Whenever I crave something creamy yet tangy, Italian pink sauce pasta dishes are my go-to. This Italian pink sauce recipe combines the richness of a creamy white sauce with the vibrant tang of a classic red, creating a delightful balance that’s a hit at any table. So, let’s dive into the world of this divine concoction.
Recipe Overview
- Course: Sauce
- Cuisine: Italian
- Total Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Kitchen Equipment Needed
Before we get our hands saucy, make sure you have the following items ready:
- Large skillet
- Saucepan
- Whisk
- Measuring cups and spoons
- Blender (if smoothing the sauce)
Having the right tools at your disposal can make or break a recipe, and for this Italian pink sauce, precision and the ability to blend flavors seamlessly are key.
Ingredients
| Ingredient | Quantity |
|---|---|
| Crushed tomatoes | 1 can (28 ounces) |
| Heavy cream | 1 cup |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Crushed red pepper flakes | 1/2 teaspoon |
| Fresh basil, chopped | 2 tablespoons |
| Parmesan cheese, grated | 1/2 cup |
Fact: Did you know that pink sauce, also known as ‘salsa rosa’ in Italy, likely originated from a combination of traditional tomato and Alfredo sauces?
Step-by-Step Instructions
Step 1 – Prepare the Base
- Warm up the olive oil in your big pan over medium-low heat.
- Add the chopped onion and minced garlic, sautéing until they’re translucent and fragrant.
Note: Ensure the onions don’t brown too much as it can alter the flavor.
Step 2 – Add Tomatoes and Season
- Stir in the crushed tomatoes, salt, and crushed red pepper flakes.
- Reduce the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld beautifully.
Step 3 – Blend the Sauce
- For a smoother consistency, carefully transfer the tomato mixture to a blender and pulse until smooth.
Warning: Handle the hot sauce with care to avoid splatters.
Step 4 – Combine Cream and Cheese
- Return the sauce to the skillet and stir in the heavy cream and grated Parmesan.
- Keep the heat low to prevent the dairy from curdling, and cook until the cheese melts into the sauce.
Step 5 – Finish with Herbs
- Just before serving, sprinkle in the chopped fresh basil for a burst of freshness.
Fact: Basil not only adds flavor but also packs a punch of vitamins A and K.
Additional Tips
- For a lighter version, substitute half-and-half or a plant-based cream.
- If the sauce thickens too much upon cooling, thin it with a splash of pasta water.
Pairing Suggestions
This sauce is versatile and pairs wonderfully with:
- Linguine
- Fettuccine
- Penne Truly, any pasta can carry this sauce beautifully, making it a flexible addition to your culinary repertoire.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 495 kcal |
| Carbohydrates | 20 g |
| Protein | 8 g |
| Fat | 42 g |
Approximation Note: These values are estimates; actual nutritional content may vary based on ingredient choices and portion sizes.
Dietary Information
This recipe is vegetarian-friendly. For a vegan or dairy-free version, use cashew cream and nutritional yeast instead of cream and cheese.
FAQs about Italian Pink Sauce Recipe
What makes Italian pink sauce pink?
The pink hue comes from mixing cream with the red of the tomatoes, blending into a beautiful rosé color.
Can I make Italian pink sauce ahead of time?
Absolutely! This sauce can be refrigerated for up to 3 days or frozen for up to a month.
How can I spice up my Italian pink sauce?
Add a splash of vodka to the sauce while it simmers to enhance the flavors and add a slight kick.
Is Italian pink sauce gluten-free?
Yes, when made with gluten-free ingredients, especially focusing on the type of pasta you serve it with.
What are the best herbs to add to Italian pink sauce recipe?
Basil and oregano are my top picks for their aromatic contributions.
How can I make this sauce thicker?
Simmer it longer to reduce the liquid, or add a small amount of tomato paste to thicken it up.
Can I use fresh tomatoes instead of canned?
You can, though the sauce might be a bit lighter and will require additional cooking time to break down the tomatoes.
Conclusion
This Italian pink sauce recipe is not just about cooking; it’s about creating moments around the table. Try it out, tweak it to your taste, and share the love!
Now, I’d love to hear from you! Drop your thoughts, questions, or feedback below, and let’s keep the conversation going.
Check out some more delicious sauce recipes:
- Wingstop Blue Cheese Recipe
- Wingstop Hawaiian Sauce Recipe
- Milo’s Sauce Recipe: A Flavorful Treat for Your Taste Buds
- Mazzios Ranch Recipe
- Raspberry Chipotle Sauce Recipe
Italian Pink Sauce Recipe
Equipment
- Large skillet
- Saucepan
- Whisk
- Measuring cups and spoons
- Blender (if smoothing the sauce)
Ingredients
- 1 can 28 ounces Crushed tomatoes
- 1 cup Heavy cream
- 1 medium Onion finely chopped
- 3 cloves Garlic minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Crushed red pepper flakes
- 2 tablespoons Fresh basil chopped
- 1/2 cup Parmesan cheese grated
Instructions
Step 1 – Prepare the Base
- Warm up the olive oil in your big pan over medium-low heat.
- Add the chopped onion and minced garlic, sautéing until they’re translucent and fragrant.
- Note: Ensure the onions don’t brown too much as it can alter the flavor.
Step 2 – Add Tomatoes and Season
- Stir in the crushed tomatoes, salt, and crushed red pepper flakes.
- Reduce the heat and let the mixture simmer for about 10 minutes, allowing the flavors to meld beautifully.
Step 3 – Blend the Sauce
- For a smoother consistency, carefully transfer the tomato mixture to a blender and pulse until smooth.
- Warning: Handle the hot sauce with care to avoid splatters.
Step 4 – Combine Cream and Cheese
- Return the sauce to the skillet and stir in the heavy cream and grated Parmesan.
- Keep the heat low to prevent the dairy from curdling, and cook until the cheese melts into the sauce.
Step 5 – Finish with Herbs
- Just before serving, sprinkle in the chopped fresh basil for a burst of freshness.
- Fact: Basil not only adds flavor but also packs a punch of vitamins A and K.
Notes
- For a lighter version, substitute half-and-half or a plant-based cream.
- If the sauce thickens too much upon cooling, thin it with a splash of pasta water.
