The Italian pink sauce is one of the simplest sauces to create, and it can be used to season practically any variety of pasta recipes that comes with heavy cream. In this recipe it can be cooked in just twenty minutes, making it a fantastic option for a rapid meal that is not only exceptionally tasty but also quite simple to put together. There are only a few simple steps standing between you and a delicious sauce to go with your pasta... Try it out for yourself, and then come back and tell us what you thought of it! 2 tablespoons of extra virgin olive oil, extra virgin 1 shallot, diced very finely 14 ounces of canned tomato puree. 
1 teaspoon sugar. 14 cups of full-fat heavy cream. And 2 tablespoons of dried basil. Salt, to taste. Black pepper, to your liking. Cook the extra virgin olive oil in a saucepan over medium heat until it reaches the desired temperature. The addition of shallots that have been roughly diced and then cooking them until they turn golden is the next step. This is where you should put the tomato puree, the sugar, and the dried basil. After you have added the salt and pepper, give everything a thorough stir to combine the flavors. Cooking should take between twelve and fifteen minutes. After you have added the heavy cream, give the ingredients a vigorous stir to combine them. 
The cooking should be continued for a total of two minutes. Remove the skillet from the heat and combine the sauce with the type of pasta you'd like to eat. Serve, and don't forget to have fun doing it. The pink sauce is versatile enough to be used as a condiment for any kind of pasta. It is highly recommended that it be consumed right away. Chop some chives or cilantro and sprinkle it over top. After that, add the cream cheese and milk to the bowl, and whisk the mixture often until the cream cheese is completely melted. After incorporating the mozzarella and allowing the sauce to thicken for some time, proceed to mix the pasta with the sauce and serve. The whole directions, including the amounts of ingredients, the cooking times, and any other helpful hints or suggestions, are included in the recipe card that may be seen below. 
pink sauce recipe
This pink sauce is extremely smooth, and it packs a ton of taste into each and every bite! You really can just consume it with a spoonful without any problem. Because it is so simple to prepare, it would be an excellent option for a family supper that can be thrown together at the last minute and that everyone in the family will like. You'll swear that one of your favorite restaurants brought you a plate of their creamy pasta dish to take home with you. It gets its name, "pink sauce," from the beautiful pink or orange tint that is typically associated with it. When the cream and tomato sauce are combined, they make a pasta sauce that has a beautiful pink color. Penne pasta, butter, garlic, onion, tomato sauce, dried oregano, fine sea salt, dried basil, chicken stock, cream cheese, mozzarella, and fresh parsley are the components that go into making this pink sauce pasta. 
Start preparing the sauce while you wait for the pasta to finish cooking in the saucepan of salted water. Butter the onions, then add the garlic while they are cooking. The tomato sauce and chicken stock should be poured into the skillet, and then the oregano, basil, and salt should be sprinkled on top. Tomatoes and cream are practically a marriage made in culinary heaven, which may be one of the reasons why this meal is so well-liked. Because it is made with tomato sauce, it has the flavor of fresh tomatoes, but it is also mixed with the flavors of creaminess and cheese. If you enjoy foods such as pizza or chicken parmesan, which feature a combination of tomato sauce and cheese, then I am confident that you will also enjoy this pasta meal. 
pink sauce with heavy cream
In this recipe, we call for a very small amount of milk, and we incorporate a number of ingredients that are high in fat to make a heavy cream sauce that comes in pink (like butter and cream cheese). The presence of both of those factors suggests that you do not have to be concerned about it here. It is essential that you simply simmer this sauce and do not allow it to boil at any point. If you are still concerned about it, you can add a pinch of baking soda to the tomato sauce before you add the milk and cream cheese. This will help neutralize any potential acidity that may be present. However, just a pinch will do because a little bit goes a long way. Baking soda helps neutralize the acid in the tomato sauce, which minimizes the possibility of the sauce curdling. 
Baking soda also contributes to the sauce having a sweeter flavor, which is a bonus. It is possible, although it is highly dependent on the sauce. This is a substitute that is much simpler to make if the sauce that you are using does not contain any acid, such as Alfredo sauce. In spite of the additional fat and calories, I will continue to drink whole milk because of its rich flavor. If you intend to use it in a sauce that contains acidic components (such as tomatoes or lemon juice), you will achieve the finest results by utilizing whole milk. The extra fat that comes from using whole milk helps to keep the sauce from being curdled. Since milk is more likely to curdle than heavy whipping cream is, it is imperative that when creating a pasta sauce, you never allow the milk to come to a full boil but rather keep it at a low simmer the entire time. 
Penne topped with tomato basil cream sauce is one of my favorite combinations, but there are a wide variety of other pasta options available to you, as well as some protein options that would go wonderfully with this dish. If you want to make a traditional Italian-style lunch out of it, try serving it with garlic bread and a side salad.
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