Cafe-Style Pink Sauce Pasta
A one-pot pink sauce pasta that blends a tangy tomato base with a creamy milk-and-cheese finish, with hidden carrot and capsicum, ready in about 35 minutes.
Equipment
- Large pot
Ingredients
Pasta
- 12 oz penne pasta 340 g
- salt for the pasta water
- 1 tsp oil to toss the drained pasta
Pink Sauce
- 2 tbsp butter
- 1 tbsp garlic, finely chopped 4-5 cloves
- 1 small onion, finely chopped
- 1/2 cup carrot, grated
- 1/2 cup capsicum (bell pepper), finely chopped
- 3 medium tomatoes, chopped or 1.5 cups tomato puree
- 2 tbsp tomato ketchup
- 1/2 tsp chilli flakes adjust to taste
- 1/4 tsp garam masala
- 1/2 tsp dried oregano
- 2 tbsp all-purpose flour (maida)
- 1.5 cups milk at room temperature
- 1/2 cup reserved pasta water plus more as needed
- 1/2 cup mozzarella or processed cheese, grated
- salt to taste
Garnish
- 2 tbsp parmesan or extra mozzarella, grated
- fresh basil or parsley, chopped
Optional Protein
- 1 cup paneer, cubed pan-seared until golden
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain, reserving 1/2 cup of the pasta water. Toss the drained pasta with 1 tsp oil so it doesn't stick while the sauce comes together.
Build the Red Sauce Base
- In the same pot, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant, then add the onion and cook for 2 minutes until softened.
- Stir in the carrot and capsicum and cook for 2 to 3 minutes, until slightly softened.
- Add the chopped tomatoes, ketchup, chilli flakes, garam masala, oregano, and a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy sauce.
Turn It Pink
- Sprinkle the flour over the tomato base and stir constantly for 1 minute to cook out the raw flour taste.
- Reduce the heat to low and pour in the milk in two or three additions, whisking well after each one so the sauce stays smooth. Simmer for 3 to 4 minutes, until the sauce turns pink and coats the back of a spoon.
- Stir in the grated cheese until melted, then taste and adjust salt and chilli flakes.
Toss and Serve
- Add the boiled pasta (and paneer, if using) directly into the pot. Toss to coat, loosening with reserved pasta water a couple tablespoons at a time if the sauce feels too thick.
- Top with parmesan and fresh basil, and serve hot.
Notes
For a dairy-free version, swap the butter for oil, the milk for unsweetened cashew or oat milk, and use a dairy-free cheese for the finish.
Keep the milk at room temperature before adding it to the hot pan. Cold milk straight from the fridge is more likely to cause lumps or curdle against the acidity of the tomatoes.
For a milder, kid-friendly version, skip the chilli flakes entirely and add an extra tablespoon of cheese.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat with a splash of milk or water to loosen the sauce.
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