Pink Sauce Pasta

Ingredients

• 3 cups Penne Pasta (any short pasta shape can be used)
• 8 pieces Small Tomatoes (blanched, peeled and pureed)
• 75 g Unsalted Butter (melted)
• 1 tbsp Olive Oil (neutral‑flavored oil for sautéing)
• 10 cloves Garlic Cloves (finely chopped)
• 1 piece Onion (large, finely chopped)
• 1 cup Green Capsicum (chopped, equal‑sized pieces)
• 1 cup Red Capsicum (chopped, equal‑sized pieces)
• 1 tsp Salt (to taste)
• 1 tsp Black Pepper (ground)
• 1 tsp Red Chili Flakes (optional for heat)
• 2 tsp Italian Seasoning (or oregano)
• 2 tbsp All-Purpose Flour (for thickening the sauce)
• 1 cup Milk (whole milk preferred)
• 1 tbsp Tomato Ketchup (optional, adds slight sweetness)
• 1 tsp Paprika Powder (optional, can use red chili powder)
• 4 slices Cheese Slices (any meltable cheese such as mozzarella)
• 1 handful Fresh Basil Leaves (torn just before serving)

Instructions

1. Cook Penne Pasta

   Bring a large pot of salted water to a rolling boil, add the penne and cook until just shy of al dente (about 8‑9 minutes). Drain and set aside, reserving a cup of pasta water.

   Time: PT10M

   Temperature: boiling

2. Blanch Tomatoes and Make Puree

   Score two shallow slits on each tomato, plunge into boiling water for 30‑45 seconds, then transfer to ice water. Peel the skins, chop, and blend to a smooth puree.

   Time: PT5M

   Temperature: boiling

3. Sauté Garlic, Onion, and Capsicum

   In a large skillet melt the butter, add the oil, then stir‑in the chopped garlic and onion. Sauté for 2 minutes, add the green and red capsicum and cook another 2‑3 minutes until softened.

   Time: PT5M

   Temperature: medium

4. Season and Coat with Flour

   Season the vegetables with salt, pepper, red chili flakes and Italian seasoning. Sprinkle the flour over the mixture, stir to coat, and cook for 1 minute to remove the raw flour taste.

   Time: PT2M

   Temperature: medium

5. Create Creamy White Sauce

   Gradually pour the milk into the skillet while stirring continuously. Continue cooking until the sauce thickens to a creamy consistency, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium

6. Add Tomato Puree and Flavorings

   Stir in the tomato puree, optional ketchup, paprika (or red chili powder), and the cheese slices. Mix until the cheese melts and the sauce is uniform.

   Time: PT3M

   Temperature: medium

7. Mix Pasta into Sauce

   Add the cooked penne to the skillet, toss to coat evenly. If the sauce is too thick, thin it with a little warm milk or reserved pasta water and cook together for 1‑2 minutes.

   Time: PT2M

   Temperature: medium

8. Finish with Fresh Basil

   Remove the pan from heat, stir in a handful of torn basil leaves. Serve immediately while hot, optionally with focaccia on the side.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Penne Pasta: fusilli, rigatoni, farfalle
• Instead of Small Tomatoes: cherry tomatoes, Roma tomatoes
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic Cloves: garlic paste
• Instead of Onion: shallots
• Instead of Green Capsicum: green bell pepper
• Instead of Red Capsicum: red bell pepper
• Instead of Salt: sea salt
• Instead of Milk: 2% milk, plant‑based milk
• Instead of Paprika Powder: red chili powder
• Instead of Cheese Slices: shredded mozzarella, cheddar

Equipment Needed

• Large Pot
• Colander
• Small Pot
• Chef’s Knife
• Cutting Board
• Blender or Food Processor (optional)
• Large Skillet
• Wooden Spoon
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Do not overcook the pasta; it should be 90% done before mixing.
• Blanch tomatoes properly to achieve a smooth puree without skins.
• Ensure the sauce reaches a thick, creamy consistency before adding pasta.
• Coat the pasta evenly and finish on low heat to prevent drying.

Chef Tips from the Video

• Roast the capsicum before adding for a smoky depth of flavor.
• Combine mozzarella with a bit of cheddar for a richer, stretchier cheese melt.
• Add a pinch of freshly grated nutmeg to the white sauce for subtle warmth.

Troubleshooting

Storage

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

Freezer: Can be frozen for up to 1 month; reheat gently with a splash of milk.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Puree the blanched tomatoes and store in the refrigerator for up to 2 days.
• Cook the pasta al dente, refrigerate, and reheat with the sauce later.
• The pink sauce can be prepared a day ahead; gently reheat with a splash of milk to restore creaminess.

Frequently Asked Questions