The Pink Pasta?! Yep, you read that right! Well, before you get too frazzled, let us reassure you that this plump serving of pasta noodles probably isn’t as hot pink as you first imagined. But they do have a slight rosy tint thanks to the warm and creamy tomato sauce they’re tossed in… and we think that’s pretty fun. Everyone needs a little glimmer of child-like joy in their life. At least, that’s what we believe! So, if you want to add a bit of blushing entertainment to your plate, The Pink Pasta is an unexpected and delicious way to do it!
Ingredients
- 10.5 ounces pasta, such as rigatoni
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small red onion, minced
- 4 cloves garlic, minced
- 1 1/2 cups tomato purée, can substitute tomato passata
- 1 teaspoon dried basil
- 1 chicken bouillon cube, crumbled
- sugar, to taste
- red chili flakes, to taste
- salt, to taste
- pepper, to taste
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup mozzarella cheese, shredded
- parmesan, to taste, shredded, for garnish
Directions
Step 1 –In a pot of salted boiling water, cook the pasta to al dente, according to the package directions.
Step 2 –Reserve some of the pasta water and drain the rest.
Step 3 –In a large skillet over medium heat, add the butter and the oil and cook until the butter melts.
Step 4 –Add the onion to the butter mixture and cook until softened, about 4-5 minutes.
Step 5 –Add the garlic and cook until fragrant, for 1 minute.
Step 6 –Add the tomato purée, the dried basil, the crumbled chicken bouillon cube, the sugar, the red chili flakes, the salt, and the pepper to the onion mixture and simmer, about 3-5 minutes.
Step 7 –Add the heavy cream, the milk, and the mozzarella to the sauce mixture and stir to combine.
Step 8 –Add the cooked pasta to the sauce and toss to combine.
Step 9 –Heat the sauce until warmed through. Add the reserved pasta water, as needed, if it is too thick.
Step 10 –Serve the pasta immediately sprinkled with the parmesan.
