Linguine with pink sauce

photo 1(8)It’s a cold night tonight, and even the cat is hungry for some comfort food. In her case, it was a bite of triple cream brie (she’s fond of dairy); in our case, it was a big bowl of pasta. I wasn’t in the mood for marinara or Alfredo, and instead opted to go for a kind of hybrid: tomato cream sauce. This is a rich, decadent sauce that clings well to noodles and imparts a tangy, buttery flavor to every bite. It’s also a lovely shade of orange-pink, something that makes it just as attractive to look at as it is delicious to eat. This is one of those dishes that tastes like it’s much harder to make than it is, perfect for impressing that someone special in your life. Unless that someone is my cat: she just wants brie.

Pink sauce

  • photo 2(10)One large can whole, peeled San Marzano tomatoes with juice. In a pinch, you can use crushed tomatoes or tomato puree, but don’t use canned tomato sauce.
  • 1 onion, peeled and cut in half along the equator
  • 1 stick unsalted butter (don’t cheap out; use something like Plugra; 1 stick’s worth is about half a package)
  • 1/4 cup red wine
  • 4 cloves minced garlic
  • 1 cup heavy cream
  • Salt and red pepper to taste

Melt the butter in a large sauce pan. Place your onion halves face down in the butter and let them hang out for a bit, just until they start getting really fragrant. Add the minced garlic and cook for two minutes. Add your crushed tomatoes to the pot, and gently stir so that the onion halves are surrounded; add a pinch of salt and the wine. Allow this mixture to simmer for about 45 minutes, stirring occasionally. If you like a chunky sauce, remove the onion halves and discard — your tomatoes are done.

For this version, we wanted a smooth sauce, so we removed the onions and let our sauce cool for a few minutes, then ran it through the blender. This does something else nice in addition to breaking up the chunks: it emulsifies the butter into the sauce, something your taste buds will thank you for. Once the sauce is smooth (or if you kept it chunky, pick up here) stir in the heavy cream and bring the pot back to a boil, then simmer for 5-10 minutes until thickened, stirring regularly. Stir in a dash of red pepper and some more salt (if needed) and serve. This ain’t diet food by any means, but my goodness is it good. Enjoy!

photo 3(7)

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3 thoughts on “Linguine with pink sauce

  1. I really enjoy pasta with Cream Sauce or with the addition of Vodka, Vodka Cream Sauce. When we visit the Pocono mountains there’s a ‘wonderful little Italian’ place that’s dirt cheap & has excellent food. We usually order our sides of pasta with Vodka Cream sauce – even though it’s sightly more $$.
    I’m Pinning your recipe – it looks delicious & I can’t wait to make it !

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