Page 71 - Masala E-magazine Vol 9 Issue 4 February-March 2018

PENNE PINK SAUCE

INGREDIENT S
500 grammes of penne rigate
20 fresh medium-size tomatoes, chopped
2 red onions, diced
10 garlic cloves, minced
1 carrot, diced
1 tablespoon of balsamic vinegar
A handful of basil leaves
1/2 cup of fresh cream
Olive oil
Fresh red chillies
Salt, pepper and sugar to taste
Parmigiano reggiano cheese

Method to prepare the pasta:

1. Boil water and add a pinch of salt and oil. 7. Add fresh cream to the sauce and stir. Let it simmer for
2. Throw in 500 grammes of penne rigate. a couple of minutes, then add half a cup of the reserved
3. Boil until al dente (fi rm texture). pasta water.
4. Strain your pasta, while reserving half a cup of the water. 8. Adjust the seasoning by adding salt and freshly ground
Do not rinse it. pepper according to taste.
9. Add the al dente pasta into the sauce and mix well.
Method to prepare the sauce: 10. Allow it to simmer for a couple of minutes, and then serve
with freshly grated parmigiano reggiano cheese.
1. Sauté the garlic and onion with olive oil. Add a pinch
of salt and sugar. So simple and easy!
2. After the onions and garlic turn golden brown,
add chopped tomatoes and carrots.
3. Stir and let it simmer until the vegetables are cooked.
4. Add balsamic vinegar and red chillies, according to preference.
5. Using a food blender, add a handful of basil leaves and the
sautéed vegetables you have just prepared. Blend together
until a smooth texture appears.
6. Strain the sauce into a pot to achieve a smooth
and rich texture. Heat for about 20 minutes on
a low fl ame.

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