Inspired by Newport Beach restaurant Mama D’s, this Italian pink sauce recipe is delicious served on spaghetti, ravioli, and eggplant parmesan. For this recipe, I’m using my father-in-law’s fresh jarred heirloom tomatoes. You can also use a good-quality San Marzano canned tomato from your market.
This pink marinara sauce gets its color from the addition of heavy cream. It’s also spruced up with healthy spoonful of garlic-shallot puree and some crushed red pepper flakes for a bit of heat. The carrot adds a delightful sweetness to the sauce that compliments the flavors of the tomato.
To finish, season with a pinch of salt and a teaspoon of sugar if it’s too acidic. Watch my video to see how it’s made.
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Italian Pink SauceRecipe by Jason Hill – CookingSessions.com
- 32 ounces canned roma or plum tomatoes San Marzano preferred
- 1 tablespoon dried or fresh basil
- 1/2 onion chopped
- 1 carrot grated
- 1 teaspoon garlic-shallot puree or 1 clove garlic
- 1/2 teaspoon crushed red pepper
- 1/4 cup heavy cream
- Salt and sugar for seasoning
- Preheat pan on medium high heat. After 1 minute, add 2 tablespoons olive oil and saute carrot and onion until soft and translucent. Add the garlic puree and cook another couple minutes.
- After 5 minutes, add dried basil and tomatoes. After it starts to boil, sprinkle in crushed red pepper and put the lid on.
- Simmer 30 minutes. Remove lid and let reduce a bit more.
- Transfer to food processor or blender and pulse for 30 seconds.
- To finish, season with a pinch of salt and a teaspoon of sugar if it's too acidic.
- To make the pink sauce, add about 1/4 cup heavy cream and mix again.