Pasta is best known in one of two forms: either doused in a creamy white sauce and laden with cheese, or tossed with tangy tomatoes in a beautiful red sauce. Both versions scream, “ITALIAN!” But what happens when you take the best of both these two worlds and make a concoction that has the creamy meltiness of a white sauce, and the tart tang of a red sauce? You get a creamy, pink, tomato-flavored sauce that works wonderfully with any kind of pasta.
Boil the Pasta
Start by bringing a pot of water to boil with a generous pinch of salt. Once the water is boiling, add your favorite pasta. Cook for 3-5 minutes, or until the pasta is cooked slightly less than al dente (this means “to be able to bite”). You want the pasta a little undercooked because it will get more cooking time in the sauce. Drain the pasta, making sure to reserve the pasta water. Then, you can set the pasta aside move on to the sauce. I go with a moringa infused fusilli for this dish, but any pasta works. The best pasta shapes tend to be penne or macaroni, as they soak up all of that lovely sauce!
The Sauce
Begin the sauce by sautéing the bacon. Make sure to start with a cold pan. This allows the fat to render into the pan more effectively. Once this happens, you will have enough fat in the pan to cook the garlic and tomatoes that you add in next. Let this mixture cook for about 5 minutes (covered) until the tomatoes have softened and turned soft and sauce-like. Season with chili flakes, salt, and pepper.
Add in the tomato paste, milk, and grated cheese at this point and watch as the deep redness of the tomatoes and the puree transform into a beautiful pink sauce.
Loosen the sauce to your desired thickness and add in the pasta. Stir until well combined and serve immediately with a sprig of basil as a garnish.
Pink Pasta Sauce
Ingredients
- 160 Grams Fusilli Pasta
- 50 Grams Bacon
- 75 Ml Milk
- 20 Grams Tomato Puree
- 50 Grams Cheese Grated
- To Taste Salt and Pepper About a pinch of each
- 1 Teaspoon Chili Flakes
- 4 Cloves Garlic Finely chopped
- 50 Grams Bacon Ends Finely chopped
- 1 Whole Tomato
Instructions
- Boil the pasta in salted water and drain. Reserve the pasta water.
- Sautee the garlic, bacon and tomato till the tomato is cooked and softened. Season with chili flakes, salt and pepper.
- Add in the tomato paste, milk, and cheese and mix well.
- Add in the pasta and stir until combined. Check the seasoning and serve.
Notes
Frequently Asked Questions
- What if you take the pasta off the heat too soon?
If your pasta seems underdone after boiling, simply allow it to simmer in the pink sauce for a little longer until it reaches the desired consistency.
- Do I have to use fresh tomatoes?
The short answer is no. If you wish to use canned tomatoes, that works too. Even if the only form of tomatoes you have is in a puree or paste, it will work. You simply need to add more cream and/or sugar to get the same taste.
- What kind of cheese is best?
Melty cheese like mozzarella or cheddar work well. Parmesan cheese works well too, and would be an excellent garnish as well.
- Is it better to use cream?
Yes! Heavy cream is definitely the better way to go and will give you a thicker, richer sauce.
Tips to Improve or Alter the Recipe
- Incorporate seasonings such as Italian herbs or paprika to give your dish more authentic flavors.
- Omit the bacon and you have yourself a vegetarian meal, just like that!
- You can even make your dish less more meat centric by adding in things like smoked sausage or chicken.
- Sprinkle on a mixture of parmesan and breadcrumbs atop the pasta and broil it for a crusty top to the dish (make sure the dish is oven-safe if you choose to do this).
Things to Serve With
This dish is meant to be consumed on its own. However, a side of garlic bread wouldn’t hurt but it really isn’t necessary, because this dish is a full meal as-is.
Tips for Storage
The sauce can be made (without the addition of the cream and cheese) in advance and frozen for up to a month or chilled up to 4 days before use. Simply heat it in a pot with a splash of water and carry on with the recipe. Once mixed with the pasta however, it should be served and eaten immediately for the best results.
Final Words
Give yourself the best of both worlds as you combine two amazing sauces into an almost perfect marriage of flavor. As always, thanks for reading and be sure to keep your kitchen Hot and Salty!
