Pasta and Pink Sauce Recipe?

6 years ago

Does anyone remember this recipe?

I think it was on this forum. Possibly a vodka sauce (definitely a pink sauce) with peas and mushrooms over a wide noodle.

If I recall correctly, you simmered canned whole tomatoes (San Marzano?) like a typical red sauce, added cream but didn't completely blend it. The recipe called for a few small shreds of tomatoes staying intact.

Has anyone tried a sauce similar to this, or have other favorite pasta cream sauce recipes?

Happy New Year to everyone!

Featured Answer

jojoco

6 years ago

last modified: 6 years ago

Not exactly what you're looking for, but I make a tomato cream sauce to serve over tortellini. I don't have my exact recipe, but I found this one and it is nearly identical. (I use butter, not olive oil and I don't melt the butter first, I just throw it in with the rest.) You absolutely do not taste the individual vegetables. There is just a richness and depth from them.

Tomato Cream Pasta Sauce

My favorite pasta sauce - mild tomato flavor and mildly creamy, slightly thick, and so flavorful on ravioli or any other pasta.

Prep Time 10 minutesCook Time 1 hourTotal Time 1 hour 10 minutes

Ingredients

1/4 cup extra virgin olive oil or 1/4 cup unsalted butter
1 small yellow onion, chopped small
1 large carrot, chopped small
1 large celery stalk, chopped small
1 (28 oz) can diced tomatoes, undrained
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup heavy cream or half and half optional

Instructions

Heat oil or butter in a medium-sized saucepan.
Add onion, carrot, celery, tomatoes, salt, and sugar. Bring to a quick boil and then reduce heat to low. Simmer, partially covered, for 1 hour.
Puree in blender or food processor and return to saucepan.
Stir in cream or half and half (if using) and warm over low heat.
Taste and add additional salt, if necessary.
Serve over pasta with shredded/shaved Parmesan cheese, if desired.

ETA: the recipe is from a blog "Casablanca cooks," but she did not say where she got it. It may be from Marcella Hazan.

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Comments (9)

fawnridge (Ricky)
6 years ago
All of the cream sauces for pasta I've ever made are white. The thought of mixing tomatoes and cream is a bit off for me, but I have seen pink sauces in a restaurant.
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gardener123 thanked fawnridge (Ricky)
User
6 years ago
I agree it sounds like a vodka sauce over a pappardelle noodle. Pappardelle are usually found in big clear cellophane bags-I don't think any of the big brands make it.

We just had this on Sunday with peas, ham and onions added. It was delicious. (I didn't make it so I don't have a recipe). I would always recommend San Marzano tomatoes when you make sauce as well. They are more expensive but truly make the sauce taste better.
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User
6 years ago
This is really quick and easy. Whenever I've forgotten to thaw something and don't want to go out, I always keep a couple of cans of chicken breasts on hand. So I saute some onion and garlic in olive oil, then I season with salt, pepper, a little crushed red pepper, thyme, basil and oregano. Add a one pound 12 ounce can of whole tomatoes, break up into smaller pieces. Add 1 chicken bouillon cube dissolved in 1/2 cup water or about 1/2 cup chicken broth. Simmer for about 30 minutes. Add 2 cans drained chicken breast and 1/2 cup heavy cream. Add capers (optional). Simmer only long enough to heat through. Meanwhile boil one pound of pasta, when done drain and add to this pot of sauce. Serve with grated parmesan cheese. You can add some vodka at the beginning after sauteing the onion and garlic but frankly I think it's unnecessary. I've done it and the alcohol cooks off and I don't really think the vodka gives it that much flavor but of course you might like it.
gardener123 thanked User
localeater
6 years ago
Gardener was it this old thread https://www.gardenweb.com/discussions/2349068/sugarosa-sauce#n=3
gardener123 thanked localeater
User
6 years ago
I make a basic marinara (tomatoes and garlic) and when that's almost ready I add vodka, let that cook down a bit and then add heavy cream. Fresh basil chiffonade as it comes off the heat.
gardener123 thanked User
gardener123
Original Author
6 years ago
localeater, you got me thinking about the name. That might have been the recipe. Sugo rosa is not a name that came up anywhere, although Aurora Sauce did.

Catti, thanks for the reminder to hit it with the basil chiffonade as it comes off the heat! I would not have remembered to do that.

I think I'll do it over a fresh pasta and add fresh peas and mushrooms. I assume I should sauté the mushrooms, then basically garnish with them? Or mix mushrooms in?

Which types of mushrooms would you recommend, that are in season now? Or maybe dried porcini?
0
ci_lantro
6 years ago
No peas nor mushrooms but a divine recipe. Yup on cream and tomatoes.

Penne in Cream Sauce

Ricky, I was kind of put off by the thought of the combo of cream and tomatoes, too. (But not so weird when you remember Cream of Tomato Soup has cream in it.) So, I tried the Penne in Cream Sauce recipe anyway and it is freaking wonderful. Everyone in the family loves it including the (so they think) tomato haters.
gardener123 thanked ci_lantro
chloebud
6 years ago
last modified: 6 years ago
gardener123, I like to order Penne alla Vodka from a favorite Italian restaurant we frequent. It does include mushrooms. Yes, I would sauté them before adding to the sauce. You can use any mushroom variety you like. Crimini or button would be good.
gardener123 thanked chloebud

Pasta and Pink Sauce Recipe?

jojoco

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fawnridge (Ricky)

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Pasta and Pink Sauce Recipe?

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