Creamy Pink Pasta

Pink sauce pasta blends tangy tomatoes with smooth cream for a truly special dish. This favorite from Middle Eastern restaurants gives you the best of both worlds - a slight tang from tomatoes with the comfort of a velvety cream sauce. You'll get a perfectly balanced pasta that's satisfying without being too heavy.

Throughout my cooking journey, this pink sauce pasta has become my go-to fix for nights when I want something extra nice without spending forever cooking. The magic comes from getting the ingredients in the right amounts and watching your timing.

Complete Ingredients Breakdown

• Penne pasta: works perfectly to hold the creamy sauce in every groove
• Tomato passata: gives a smooth tomato taste with no bits
• Heavy cream: adds luxury while keeping everything smooth
• Whole milk: makes the sauce less heavy but still tasty
• Fresh garlic: brings wonderful smell and taste
• Sweet onions: set the flavor base
• Mozzarella cheese: creates that lovely stretchy pull
• Bouillon: packs in extra savory goodness

Crafting Your Dreamy Sauce

Getting Started:

First, warm butter and olive oil in a big skillet. They work together perfectly - butter for flavor, oil to stop burning. Toss in your finely chopped onions and cook until they turn see-through and soft, letting out their sweetness.

Building Your Sauce Base:

Keep an eye on those onions as they go soft and clear. This builds your flavor foundation. Once they're just right, drop in the chopped garlic and let its smell fill your kitchen without letting it brown. This timing matters for deep flavor. Watch the garlic closely since it burns fast.

Growing The Flavors:

Now pour in the tomato passata and let it bubble gently. This cooks away that raw tomato taste while mixing with your aromatics. Sprinkle in dried basil, chili flakes, and that tiny bit of sugar to cut the acid. Let everything mingle for a few minutes, stirring now and then. You'll notice the sauce getting slightly thicker with a deeper color.

Making It Creamy:

The magic happens when you pour in your cream and milk mix. Watch the color change from bright red to a pretty pink. Keep stirring during this part for smoothness. Add your mozzarella bit by bit, letting each handful melt before adding the next.

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I first fell in love with this sauce at a tiny Middle Eastern restaurant where I tasted its perfect balance. After trying many times to make it at home, I found that taking your time and watching the details really matters.

Tasty Pairing Ideas

Top your pasta with some fresh basil leaves and extra Parmesan. A basic arugula salad with lemon juice and olive oil goes great alongside. Don't forget some garlic bread or focaccia to soak up all that yummy sauce.

Fun Twists To Try

Switch things up by adding some grilled chicken pieces or cooked shrimp. Mix in fresh spinach for some greens. Want it spicier? Throw in more red pepper flakes or fresh chili slices.

Keeping Leftovers Fresh

Put any extra pasta in a sealed container in the fridge. When you want to eat it again, add a little milk or cream to bring back the creaminess. Heat it slowly on low, stirring often.

After making this pink sauce pasta countless times, I've realized it's much more than just a quick dinner option. It's a flexible dish that combines the greatest parts of Italian and Middle Eastern cooking, giving you comfort food that feels both familiar and exciting.

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Frequently Asked Questions

→ Can I try a different pasta shape?

Of course! While penne works well, anything that holds sauce nicely will do just fine.

→ What exactly is tomato passata?

It’s smooth, strained tomatoes. You can use tomato sauce or puree as a swap, but tomato paste is too thick for this.

→ Why do I need pasta water?

The leftover pasta water makes the sauce thinner and also helps it stick better to the noodles.

→ How can I make this vegetarian?

Just skip the chicken bouillon or replace it with a veggie-based bouillon.

→ Can I prep this earlier?

It’s best fresh, but you can cook the sauce ahead and gently warm it up with fresh pasta later.