Pink Pasta Sauce Recipe

Pink Pasta Sauce is a silky and robust tomato cream sauce (which gives this dish its richness and pink-ish tone) that is infused with red wine, crushed San Marzano tomatoes, red pepper flakes, lots of fresh garlic and studded with crispy diced pancetta.

Yields 4 to 6 servings depending.

Course Mains & Entrees

Cuisine Italian

Keyword dinner, pasta, pork, Valentine's Day

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 696

Author Laurie McNamara

Ingredients

1 tablespoon olive oil
8 ounces diced pancetta
3 tablespoons unsalted butter
1 large shallot diced
4 large garlic cloves finely diced
1/2 teaspoon red pepper flakes
3 tablespoons tomato paste
28 ounces crushed san Marzano tomatoes
1/2 cup cabernet sauvignon or other bold wine
2/3 cup torn fresh basil plus more for serving
1¼ cup heavy cream
1/2 cup reserved pasta water
12 ounces dried pasta
1/4 cup grated fresh parmesan cheese for serving

US Customary - Metric

Instructions

Add oil to skillet with the pancetta. Cook over medium heat, stirring often, until crispy. Use a slotted spoon to remove the crispy pancetta to a paper towel lined plate. Drain off half of the fat and place the skillet back on the burner. Add butter, shallot, garlic, red pepper flakes and a pinch of salt. Stir and cook until softened.
Next, add in the tomato paste. Stir and cook 4 minutes. Pour in wine, stir often while simmering for 5 minutes. Add in the crushed tomatoes, half of the crispy pancetta, torn basil, 3/4 teaspoon kosher salt and lots of freshly ground black pepper. Stir and simmer for 15 minutes, stirring occasionally.
Meanwhile, bring a pot of water to a boil. Add in a palmful of sea salt and stir Add in the pasta and cook according to package directions.
Once pasta has simmered, pour in heavy cream. Stir and simmer for 5 mintues.
Add in the drained, cooked pasta and toss to combine.
Divide among bowls and top with reserved pancetta, parmesan cheese and fresh basil leaves.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition