![Pink Sauce](data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAABAAAAAMAAQMAAACAdIdOAAAAA1BMVEUAAACnej3aAAAAAXRSTlMAQObYZgAAAHZJREFUGBntwQEBAAAAgqD+r3ZIwAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAgHsBgw8AAQKYnC0AAAAASUVORK5CYII=)
What is Pink Sauce?
Pink Sauce is this incredible little secret that most Italians know about. It’s described in several different ways and has a few different versions of the recipe that can be found all over the web if you know what you’re looking for. It’s known as a Vodka Sauce, Tomato and Cream Sauce or simply a Pink Sauce. The first time I had it, though, I instantly fell in love with it, but it was called something entirely different, and unfortunately I don’t remember what the chef said when he recommend it to me. But, interestingly enough, it had seafood, bacon and peas in it and it was spicy. So Good!
Pink Sauce Ingredients:
1 lbs Rigatoni Pasta (Penne Rigate or Fettuccini is fine) In a Blender combine the following6 to 8 Roma Tomatoes (fill 3/4 of Blender)
1/2 Red Onion
5 fresh Basil Leaves
1 large Garlic Clove
2 cups Beef Broth
1 1/2 tbsp Italian Seasoning (Sage, Majoram, Basil, Rosemary, Thyme)
1 tbsp dried Oregano
2 tbsp Brown Sugar
Add Blender Ingredients to a hot Pan on the Stove 1 tbsp Sriracha (or Chile Flakes)
1 cup Whipping Creme
1/3 cup Red Wine
2 tbsp Olive Oil
1/4 cup Parmesan Cheese
Salt and Pepper to taste (usually not needed)
13 thoughts on “Tomato and Cream Pink Sauce”