|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 29g||144%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 3g||10%|
|Total Sugars 5g|
|Vitamin C 12mg||61%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a quick, easy-to-make, and delicate tomato-cream sauce with a pleasing, blush-pink hue. It allegedly has French origins, and it works great with potato gnocchi or short pasta shapes. It would also pair well with many types of pasta bakes or filled pasta such as ravioli or tortellini.
This pink sauce is made with tomato sauce, heavy cream garlic, cheese, and parsley, and takes a mere 20 minutes from start to finish. This is a great recipe to have up your sleeve when you're in a rush, or if the unexpected company stops in. It looks so elegant that nobody will suspect just how simple it was to make.
It's also popular with kids since it's tasty and uncomplicated.
Serve with a tossed salad or crusty homemade bread, or jazz it up even further and add some baked chicken or grilled sausage on the side.
1 pound (or 400 grams) potato gnocchi or a short pasta shape (such as penne or farfalle)
1/2 cup (or 125 milliliters) tomato sauce (homemade or store-bought)
1 clove garlic, peeled and chopped
1/2 cup (or 125 milliliters) heavy cream
Dash sea salt (or to taste)
Dash freshly ground black pepper (or to taste)
1/4 cup (or 15 grams) freshly grated Parmigiano-Reggiano
chopped flat-leaf parsley, garnish
Gather the ingredients.
Bring a large, covered pot of water to a rolling boil over high heat, salt it, and add the penne, gnocchi, or other short pasta of choice.
Meanwhile, heat the tomato sauce and garlic in a large saucepan.
When the tomato sauce reaches a simmer, lower the heat to low, stir in the cream, and heat through, being careful not to let the sauce burn.
Season the sauce to taste with salt and pepper and remove from the heat.
When the pasta or gnocchi are ready, drain it and transfer it to the saucepan.
Stir to coat it in the sauce and add the freshly grated Parmigiano-Reggiano.
Toss to coat pasta evenly.
Garnish with parsley, more freshly grated cheese if desired, and serve immediately.
Your pasta should be cooked just to al dente, so it is firm and not soggy.
- For a milder sauce, use onions in place of garlic.
- For a more piquant, somewhat spicy sauce, you can add a pinch of crushed dried red chili peppers (peperoncini) to the tomato sauce when simmering it with the garlic.
- Top with a few fresh basil leaves instead of parsley when serving.
- For a lighter version, use cream cheese instead of heavy cream.
- Top with mozzarella cheese instead of using Parmesan cheese, if desire additional cheese for topping.