Ingredients
Sauce Ingredients
- 3 tablespoons butter
- 1/2 small onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons chicken stock
- 1/4 cup tomato paste
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 pinch red pepper flakes (optional)
- Salt and pepper, to taste
Pasta
- 8 ounces pasta, cooked
Instructions
- Heat Butter and Sauté Onion: In a skillet over medium heat, melt the butter. Add the finely chopped onion and cook, stirring often, until the onion is soft and translucent, approximately 5 to 7 minutes.
- Add Garlic and Cook: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without browning.
- Incorporate Stock and Reduce: Pour in the chicken stock and allow it to reduce for about 30 seconds to concentrate the flavor.
- Add Tomato Paste and Heavy Cream: Stir in the tomato paste followed by the heavy cream. Let the sauce simmer gently for about 5 minutes until it starts to thicken, stirring occasionally to prevent sticking.
- Finish with Parmesan and Seasonings: Remove the skillet from heat and stir in the freshly grated Parmesan cheese until melted and fully incorporated. Season with red pepper flakes if using, and adjust salt and pepper to taste.
- Toss with Pasta and Serve: Immediately toss the prepared pink sauce with cooked pasta to evenly coat. Serve hot for the best flavor and texture.
Notes
- Use freshly grated Parmesan for the best melting and flavor, pre-grated cheese may not melt as smoothly.
- The red pepper flakes add a nice subtle heat but can be omitted for a milder sauce.
- Chicken stock enhances flavor but vegetable stock can be substituted for a vegetarian version.
- For a richer sauce, use full-fat heavy cream.
- Serve immediately for best texture; the sauce thickens further as it cools.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
