No matter how you feel about red or white pasta sauces you may very well love the two combined. Full disclosure, I’ve never been a fan of either, but was convinced by a friend to try the pink pasta sauce at a very popular local pasta shop when visiting her in Connecticut. Taking that leap of faith was a real great idea, because I LOVED it!
Unfortunately, this wonderful shop is out in Groton, CT and I am back home in the Chicago suburbs, so I tried my hand at bringing my own pink sauce to life. And yes, it definitely looks more orange as you’ll notice, but Paul’s Pasta calls it pink, so far be it from me to re-write that delicious history.
Red Pasta Sauce Ingredients
- 28 oz peeled whole tomatoes
- 1 tbsp tomato paste
- Oregano to taste (I pour heavy for a bolder taste)
- 1 wedge Laughing Cow Asiago Cheese (Swiss works, too)
- 3 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup onion, diced
- 1/4 cup virgin olive oil
- Sprinkle in crushed red pepper to taste
- Sprinkle in Parmesan cheese to taste
To prepare: first allow the olive oil, garlic, and onion saute in sauce pan. While sauteing combine all other ingredients together in a mixing bowl, starting with mashing the tomatoes by hand and adding the rest thereafter. Once the 3 sauteing ingredients have browned slightly add the remaining mixture and heat on medium/low for 20 minutes, stirring occasionally.
White Pasta Sauce Ingredients
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese
- 1 tbsp cream cheese
- 1 tbsp flour
- 4 tbsp of butter or margarine
- 2 tsp minced garlic
- Sprinkle in oregano to taste
To prepare: combine all ingredients in sauce pan, stirring until mixed initially. Then, heat on low for at least 10 minutes, stirring occasionally. Leave on simmer/low until ready to serve.
Warning: your stove will be taken over with the sights and scents of a delicious Italian bistro, and all housemates will love it. (There’s also garlic bread baking in the oven, yum!)
The Pink Pasta Sauce Mixture
Once both sauces were done I simply mixed them in a large bowl and served over bow tie noodles with some delicious white crab meat (35 calories for the whole can! – highly recommended for someone who wants to add a protein to the pasta but not the calories).
Have you given this pink pasta sauce recipe a try? Leave a comment below with your review for other readers. Did you make any improvements? I’m always looking for new and interesting takes on recipes!
