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