Pink Pasta Food

PINKY PASTA

Steps:

• Boil a large pot of water. Generously salt the water and boil the pasta for 2 minutes shy of the package instructions. Taste for doneness and drain -- the pasta should be al dente (soft but still firm, never mushy).
• Heat the oil and the garlic in a small, deep skillet over medium. Cook, stirring, for 30 seconds, then add the tomato paste. Continue to cook, stirring, for 2 minutes. Pour in the broth and bring to a simmer. Simmer until slightly thickened, 3 to 5 minutes, season with pepper, and stir in the butter. Toss the pasta in the sauce to coat. Serve warm.

PASTA WITH TOMATO CREAM SAUCE

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.

PINK SAUCE PASTA

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!

PINK PASTA WITH BACON AND PEAS

Steps:

• Bring a large pot of water to a boil. Season with salt and add the beet and pasta. Cook, stirring occasionally with a wooden spoon, until the pasta is al dente. Drain, reserving 1 cup of the pink pasta cooking water. Discard the beet or save for another use.
• Meanwhile, place a large Dutch oven over medium heat. Add the oil, bacon, onion, garlic and red pepper flakes. Season with salt and cook, stirring occasionally with a wooden spoon, until the bacon is cooked through and the onion is translucent, 7 to 8 minutes.
• Pour the tomatoes into a medium bowl and crush them with your hands. Pour the tomatoes and juices into the Dutch oven. Stir in the lemon zest and juice, then stir in the peas and heavy cream. Season with salt to taste.
• Stir in the drained pasta and reserved pasta water. Stir in 3/4 cup of the Parmesan. Serve immediately, garnished with the remaining Parmesan.

PINK PASTA

Steps:

• Cook pasta in salted water 1-2 minutes less than the package directs (it will finish cooking in the sauce and in the oven). Drain pasta and discard pasta water.
• Meanwhile, make "pink" sauce by stirring together marinara and alfredo sauces in a medium saucepan over low heat until well blended. Stir in fresh basil.
• When pasta has finished cooking, toss pasta with pink sauce. Pour into a 9×13 baking dish. Sprinkle with mozzarella and parmesan cheeses.
• Bake at 350 degrees for 20-30 minutes, or until cheese is bubbly. Garnish with additional fresh basil if desired.

PINK SAUCE PASTA

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.

ROSE PASTA RECIPE | PINK SAUCE PASTA | CREAMY TOMATO PASTA

Steps:

• Heat olive oil and butter in a large skillet over medium heat. Add onion and sauté for 5-6 minutes, until lightly golden. Add garlic and sauté for 1-2 minutes.Add halved cherry tomatoes or chopped regular tomatoes to the skillet and cook for 10 minutes over heat. Reduce the heat to medium-low, cook for 50 minutes, stirring occasionally, keep the lid on.If the mixture is too thick, add 1/4 cup of water.When the sauce is almost ready: fill a large pot with water and add 1 tablespoon of salt. Bring to a boil. When boiling add the pasta and cook to al dente according to package directions.While pasta is cooking: To the sauce add cream, chopped basil, parmesan cheese, salt and pepper. Stir and cook for 3-4 minutes.Add drain pasta to the sauce, turn the heat off and toss.Serve!Frequently asked questions:CAN WE MAKE ROSE PASTA WITH STORE BOUGHT TOMATO SAUCE?In this recipe I made this pink sauce pasta with fresh cherry tomatoes, but if you short in time you can use store bought tomato sauce. Just use 500-600 grams of tomato sauce. First cook and onion and garlic, then add the sauce and simmer it for 3-4 minutes, then just add cooked pasta as described in the recipe. You also can use homemade tomato sauce that was made ahead of time.WHAT CREAM SHOULD WE USE?To make the best creamy tomato pasta you can use heavy cream (32%-35%), which make a super-rich pasta. You also can use half&half (10%-125) which make a lighter version of rose pasta. Or, you can use any kind of cream that contains at least 12% fat.HOW TO STORE ROSE PASTA?Rose pasta at it's best at the day of preparation. But you can keep the pasta in the fridge, covered up to 4 days and reheat before serving.

PINK MEDITERRANEAN PASTA SAUCE

Steps:

• You can make this sauce ahead of time, and it actually tastes better the next day. Only cook enough pasta for the day you are serving it, and serve any leftover sauce with freshly cooked pasta.
• In a skillet, soften the onion in a little water over medium heat. Add the oil and garlic, and saute them, stirring often, till they are starting to caramelize.
• Add the tomatoes, pepper, crushed red pepper and salt/pepper if desired. Raise heat till juices are bubbling. Then turn it down to low and simmer 15-20 minutes, till the bell pepper is well-softened.
• In the meantime, start your pasta cooking in a large pot.
• Transfer the mixture to a food processor and blend, adding a few tablespoons of stock or water as needed to make a smooth sauce. Return to the skillet, stir in the basil, cover and keep warm.
• Drain pasta and return it to the pot. Pour in the sauce and stir to coat. Serve with a sprinkle of coarse salt and freshly ground black pepper, and a salad.

PINK PASTA SAUCE WITH SAUSAGE

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!

HOW TO MAKE BEET PASTA (PINK PASTA RECIPE)

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.

BEST PINK SAUCE PASTA RECIPE

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!

PINK PASTA

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.

CREAMY VEGAN PINK PASTA (30 MINUTES!)

Steps:

• Add 3/4 cup cashews (90 g // adjust amount if altering batch size) to a bowl and cover with at least 2 inches of water. Set aside to soak.
• For the pasta, bring a large pot of well-salted water to a boil.
• Heat a large rimmed skillet (or large pot) over medium heat. Add olive oil and onions and cook until tender - about 4-5 minutes. Add garlic and red pepper flakes and continue cooking until fragrant - about 30 seconds.
• Add crushed tomatoes, tomato paste, and salt and bring to a simmer. Reduce heat to low, cover, and continue simmering for 10 minutes or until thickened.
• When the pasta water is boiling, add the pasta and stir to prevent clumps. Cook to al dente according to package instructions. Reserve 1/2 cup (120 ml) of pasta water and drain the pasta.
• Drain cashews and add them to a high-speed blender with nutritional yeast and 1 cup (240 ml // adjust amount if altering batch size) of water. Blend until smooth and creamy.
• To the tomato sauce, add cashew mixture and stir to combine. Add reserved pasta water a little at a time until it becomes a thick but pourable sauce. Taste and adjust, adding more tomato paste for tomato flavor, nutritional yeast for cheesiness, red pepper flakes for heat, or salt for overall flavor.
• Add drained pasta to the sauce and stir to coat. It should be quite saucy and well coated. Serve warm and garnish with fresh basil and vegan parmesan cheese (optional).
• Leftovers will keep in a sealed container in the refrigerator up to 3-4 days. Sauce can be frozen up to 1 month.