Pinky Pasta Food

PINKY PASTA

Pinky Pasta image

No canned tomatoes? No problem! This flavorful sauce is made with chicken broth and tomato paste. Excerpted from "Mad Hungry Family," by Lucinda Scala Quinn (Artisan Books). Copyright © 2016.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

Coarse salt
8 ounces campanelle pasta (or other short macaroni)
2 tablespoons olive oil
1 to 2 garlic cloves, minced
3 tablespoons tomato paste
3/4 cup chicken broth
Freshly ground black pepper
1 tablespoon butter

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.

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

Ingredients

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

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