Pasta in Pink Sauce

Name: Pasta in Pink Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 Servings
Cuisine: American

Cuisine:

American

It’s a blend of white sauce and red sauce. It’s really delicious! It has a tang from the tomato sauce and creaminess from white sauce without being too rich and heavy.

35mins
Serves 2
Medium

Directions

For Cream Sauce

Butter – 1½ tbsp
Garlic Chopped – ½ tsp
Flour(maida) – 1½ tbsp
Milk(room temp) – 300ml/ 1⅓ cup
Salt – to taste
Oil – 2tbsp
Cheese (grated) – ½ cup

For Tomato Sauce

Olive oil – 2tbsp
Salt – to taste

Chilli flakes – 2tsp

Garlic chopped – 1tbsp

Onion chopped – 2tbsp

Tomatoes (blanched, chopped) – 1 cup
Salt – to taste

Basil leaves – a sprig

For finishing

Butter – ½ tbsp

Tomato ketchup – 3tbsp

For Pasta

Water – 1.5lt

Pasta(dry, fusilli) – 2cups

Salt – 1tsp

Steps

1 Done	White Sauce Add butter and garlic to your pan. Once the butter is frothy - add the maida to your pan and cook it till it stops smelling raw and add room temperature milk. Keep simmering the sauce till it thickens, and add cheese to it. Keep this sauce aside.
2 Done	Tomato Sauce Roughly chop onions and blanched tomatoes Heat oil in a pan and add the chilli flakes, garlic and onion. Once toasted well, add the tomato, salt to taste and hand torn basil leaves. Cook this sauce for 4-5 minutes
3 Done	For Pasta Add both sauces to the mixer grinder in a 1:1 ratio and blend them. (You can add some water/stock to help blend it in case both the sauces are too chunky/thick) Heat some butter on the pan and add the blended sauce once it has melted. Add some ketchup to this, mix and simmer. Add pasta to a pot of boiling water with salt, and stir. Cook your pasta till it’s al dente and strain it. Add some of the strained water to the sauce. Add your strained pasta to the sauce along with some Italian herbs - dry or fresh and toss it all together. Your pasta is ready to plate and enjoy!
4 Done	Tips and Tricks While Cooking Pasta Always make your sauce before you boil your pasta. Never throw away your pasta water as it helps thin out the sauce while emulsifying it so it clings to your pasta. Always cook your pasta to be al dente - which means to have a bite. This ensure the pasta in your end dish is not mushy and limp.
5 Done	How to Blanch a Tomato Make an ‘x’ with a knife on the opposite side of the eye on your tomato. Add them to a pot of boiling water for 30 seconds. Once done, immediately transfer the tomatoes to a bowl of ice cold water for 1 minute to stop the cooking process. Peel the skin of the tomato and voila! You’re done

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.