Pink Sauce Pasta
About this recipe
Pink Sauce Pasta is a delightful fusion of flavors, combining the richness of red and white sauces for a creamy, tangy dish that’s perfect for any pasta lover. This version, shared by Chef Ranveer Brar, emphasizes an Indian twist, making it a unique take on traditional pasta recipes.
Using penne pasta, which holds sauce beautifully, this recipe ensures every bite is juicy and flavorful. With simple ingredients and a quick cooking time, it's an easy dish to whip up for a weeknight dinner.
Ingredient notes
- Use penne pasta for the best sauce coating; it holds the sauce well.
- You can use any oil, but avoid strong oils like peanut or mustard oil.
Tips from Chef Ranveer Brar’s video
- Cook the pasta to about 90% doneness; it will finish cooking in the sauce.
- Do not rinse the pasta in cold water after boiling, as this releases starch and can cause it to disintegrate.
- Add the cream and remove from heat immediately to prevent curdling.
Good to know
- How long does it take to prepare Pink Sauce Pasta?
- The total time is about 25 minutes, including 10 minutes of preparation and 15 minutes of cooking.
- What type of pasta should I use for this recipe?
- Penne pasta is recommended because it holds the sauce well.
- Can I substitute the oil in the recipe?
- Yes, you can use any oil, but avoid strong oils like peanut or mustard oil.
No life story here — the video and the recipe are the whole point. All credit to Chef Ranveer Brar: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a heavy bottom pan, heat water, add salt and oil, bring to a boil, add pasta and cook for about 90%.
- 2
Strain the pasta in a bowl, add some more oil to avoid sticking. Reserve pasta water and keep aside for further use.
- 3
Heat oil in another pan, add garlic and cook till fragrant.
- 4
Add onions and cook till translucent. Add red chilli powder and mix well.
- 5
Add tomato puree and salt, mix well and cook for 5-7 minutes.
- 6
Add pasta and mix well. Add ketchup, sweet corn, bell peppers, oregano and chilli flakes, mix well.
- 7
Add butter and fresh cream, mix well and cook for a minute.
- 8
Garnish with coriander leaves and processed cheese.
Heads up — we had to guess a little:
- The quantity for 'Salt to taste' is inferred as it is common in recipes to adjust according to preference.
Credit where it’s due: this recipe was transcribed from Chef Ranveer Brar’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Ranveer Brar? Claim this page or ask us to take it down. Your call, always.
