Tomato and Cream Pink Sauce

Pink Sauce
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!

This is just one of the ways I make it and it infuses the freshness of hand picked tomatoes with a few classic traditions and some not so classic.  For example, I cook the pasta in the sauce instead of cooking it separately.  The reason why I do this is for the sake of the sauce.  I like to reduce it down so it gets thicker, but I also like the flavor of the Pink Sauce to be through in through my noodle.  In this particular case, fully in beaded in the Rigatoni Pasta.  Plus Rigatoni has those nice ridges around the outside, much like Penne Rigate, that helps to grip the sauce around the funnel noodle so you get a nice flavorful bite.  Also, I use Red wine and Beef Broth, no vodka.  I find that this works really well and you’re just going to have to trust me on this one because it’s really good.

Pink Sauce Ingredients:

1 lbs Rigatoni Pasta (Penne Rigate or Fettuccini is fine)
In a Blender combine the following
6 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)