PINK SAUCE PASTA RECIPE
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
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
WILD MUSHROOM PASTA
Provided by Nikki Dinki, Food Network Star Season 9 Finalist
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve.
- In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil.
- Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts.
WILD PINK PACIFIC PASTA
Salmon and pasta dusted in grated carrot and apple.
Provided by vally_lions
Time 1h15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- To make the sauce:
- Place flour, margarine and milk into a saucepan and stir well with the hand whisk.
- Bring slowly to the boil on a low heat stirring continually with the wooden spoon until the sauce thickens.
- Remove from heat and stir in the grated cheese. season with any seasonings you have chosen.
- Pour the sauce into a bowl. Then fry the mushrooms in the olive oil.
- Add the mushrooms to the sauce.
- Cooking pasta and serving: Put the pasta in a a saucepan of boiling water.
- Cook the pasta for 10-12minutes until its soft 'al dente'.
- Drain the pasta in a colander rinse with cold water and place on a plate.
- Pour the sauce on top of the pasta and sprinkle on the grated carrot and apple finally mix in the Salmon.
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