Italian Pink Sauce Recipe
Discover how to make the perfect Italian pink sauce with our easy, step-by-step guide. Quick, delicious results!
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.