PINKY PASTA
No canned tomatoes? No problem! This flavorful sauce is made with chicken broth and tomato paste. Excerpted from "Mad Hungry Family," by Lucinda Scala Quinn (Artisan Books). Copyright © 2016.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Boil a large pot of water. Generously salt the water and boil the pasta for 2 minutes shy of the package instructions. Taste for doneness and drain -- the pasta should be al dente (soft but still firm, never mushy).
- Heat the oil and the garlic in a small, deep skillet over medium. Cook, stirring, for 30 seconds, then add the tomato paste. Continue to cook, stirring, for 2 minutes. Pour in the broth and bring to a simmer. Simmer until slightly thickened, 3 to 5 minutes, season with pepper, and stir in the butter. Toss the pasta in the sauce to coat. Serve warm.
PINK PASTA
Serve in a dish with contrasting color for appeal. My friend made this once and I asked her for the recipe. I make this very often.
Provided by cookingsavestheday
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 47.4 g, Cholesterol 9.5 mg, Fat 10.2 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 284.5 mg, Sugar 4 g
PINK SPAGHETTI
Named by my kids because the cream cheese turns the tomato sauce kind of pink. This is a very simple but very yummy dish, especially for kids. I recommend that you make this at least once just the way it is and try it before you add any kind of spices. It's the simplicity that makes this recipe good. I have tried adding oregano and other spices, but I still like the original better. I see it like macaroni and cheese--you can doctor it up in a thousand ways, but in the end, the best is just the macaroni and the cheese.
Provided by ROBIN PENA
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook spaghetti according to package directions.
- In blender add tomato sauce, cream cheese, garlic, and bouillon.
- Blend until cream cheese is smooth.
- Pour spaghetti into a strainer and return pasta pan to stove on medium heat.
- Pour sauce into pan and let cook for about 5 minutes; add in the ham.
- Add the spaghetti back to pan and mix everything together.
Nutrition Facts : Calories 703.8, Fat 24.5, SaturatedFat 12.4, Cholesterol 82.6, Sodium 1445.9, Carbohydrate 95, Fiber 5.7, Sugar 9.6, Protein 25.7
PINK SHRIMP SAUCE FOR PASTA
A quick and elegant sauce for fettuccine or pappardelle. From Marcella Hazan's Classic Italian Cooking
Provided by Lise in Indiana
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice shrimp in half length-wise, remove vein, and rinse under cold water. Drain in colander.
- Dissolve the tomato paste in the wine and have ready.
- Put the olive oil and the garlic in a saucepan and turn the heat to medium. Cook and stir the garlic until it is a pale gold.
- Add the wine/tomato mixture all at once to avoid splattering. Cook for 3 or 4 minutes, stirring occasionally.
- Add the shrimp and season with salt and a liberal grinding of pepper.
- Increase heat to medium high and cook shrimp for 2 minutes, just until done, turning them frequently to coat them in the sauce.
- Remove saucepan from heat.
- With a slotted spoon, remove about half of the shrimp and puree them using a blender or food processor (careful, they are hot!).
- Return the pureed shrimp to the saucepan and turn the heat to medium.
- Add the cream and cook about 1 minute, stirring constantly till the cream thickens slightly and the sauce is hot.
- Taste and correct seasonings, if necessary.
- Toss the sauce with cooked drained pasta.
- Sprinkle with the fresh parsley.
- Serve at once.
Nutrition Facts : Calories 733.2, Fat 32.3, SaturatedFat 10, Cholesterol 213.6, Sodium 250.4, Carbohydrate 68.6, Fiber 3.2, Sugar 2.8, Protein 35.4
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