Pink Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
• Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
• Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
• Top with the basil and the remaining 1/4 cup Parmesan before serving.

Steps:

• Preheat oven to 375 degrees. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
• Combine Sauces in medium bowl.
• Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.
• Cover with aluminum foil and bake 50 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.
• Cost per recipe*: $20.57.
• Cost per serving*: $2.57.
• *Based on average retail prices at national supermarkets.

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:

• In a medium bowl, stir together the sugar and mustard powder. Whisk in the oil, mayonnaise and ketchup until well blended. Gradually whisk in water. Cover and refrigerate for 4 hours before serving. Use within 5 days.

Steps:

• Combine sugar, vinegar and ground dry mustard; mix well.
• Add mayo, horseradish and ketchup, whip until smooth;
• cover and let set overnight. Enjoy!

Steps:

• Put the olive oil into the pan and add the onions and garlic.
• Turn on the heat to medium-low and gently cook for a few minutes.
• Add the red pepper flakes cook 1 minute add crushed tomatoes.
• Raise the heat to medium and bring the mixture to a boil.
• Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
• Add the cream and lower the heat, add drained pasta and toss in parsley.
• Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
• Serve immediately sprinkled with more parmesan, and red pepper flakes.