Pink Sauce Pasta
The only pink sauce pasta recipe you need in your life in my opinion!
I made sure to include some of my favourite ingredients in this pasta that I think go so well with a pink sauce! It helps to balance out the heaviness of the cream but also add additional elements of flavour!
The pancetta will add a crunchy salty element, and the pine nuts add a nutty flavour which I love! Spinach is just added in because it wilts down to nothing and you can never have enough greens am I right?!
Pancetta can be hard to find at times, so if you cannot find it then feel free to use a streaky bacon to give it the same effect!
I used a large fusilli for this recipe as it soaks up the sauce into the nooks of the pasta and works perfectly. Feel free to use any similar type of pasta that you may have!
If you try this recipe and love it, let me know in the comments below!
Prep Time: 5 min
Cooking Time: 30 min
Serves: 4
Ingredients:
200g pancetta, thinly sliced
50g butter
2 eschallot, sliced thin
2 garlic cloves, crushed
1 TSP chilli flakes
1/2 cup dry white wine (sub chicken stock or leave out)
300g sliced mushrooms
3 TBS tomato paste
1 cup cream
1 TBS finely grated parmesan
1/4 cup pine nuts
Few handfuls of spinach
400g short pasta - I used a large fusilli
Extra parmesan to serve!
Method:
Bring a pot of salted water to a boil
Heat a pan over a medium to high heat and add in a little bit of oil. When the pan is hot, add in the pancetta and cook until the fat is rendered and they become crispy on the outside - don’t cook them too much as you don’t want them to be crispy all the way through!
Remove from the pan, leaving the rendered fat in there
Reduce the heat to low, once the pan cools down a bit add in the butter and melt
Add the eschallots and garlic and cook for a few minutes
Add in the white wine and bring to a simmer, simmer for 5 minutes
Add in the mushrooms and tomato paste and stir to combine
Cook the pasta as per packet instructions
Pour in the cream and mix until combined. Bring to a simmer and cook for a few minutes.
Return the pancetta to the sauce, and then add in the pine nuts and the parmesan. Stir until combined
Once the pasta is cooked, transfer straight from the pot into the sauce and mix until combined
Mix until each pasta is coated in sauce
Add the spinach and stir until it is wilted
Serve, topped with more parmesan and enjoy!
