Pink Sauce Pasta, also known as “Pasta al Pomodoro e Panna,” originated in Italy. It combines elements of traditional tomato sauce (pomodoro) with cream (panna) to create a rich and flavorful dish, reflecting the Italian penchant for simple yet delicious culinary creations.
Ingredients:
- 400g pasta (penne, fusilli, or your choice)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper
- Fresh basil or parsley, chopped (optional, for garnish)
Cooking Process:
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Pink Sauce:
- Add the crushed tomatoes to the skillet and stir to combine with the onions and garlic.
- Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream. Cook for another 5 minutes until the sauce is heated through and slightly thickened.
- Stir in the grated Parmesan cheese until melted and well combined.
- Season with salt and freshly ground black pepper to taste.
Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the sauce and toss to coat evenly.
- If the sauce is too thick, add a little of the reserved pasta cooking water until the desired consistency is reached.
Serve:
- Divide the pink sauce pasta among serving plates.
- Garnish with chopped fresh basil or parsley if desired.
- Serve immediately.
Enjoy your Pink Sauce Pasta!
