Penne a la Pink Sauce

As usual, I was skimming for quick recipes that don’t take too much time, but are just as filling and wholesome as time-consuming home made meals, and stumbled across this: “You Won’t Be Single for Long Pasta.” (I thought the name was just adorable). I have to say, not only was it quick, it tasted far more flavorful than some of the cream-pink pasta’s I’ve had here. The best pink sauce I ever had was at The Ivy in Los Angeles which I posted about earlier. I’ve yet to master that… but, this was a great and delicious start.

1 box of penne pasta (I use brown pasta, but it doesn’t matter)

1 tablespoon of extra-virgin olive oil

1 tablespoon of butter

2 cloves of garlic, minced

2 shallots, minced

1 cup of apple cider (the recipe calls for vodka, but apple cider is a good substitute)

1 cup chicken stock (I use homemade, but again, you can use bouillion cubes or whatever you have)

2 cans of 15 oz. whole tomatoes (if you have diced that’s fine)

1/2 cup heavy whipping cream

10-15 button mushrooms

fresh shrimps, peeled and tails removed (enough for 2 persons)

2 tablespoons of fresh basil leaves, chopped

salt and pepper for garnish

good quality parmesan cheese, shredded, for garnish

 

First begin by melting the butter in a large skillet – when ready, add the shallots and garlic. Allow the shallots to sweat and soften which will take around 4 minutes. Once ready, add the apple cider and allow about half of the portion to evaporate – this takes an additional 3-4 minutes. Once ready, then add the chicken stock and tomatoes – if the tomatoes aren’t crushed, use a masher to crush them further in the sauce. Allow the sauce to then simmer on low, covered. While the sauce is simmering, boil your pasta and begin to sautee your mushrooms in a separate small pan. When sauteing make sure to add 1 tablespoon of butter and a pinch of salt and pepper – allow to brown well. Once complete add the mushrooms to the sauce. At this time, also add the shrimp and allow them to cook for about 3-5 minutes. Once complete, pour in the whipping cream and give the sauce a good stir. Strain the pasta and in a large bowl, toss the pasta together with the sauce and basil. Add salt, pepper and parmesan on top for garnish. The recipe is incredibly easy and so flavorful! It doesn’t call for chili, but I added a teaspoon of red chili pepper flakes to add a kick, which was great. The portion size is also large enough to store some on the side and freeze for a rainy day or surprise guests.

 

This is one of those great additions to include in your personal cookbook and provides a template to either play with it as a vegetarian, seafood or meat dish. My family loved it and I’m sure I’ll be making it again soon… only this time, I’m going to try and match The Ivy’s…

 

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Recipe, adapted from Rachel Ray and Smitten Kitchen

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About sarahskitchenblog

A newly-wed looking to perfect the art of a full-time job, an array of social committments, and a daily home-made (and sometimes healthy) meal.
This entry was posted in Easy Peasy, Pasta, Recipe and tagged , , . Bookmark the permalink.

7 Responses to Penne a la Pink Sauce

  1. SuzySusy says:

    Hi! guapaaa!!
    Im actually going to try his very soon! but my question is what type of whipped cream do I use?
    Do you mean whipped cream like those used in desert? or normal cooking cream? geymar?
    BTW i follow ur blog!

    • Hola guapa ! Love that you follow the blog 🙂 I use either the KDD whipping cream called “kiwk whip,” which was recommended to me by another reader, or any standard one like marai. I It’s a great ingredient to have to add just a dash for soups to thicken them, or like in this recipe to thicken marinara sauce. 🙂 The difference between whipping cream and heavy cream is the percentage of fat – heavy is heavier than whipping cream, and half-and-half is lighter than both. Either can be used, although heavier is thicker – I think whipping cream is a good medium, especially for a recipe like this where you use such a large amount. Good luck! 🙂

  2. rana says:

    Sarah! Is there another substitute for the whipped cream? I find it will be too heavy to use…any other suggestions? it looksss yummmy!

    • Hi! As I mentioned to SuzySusy, you can use light whipping cream or half-and-half, which is a lighter in fat, but for a recipe like this where it’s such a main ingredient, it might play with the consistency of the sauce. Try it out! You never know, it might be a lighter and more waist-friendly option 🙂

  3. Tania says:

    This pasta tastes awesome! I just did it and the flavor is very special. Thanks!

  4. May says:

    Hello Sarah,
    Do you use apple cider vinegar or apple cider? If the latter, where can I find it?

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