Pink Sauce Pasta Food

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.

PASTA WITH PINK SAUCE

Steps:

• In medium skillet, saute garlic in olive oil for 2 minutes.
• Add tomato sauce and simmer for 1 minute.
• Add wine and half and half, simmer for 2 minutes.
• Add sun-dried tomatoes.
• Stir well.
• Add basil and simmer for 1 minute.
• Add cooked pasta. remove from heat,
• Add cheese and stir.
• Serve.

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!

CHEESE RAVIOLETTI IN PINK SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
• Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
• Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
• Top with the basil and the remaining 1/4 cup Parmesan before serving.

PINK SAUCE FOR PASTA (SHRIMP)

Steps:

• Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
• Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
• Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

CHICKEN PENNE PASTA WITH PINK SAUCE

Steps:

• Cook the pasta according to package directions; drain well.
• Return the pasta to the pot and set aside.
• Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
• Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
• Remove the pan from the oven and let the chicken cool.
• When it is cool enough to handle, dice the chicken and set aside.
• Coat a 9 x 13 inch casserole dish with cooking spray.
• In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
• Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
• Add the prosciutto, green and yellow peppers, capers, and basil.
• Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
• Add the chicken mixture to the reserved penne and mix well.
• Spread half of the mixture in prepared pan.
• In a bowl, combine the marinara and Alfredo sauces.
• Top the penne with 1 cup of sauce.
• Put the remaining penne mixture over the sauce, then add the remaining sauce.
• Sprinkle the top with Parmesan cheese.
• Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
• Remove the pan from the oven and toss the pasta thoroughly.

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.