue to feed the dough through the machine, working your way through the settings one at a time until you reach the desired dough thickness. Make sure to sprinkle the dough with flour/semolina well, to stop it from sticking to the machine.
  • Once the beet pasta dough is rolled out, you can use your pasta machine attachments (such as beet spaghetti/noodles) or cut the shapes by hand. Then repeat with the remaining dough.
  • After you've rolled and shaped all the dough, you can either cook the beet pasta immediately or dry it to store for later (read below).To cook the beet pasta, bring a pot of salted water to a boil, then carefully add the beetroot pasta and cook for 2-3 minutes, stirring occasionally. This may take slightly less/longer based on how thick the pasta is and for ravioli.If you're cooking the pasta from frozen or dried, you'll need to add an extra 1-3 minutes. Once ready, drain and serve with the sauce of your choice! This time, I used homemade pesto. Herby butter and sauces with cheese also work particularly well with beet pasta.
  • To dry: to dry the pink noodles, you can form them into nests and dry them either in a dehydrator or at room temperature for several hours (or longer, depending on the humidity and temperature). They are ready when the pasta 'snaps' rather than bends. Once dry, you can store it for several months in an airtight container.Fridge: store the pasta in an airtight container, sprinkled with lots of flour to avoid sticking, and use it within two days. The sooner, the better!Freeze: you can freeze the pasta all together or form it into "nests"/individual portions (my preferred choice). Make sure to sprinkle with extra flour. If you form into nests, then allow them to freeze on a tray before storing them in an airtight container for 2-3 months. You can freeze dry pasta for up to 6 months.

Nutrition Facts : Calories 248 kcal, Carbohydrate 38 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

PINK SPAGHETTI



Pink Spaghetti image

Named by my kids because the cream cheese turns the tomato sauce kind of pink. This is a very simple but very yummy dish, especially for kids. I recommend that you make this at least once just the way it is and try it before you add any kind of spices. It's the simplicity that makes this recipe good. I have tried adding oregano and other spices, but I still like the original better. I see it like macaroni and cheese--you can doctor it up in a thousand ways, but in the end, the best is just the macaroni and the cheese.

Provided by ROBIN PENA

Categories     Spaghetti

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb spaghetti noodles
1 (15 ounce) can tomato sauce
8 ounces cream cheese
1 garlic clove
1 chicken bouillon cube
5 slices deli ham, cut into small squares

Steps:

  • Cook spaghetti according to package directions.
  • In blender add tomato sauce, cream cheese, garlic, and bouillon.
  • Blend until cream cheese is smooth.
  • Pour spaghetti into a strainer and return pasta pan to stove on medium heat.
  • Pour sauce into pan and let cook for about 5 minutes; add in the ham.
  • Add the spaghetti back to pan and mix everything together.

Nutrition Facts : Calories 703.8, Fat 24.5, SaturatedFat 12.4, Cholesterol 82.6, Sodium 1445.9, Carbohydrate 95, Fiber 5.7, Sugar 9.6, Protein 25.7

BEST PINK SAUCE PASTA RECIPE



Best Pink Sauce Pasta Recipe image

Pink sauce pasta is the best easy 20-minute dinner recipe! This creamy tomato sauce (also called rose sauce) is made without heavy cream, and is so delicious!

Provided by Alexa Blay

Categories     Pasta

Time 30m

Number Of Ingredients 13

3 cups dry 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)

Steps:

  • 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-stick skillet over medium heat, melt the butter and then add in the onions. Cook for about 5 minutes, or until they are translucent. Add the garlic and cook for another 1 - 2 minutes, or until aromatic. (Stir frequently to avoid burning your garlic and onions.)
  • Now add the tomato sauce, chicken broth, dried basil, dried oregano, salt and stir. Bring to a simmer for 2 - 3 minutes, stirring occasionally.
  • Add in the milk and cream cheese and stir until melted, then mix in the shredded mozzarella cheese and let simmer for 7 - 8 minutes (it's important to not let the sauce boil, but just simmer instead).
  • Mix the pasta in with the sauce. Garnish with the chopped parsley and a little extra mozzarella if desired then serve!

Nutrition Facts : Calories 362 calories, Carbohydrate 44.8 grams carbohydrates, Fat 14.4 grams fat, Fiber 2.6 grams fiber, Protein 13.3 grams protein, ServingSize 1/6, Sugar 5.8 grams sugar

PINK SAUCE PASTA RECIPE



Pink Sauce Pasta Recipe image

Pink sauce, also known as a red sauce, rose sauce, or blush pasta sauce, is a tangy tomato cream sauce. What sets pink sauces apart from marinara sauces is the addition of heavy cream.

Provided by Kelsey Todd

Categories     Main Course

Time 30m

Number Of Ingredients 8

1 box spaghetti noodles
¾ cup heavy cream
1 28 oz can crushed tomatoes
2 tsp minced garlic
3 tbsp olive oile ((2 for cooking, 1 for garnish))
1 tsp dried Italian seasoning
3 leaves fresh basil ((chopped for garnish))
¼ cup fresh grated parmesan cheese ((for garnish))

Steps:

  • Cook the PastaCook the pasta according to the directions on the box. Tip: Don't add oil to the boiling pasta. Instead, add 1 tablespoon of kosher salt and stir every few minutes while the pasta cooks. The pasta will NOT stick to itself. Cook until the pasta is al dente.Drain the pasta and save one cup of the pasta water.
  • Make the Creamy Tomato SauceIn a medium saucepan, saute the garlic in a few tablespoons of olive oil, on medium heat, for 4-5 minutes. Add the tomatoes, Italian seasoning, and salt & pepper to taste. Bring to a light simmer. Cover the sauce, reduce the heat, and cook for 20 minutes until the sauce has thickened.Add the heavy cream and bring the sauce back to simmer.
  • Add Pasta to SauceGrab your cooked pasta and add it directly to the sauce in the saucepan. Next, add the reserved cup of pasta water. Stir the noodles into the sauce and cook for 2 minutes over medium to medium-high heat.It's time to eat! Add the desired amount of pasta to your bowl, garnish with basil, parmesan cheese, and a dash of olive oil. Bon Appetit!

Nutrition Facts : Calories 581 kcal, Carbohydrate 59 g, Protein 10 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 18 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PINK SAUCE PASTA RECIPE



Pink Sauce Pasta Recipe image

Need some inspiration for your pasta and tomato sauce? Bump it up a notch with this mellow, decadent pink sauce pasta recipe. Just a simple creamy tomato sauce flavored with onions, garlic, Parmesan, fresh basil (and a splash of spirits if you like).

Provided by Cheryl

Categories     Main Course     Side Dish

Time 15m

Number Of Ingredients 16

recipe can be doubled or tripled in a larger pan
150 g (5 oz) pasta or ravioli, Note 1 (I use about 225g for filled ravioli)
Garnish: chopped fresh basil, extra Parmesan cheese
see Note 2 for substitutions
2 tablespoon butter ((or 1 tbsp butter +1 tbsp olive oil))
1/2 cup (26g) finely chopped onions
1 teaspoon minced garlic ((1 clove))
1/4 teaspoon red pepper flakes (optional)
2 tablespoon sherry, fortified wine, white wine (optional)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon bouillon powder ((chicken or vegetable))
1/2 cup (120ml) Passata (tomato puree) (NOT tomato paste)
1/2 cup (120ml) half and half cream (10%)
1/4 cup grated Parmesan cheese (or more or less to taste)
1/4 cup (11g) fresh basil leaves, thinly sliced

Steps:

  • BOIL PASTA: in salted water as per package directions, cooking a minute less (it will finish cooking in sauce). Drain and set aside.
  • MAKE PINK SAUCE: While pasta is boiling, make the sauce. Heat butter (or butter/olive oil) to medium heat in a medium pan. If doubling the recipe, use a large pan. Add onions, garlic, salt, pepper and bouillon powder (and red pepper flakes if using). Gently sauté for 4-5 minutes until onions are very soft. Add sherry, if using, and cook for 1 minute. Add tomato puree, cream, Parmesan and most of the basil. Cook and stir for 2-3 minutes. Taste and adjust seasonings, adding more salt, chili flakes, Parmesan or basil as desired.
  • ASSEMBLE: Add cooked pasta to sauce. Toss to combine well with sauce and heat through for 1-2 minutes. Serve, garnished with additional chopped basil and Parmesan cheese on top of the pasta if you like.

Nutrition Facts : Calories 556 kcal, Carbohydrate 69 g, Protein 18 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 64 mg, Sodium 1051 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving

PINK PASTA



Pink Pasta image

Serve in a dish with contrasting color for appeal. My friend made this once and I asked her for the recipe. I make this very often.

Provided by cookingsavestheday

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package campanelle (little bells) pasta
½ cup ricotta cheese
2 tablespoons olive oil
¼ onion, chopped
1 (6.5 ounce) can tomato sauce
¼ cup chopped fresh basil
1 tablespoon chopped fresh oregano

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the campanelle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Transfer pasta to a large bowl, add ricotta cheese, and stir so the ricotta begins to melt into the pasta.
  • Heat olive oil in a large skillet over medium-high heat. Saute onion in olive oil until lightly browned, 5 to 7 minutes. Sir tomato sauce, basil, and oregano with the onion; bring to a simmer and cook another 2 to 3 minutes.
  • Pour tomato sauce over the pasta and stir until the sauce and cheese evenly coat the pasta.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 47.4 g, Cholesterol 9.5 mg, Fat 10.2 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 284.5 mg, Sugar 4 g

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From premiumdoses.com


PINK SAUCE PASTA - 3 INGREDIENT UNBELIEVABLE PASTA RECIPE ...
2021-11-13 Pink Sauce Pasta is a “non recipe” sort of recipe so I’m not even together with ingredient quantities within the recipe card beneath. Don’t over assume this! Right here’s what you’ll want: Pasta. I like penne as a result of the pink sauce clings to the ridges on the skin of the pasta and will get inside it too. You should use no matter pasta you’ve readily available …
From micibama.com


PINK SAUCE PASTA - HOW TO MAKE PINK SAUCE PASTA RECIPE ...
This is a pink sauce pasta recipe. Pink sauce pasta is prepared by using white sauce and red sauce as well. Enjoy this yummy pink sauce pasta recipe from my ...
From youtube.com


PINK SAUCE PASTA RECIPE - THE DINNER BITE
2021-10-27 This pink sauce pasta recipe or should I say creamy tomato pasta is a delicious comforting food! If you love an indulgent pasta dish that is quick and easy especially on a busy weeknight then this recipe is for you. Pasta tossed in a creamy tomato sauce that makes a perfect meatless meal with some steamed or roasted vegetables. If you are a meat eater then …
From thedinnerbite.com


114 EASY AND TASTY PINK PASTA RECIPES BY HOME COOKS - COOKPAD
Pink Pasta. Wholegrain Pasta boiled as per instruction on packet • Tomatoes Blanched • Small Beetroot Boiled • Onion Chopped • Garlic Cloves minced/ Chopped • Chicken Breast cut into small pieces • as required Few Sweet Basil leaves chiffonaded • Chilli Flakes as per taste. 30 minutes. 3-4 servings. Jibita Khanna.
From cookpad.com


PINK PASTA RECIPE | PINTEREST
2021-04-27 I’ve been making this pink pasta recipe for years now, and it’s one of my favorite dinner pasta recipes to make! The creamy Parmesan sauce and pretty orange-pink color make this a show-stopper I love to share with everyone. Ingredients • 12 oz. Orecchiette pasta box • 2 Tbsp. olive oil • 2 tsp. minced garlic or garlic paste • 2 cups diced ham leftovers or store …
From pinterest.com


PINK SPAGHETTI WITH WILD MUSHROOMS RECIPE - GREAT BRITISH ...
print recipe. 1. Begin by making the pasta. Beat the egg in a bowl with the beetroot purée. 2. Place the flour in a bowl, add the salt and mix well. Make a well in the middle and pour in the beaten egg mixture. Working from the centre outwards, start to mix the egg into the flour until a dough forms. Knead slightly until smooth and pliable ...
From greatbritishchefs.com


اكتشف أشهر فيديوهات PINK PASTA RECIPE | TIKTOK
pink pasta recipe 47.5M viewsDiscover short videos related to pink pasta recipe on TikTok. Watch popular content from the following creators: carolhannoun(@carolhannoun), Gav Grossman(@nyfoodsharings), Smart School House(@smartschoolhouse), Farrah J(@spicednice), Dove Clarke(@lovedoveclarke) . Explore the latest videos from hashtags: …
From tiktok.com


PINK SAUCE SPAGHETTI RECIPE BY FOOD FUSION - YOUTUBE
Pink Sauce Spaghetti packed with flavor and creaminess #HappyCookingToYou #FoodFusion #PakolaFullCreamMilkWritten Recipe: https://bit.ly/39sARItVisit Our We...
From youtube.com


PINK SAUCE PASTA RECIPE || MATAR KACHORI || TEA || EVENING ...
#family #pinksaucepasta #pasta #cooking #recipes #village #mom #foodie #maayka #thand #trending please do like share comment and subscribe my channel for mor...
From youtube.com


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