Pink Sauce Pasta
About this recipe
Pink Sauce Pasta is a creamy and delicious dish that combines the richness of tomato sauce with a mildly flavored white sauce. This version uses penne pasta, making it a perfect choice for a quick and satisfying meal, whether for lunch or dinner.
The recipe is straightforward and beginner-friendly, ensuring that anyone can whip it up with ease. Plus, the blend of flavors and textures makes it a family favorite.
Ingredient notes
- You can use any pasta of your choice, but the recipe specifically uses 3 cups of penne pasta (about 250 ml per cup).
- If you don't have Italian seasoning, oregano can be used as a substitute.
- The recipe calls for 10 finely chopped garlic cloves, but you can adjust the amount based on your taste.
Tips from HomeCookingShow’s video
- Cook the pasta until it's al dente, about 90% done, since it will continue to cook when mixed with the sauce.
- To help blanch the tomatoes faster, make two slits on the bottom before boiling them.
- If the sauce becomes too thick, you can dilute it with a little milk to achieve the desired consistency.
Good to know
- How many servings does this recipe make?
- This recipe serves 4.
- How long does it take to prepare this dish?
- The total time to prepare Pink Sauce Pasta is 30 minutes.
- What can I use instead of Italian seasoning?
- You can use oregano as a substitute for Italian seasoning.
- What type of cheese is used in the recipe?
- The recipe uses 4 slices of cheese, but the specific type is not mentioned.
No life story here — the video and the recipe are the whole point. All credit to HomeCookingShow: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Boil a pot of water and add a little salt.
- 2
Add 3 cups of penne pasta to the boiling water and cook until al dente, about 90% done. Strain and set aside.
- 3
Make two slits on the bottom of the tomatoes to help blanch them faster. Boil some water and add the tomatoes to it.
- 4
Once the tomatoes are blanched, remove them from the water, peel off the skin, chop them, and grind them into a fine puree.
- 5
In a large pan, melt 75g of unsalted butter. Once melted, add 1 tablespoon of oil.
- 6
Add 10 finely chopped garlic cloves and 1 large finely chopped onion. Sauté for about 2 minutes.
- 7
Add 1 cup of chopped green capsicum and 1 cup of chopped red capsicum. Mix well.
- 8
Add 1 cup of boiled corn and mix everything together. Cook the vegetables for about 2-3 minutes.
- 9
Add 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of red chili flakes, and 2 teaspoons of Italian seasoning. Mix well.
- 10
Add 2 tablespoons of all-purpose flour (maida) to the vegetables and cook for about 1 minute to coat them.
- 11
Gradually add 1 cup of milk until you achieve a thick creamy consistency.
- 12
Add the tomato puree to the mixture and mix well.
- 13
Optionally, add 1 tablespoon of tomato ketchup and 1 teaspoon of paprika powder (or red chili powder).
- 14
Add 4 slices of cheese and mix until well blended. If the sauce is too thick, dilute it with a little milk.
- 15
Add the cooked pasta to the sauce and mix until the pasta is well coated.
- 16
Finally, add a handful of basil leaves and mix in.
- 17
Serve hot, optionally with focaccia bread.
Heads up — we had to guess a little:
- The quantity of garlic cloves was inferred as 'about 10' from the transcript, which is vague.
Credit where it’s due: this recipe was transcribed from HomeCookingShow’s original video on YouTube. Follow them there — it’s their dish.
Are you HomeCookingShow? Claim this page or ask us to take it down. Your call, always.
