Pink Mediterranean Pasta Sauce Recipes

Steps:

• You can make this sauce ahead of time, and it actually tastes better the next day. Only cook enough pasta for the day you are serving it, and serve any leftover sauce with freshly cooked pasta.
• In a skillet, soften the onion in a little water over medium heat. Add the oil and garlic, and saute them, stirring often, till they are starting to caramelize.
• Add the tomatoes, pepper, crushed red pepper and salt/pepper if desired. Raise heat till juices are bubbling. Then turn it down to low and simmer 15-20 minutes, till the bell pepper is well-softened.
• In the meantime, start your pasta cooking in a large pot.
• Transfer the mixture to a food processor and blend, adding a few tablespoons of stock or water as needed to make a smooth sauce. Return to the skillet, stir in the basil, cover and keep warm.
• Drain pasta and return it to the pot. Pour in the sauce and stir to coat. Serve with a sprinkle of coarse salt and freshly ground black pepper, and a salad.

Steps:

• Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
• Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
• Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the campanelle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Transfer pasta to a large bowl, add ricotta cheese, and stir so the ricotta begins to melt into the pasta.
• Heat olive oil in a large skillet over medium-high heat. Saute onion in olive oil until lightly browned, 5 to 7 minutes. Sir tomato sauce, basil, and oregano with the onion; bring to a simmer and cook another 2 to 3 minutes.
• Pour tomato sauce over the pasta and stir until the sauce and cheese evenly coat the pasta.