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 Sauce
Recipe by Jason Hill – CookingSessions.comInspired by a sauce served at Newport Beach restaurant Mama D's, this Italian pink sauce recipe is delicious with spaghetti, ravioli, and eggplant parmesan. 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.
Ingredients
- 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
Instructions
- 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.
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