Pink Sauce Spaghetti Pasta by Chef Vicky Ratnani

Ingredients

• 200 g Spaghetti (dry, any brand)
• 1 tbsp Salt (kosher or sea salt for pasta water)
• 1 tbsp Olive Oil (extra virgin recommended)
• 1 small Onion (finely chopped, about 50 g)
• 2 cloves Garlic (minced, about 1 tbsp)
• 2 pieces Bird's Eye Chili (finely chopped, adjust to heat preference)
• 8 leaves Fresh Basil Leaves (split: 4 for tempering, 4 for garnish)
• 240 ml Tomato Puree (canned or blended fresh tomatoes)
• 120 ml Rich's Versat Gold Cooking Cream (acid tolerant, heat stable)
• 0.5 tsp Cracked Black Pepper (freshly ground)
• 2 tbsp Parmesan Cheese (freshly grated for topping)
• 2 tbsp Mozzarella Cheese (shredded, optional for stretchiness)

Instructions

1. Cook Spaghetti

   Bring a large pot of water to a rolling boil, add 1 tbsp salt, then add the spaghetti and cook 9–11 minutes until al dente.

   Time: PT12M

2. Sauté Aromatics

   While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion, minced garlic and chopped bird's eye chilies; sweat for about 3 minutes until the onion becomes translucent.

   Time: PT3M

3. Add Basil Tempering

   Toss in 4 basil leaves and stir for 30 seconds to release their aroma.

   Time: PT0.5M

4. Simmer Tomato Puree

   Pour in the tomato puree, lower the heat to a gentle simmer and cook 5–7 minutes, stirring occasionally.

   Time: PT7M

5. Season Sauce

   Add salt to taste and ½ tsp cracked black pepper, mixing well.

   Time: PT0.5M

6. Incorporate Cooking Cream

   Stir in 120 ml Rich's Versat Gold cooking cream, keep the heat low and let the sauce come to a light simmer for 2 minutes. Do not boil.

   Time: PT2M

7. Finish with Fresh Basil

   Add the remaining 4 basil leaves, give a quick stir.

   Time: PT0.5M

8. Combine Pasta and Sauce

   Drain the spaghetti, return it to the pot or skillet, add the sauce and toss with tongs. If the sauce is too thick, add a splash of the reserved pasta water to achieve a silky coating.

   Time: PT2M

9. Plate and Garnish

   Transfer the creamy pasta to serving plates, sprinkle with grated Parmesan, shredded mozzarella and a pinch of cracked black pepper.

   Time: PT1M

10. Serve

    Enjoy the pink‑sauced spaghetti hot, optionally with a side of garlic bread.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g