Restaurant-Style Creamy Pink Sauce Pasta
About this recipe
This Restaurant-Style Creamy Pink Sauce Pasta is a delightful dish that combines the richness of a creamy white sauce with the vibrant flavors of tomatoes. Perfect for a cozy dinner, this version is packed with tips to ensure it turns out creamy and delicious every time.
In this recipe, you'll learn how to make the sauce from scratch, using fresh tomatoes and a simple white sauce base. The creator emphasizes the importance of technique, ensuring that your pasta has the perfect texture and flavor.
Ingredient notes
- If you don't have olive oil, you can substitute it with regular flavored oil like canola oil.
- Refined flour is also known as maida.
Tips from Aarti Madan’s video
- When boiling pasta, add salt and olive oil to the water to enhance flavor and prevent sticking.
- For the white sauce, always use cold milk to prevent curdling when mixed with the flour.
- Roast the flour for just 2 to 3 minutes to avoid a thick sauce and ensure it doesn't change color.
- To check the consistency of the white sauce, draw a line in the middle with a spoon; if it doesn't join back, it's perfect.
Good to know
- How long do I boil the pasta?
- Boil the pasta for 8 to 9 minutes until cooked but firm.
- What type of cheese can I use in the sauce?
- You can use processed cheese, but avoid mozzarella as it becomes too stretchy.
- How do I know if the white sauce is the right consistency?
- The white sauce should be thin enough that when you draw a line in the middle with a spoon, it doesn't join back.
- Can I add other vegetables to the pasta?
- Yes, you can add any vegetables of your choice, such as broccoli or zucchini.
No life story here — the video and the recipe are the whole point. All credit to Aarti Madan: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Put water in a pan and bring it to a boil.
- 2
Add salt and olive oil to the boiling water.
- 3
Add the pasta and boil for 8 to 9 minutes until cooked but firm.
- 4
Drain the excess water from the pasta.
- 5
Prepare the tomatoes by marking a cross on them and blanching in boiling water for 1 minute.
- 6
Transfer the blanched tomatoes to cold water to shock them and peel off the skins.
- 7
Chop the peeled tomatoes into four pieces and transfer some to a mixer grinder to make a coarse puree.
- 8
In a pan, heat olive oil and butter, then add refined flour and roast for 2 to 3 minutes on medium flame.
- 9
Add cold milk to the flour mixture while stirring continuously for 3 to 4 minutes until creamy.
- 10
Add black pepper and cheese slices to the white sauce and mix well, then turn off the heat.
- 11
In another pan, heat olive oil and add garlic, cooking for 2 to 3 minutes until fragrant.
- 12
Add finely chopped onions and cook until golden brown, about 2 to 3 minutes.
- 13
Add diced capsicum and bell peppers, cooking for another 2 minutes.
- 14
Add the tomato puree, red chilli flakes, black pepper, salt, and tomato ketchup, and cook for 2 to 3 minutes on medium flame.
- 15
Mix the white sauce into the tomato sauce, stirring for 1 minute to combine.
- 16
Add the cooked pasta to the sauce and cook for an additional 2 minutes, adjusting the sauce consistency as desired.
Heads up — we had to guess a little:
- The quantity of olive oil for boiling pasta was inferred as a standard amount for cooking pasta.
Credit where it’s due: this recipe was transcribed from Aarti Madan’s original video on YouTube. Follow them there — it’s their dish.
Are you Aarti Madan? Claim this page or ask us to take it down. Your call, always.
