Dive into Creamy Bliss: Mastering the Art of Italian Pink Sauce (Mama D’s Secret Revealed!)
Ever craved a pasta dish that’s both vibrant and undeniably delicious? Then prepare to fall head over heels for this Italian pink sauce recipe — a creamy concoction that elevates ordinary pasta to a whole new level. Forget the bland, store-bought stuff – this homemade version is a symphony of flavors, guaranteed to tantalize your taste buds and leave you wanting more.
Our love affair with pink sauce began years ago at the charming Mama D’s Italian Restaurant in sunny Newport Beach, California. Nestled amidst the bustling coastal town, this hidden gem served up a plate of penne bathed in a blush-hued sauce that was simply divine. One bite, and we were hooked! With creamy richness balanced by a touch of tang and a hint of heat, it was unlike anything we’d experienced before.
But the secret to this culinary masterpiece wasn’t locked away in a vault – it was right there on the plate, begging to be unraveled. Today, we’re thrilled to share the magic of Mama D’s pink sauce with you, along with some tips and tricks to make it your own.
Watch my video: How to Make Italian Pink Sauce
What is Italian Pink Sauce, and Why Should You Make It?
Italian pink sauce, also known as rose sauce or blush sauce, is a versatile concoction made with a base of marinara sauce enriched with cream and spices. Unlike its Alfredo sauce, pink sauce boasts a brighter, more nuanced flavor profile thanks to the addition of tomatoes, carrots, heavy cream, garlic, shallots, and red pepper flakes. My secret ingredient? The carrots, which add a delightful sweetness to the sauce that compliments the flavors of the tomato.
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.
To finish, season with a pinch of salt and a teaspoon of sugar if it’s too acidic. I like to serve this pink marinara sauce on my eggplant parmesan.
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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.