Pink Sauce Pasta

Even though you make the sauce from scratch, this pasta comes together quickly! Pink sauce combines the best of tomato and cream sauces for a dish that is delicious, complex, and rich without being heavy.

10 oz pasta of choice (penne or rotini is recommended)

2 tbsp butter

1 tbsp olive oil

1 small red onion, minced

4 cloves garlic, minced

1 15-oz can tomato sauce

1 tsp dried basil

1 chicken bouillon cube, crumbled

salt and pepper to taste

1/4 tsp red pepper flakes

1/2 cup heavy cream

1/2 cup milk

1/3 cup shredded mozzarella

2 oz shaved parmesan

  1. Cook pasta to al dente according to package instructions. When draining pasta, save 1/2 cup cooking liquid.
  2. Heat a large skillet over medium heat. Once hot, add butter and olive oil. When the butter has melted add the onion and cook until it is soft and turning translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato sauce, dried basil, chicken bouillon cube, salt and pepper, and red chili flakes. Stir, simmer for a few minutes, and taste. Adjust salt and pepper as needed.
  3. Add cream, milk, and mozzarella. Add cooked pasta and stir to coat pasta in sauce. If the sauce is too thick, add some of the reserved pasta cooking liquid. Allow the pasta to soak up the sauce, about 4 minutes. Top with shaved parmesan and serve.

Yield: 4 servings