Pink sauce recipe
A simple and delicious Italian pasta recipe with a creamy pink sauce, perfect for all the family members.
Servings: 4 people
Calories: 636kcal
Equipment
- 1 Chopping board
- 1 Vegetable Knife
- 1 Medium non-stick frying pan
- 1 Wooden spoon or any large spoon
- 1 Medium tall pot for cooking the pasta
Ingredients
Pink sauce
- 2 tablespoon olive oil extra virgin
- 1 clove of garlic chopped
- 56 gr onion finely chopped
- 515 gr pachino tomatoes or baby datterini cut it on half
- 5 basil leaves
- 1 teaspoon Maldon salt
- 200 gr Tomatoes passata
- 300 gr Burrata cheese
- 40 gr grated Parmigiano Reggiano
Pasta
- 300 gr spaghetti pasta
- 1 hadfull coarse sea salt for cooking the pasta
- 160 ml pasta water
Instructions
- Add the olive oil, garlic, and diced onion to a medium frying pan on medium heat. Sautee the onion for 10 minutes or until is translucent .
- Once the onion is translucent add the tomatoes cut it in half, the salt, and give a good stir. Cook the tomatoes on medium heat until are starting to get soft, make sure to stir from time to time. Then crush them once are soft with a wooden spoon to create a sauce.
- Bring the water to boil, in a medium pot and add the salt and the pasta. Stir and cook the pasta al dente or according to the package instructions. Stir from time to time and once ready reserve some pasta water.
- While the pasta is cooking add the passata and the basil to the frying pan, give a good stir and cook it for 8 minutes. Remember to stir the sauce every now and then. Cut the burrata roughly, no need to be super precise as it will dissolve quickly.
- Turn off the heat once the sauce is ready and stir the burrata back into the frying pan. Combine the sauce until it has dissolved and it has a pink color.
- Add the drained pasta and add the water pasta into the sauce in the frying pan on medium heat. Stir and cook until it creates a nice and creamy sauce. Serve immediately with some grated Parmigiano Reggiano cheese.
Notes
How to store the leftover?
Fridge- Store the leftover in an airtight container in the fridge for up to 2 days. Reheat the pasta into a medium frying pan on low heat and add little water to cream up the dish.
Freezer- Cool off the leftover in an airtight container, once cooled, in the freezer for up to 2 months. Defrost it in the fridge for 12 hours and then reheat the pink pasta sauce in a medium frying pan with a bit of water for a few minutes.
Can be made ahead?
Yes, of course. You can definitely make the tomato sauce in advance then reheat it with a bit of water until warm. Once is warm turn the heat off and add the burrata cheese.
Pink pasta sauce recipe, Pink sauce recipe