Pink Sauce Pasta Recipe/पिंक सॉस पास्ता/Easy Pasta Recipe/Mix Sauce Pasta//Chef Ashok

Ingredients

• 400 g Pasta (penne or fusilli) (dry, uncooked)
• 4 medium Ripe Red Tomatoes (about 500 g total, for puree)
• 4 pieces Garlic Cloves (minced)
• 1 medium Onion (finely chopped)
• 2 tbsp Olive Oil (extra‑virgin preferred; regular oil works)
• 1 tsp Salt (plus extra for pasta water)
• 0.5 tsp Chili Powder (adjust to heat preference)
• 0.25 tsp Red Chili Flakes (optional for extra kick)
• 10 leaves Fresh Basil Leaves (chopped; reserve a few for garnish)
• 100 ml Fresh Cream (for white sauce; can substitute with half‑and‑half)
• 50 g Grated Cheese (Mozzarella or cheddar, for melt and garnish)
• 1 tsp Sugar (balances tomato acidity)
• 0.25 tsp Black Pepper (optional, freshly ground)

Instructions

1. Prep the vegetables

   Finely chop the garlic, onion and set aside. Wash the tomatoes, then score a shallow X on the bottom of each.

   Time: PT5M

2. Blanch and peel tomatoes

   Bring a pot of water to a rolling boil, add a pinch of salt and drop the scored tomatoes in for 5 minutes. Transfer them immediately to a bowl of ice‑cold water, then peel off the skins and puree the flesh in a blender or with a hand masher.

   Time: PT7M

   Temperature: 100°C

3. Cook the pasta

   In a large pot of boiling salted water, add the pasta and cook according to package directions (9‑10 minutes) until al dente. Drain, rinse briefly with warm water and toss with a drizzle of olive oil to prevent sticking.

   Time: PT10M

   Temperature: 100°C

4. Sauté aromatics

   Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds, then add the chopped onion and cook until translucent, about 2‑3 minutes. Do not brown the onion.

   Time: PT3M

   Temperature: Medium heat

5. Cook tomato puree

   Stir in the tomato puree, add a pinch of salt and let it simmer for 5 minutes, stirring occasionally, until the raw acidity mellows.

   Time: PT5M

   Temperature: Medium heat

6. Season the sauce

   Add chili powder, red chili flakes, fresh basil and sugar. Mix well and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Add white sauce

   Pour in the fresh cream (or your chosen white‑sauce substitute) and stir until fully incorporated. Heat gently for 2 minutes; do not let it boil.

   Time: PT2M

   Temperature: Low heat

8. Combine pasta and sauce

   Add the cooked pasta to the skillet, toss to coat evenly. Cook together for 1‑2 minutes on low heat so the pasta absorbs the flavors, adding a splash of pasta water if needed.

   Time: PT2M

   Temperature: Low heat

9. Finish and serve

   Remove from heat, sprinkle grated cheese and the remaining fresh basil on top. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pasta (penne or fusilli): spaghetti, farfalle
• Instead of Ripe Red Tomatoes: canned diced tomatoes
• Instead of Garlic Cloves: garlic paste
• Instead of Onion: shallots
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Chili Powder: paprika
• Instead of Fresh Basil Leaves: dried basil (½ tsp)
• Instead of Fresh Cream: milk + butter, evaporated milk
• Instead of Grated Cheese: parmesan, vegan cheese
• Instead of Sugar: honey (½ tsp)

Equipment Needed

• Large Pot
• Colander
• Saucepan
• Skillet/Frying Pan
• Wooden Spoon
• Chef’s Knife
• Cutting Board
• Blender or Hand Masher (optional)
• Measuring Spoons
• Tongs (optional)

Critical Steps — Do Not Skip

• Blanching and peeling tomatoes without over‑cooking them
• Cooking pasta al dente and tossing with oil to stop further cooking
• Adding cream on low heat to avoid curdling
• Combining pasta and sauce on low heat to keep texture intact

Chef Tips from the Video

• Use the ripest tomatoes for the deepest flavor; a splash of pasta water helps emulsify the sauce.
• Finish with a generous amount of fresh basil for aroma and color.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended – sauce may separate.

Room temperature: Do not leave out more than 2 hours.

Make-Ahead Tips

• Puree the tomatoes and store in the fridge for up to 2 days.
• The cream‑based sauce can be prepared ahead and reheated gently before mixing with pasta.

Frequently Asked Questions