I was first attracted to this recipe because of the name. If you don’t already know, I love all things pink. Then once I actually looked at the recipe, I was sold. It’s basically spaghetti mixed with mozzarella, parmesan, ricotta and some cream. What’s not to love!?
Creamy Pink Linguine Recipe (from Joy of Kosher)
- 1 (1-pound) box linguine (or whatever you have at home – I used thin spaghetti noodles)
- 2 cups marinara sauce (I made some homemade tomato sauce to use, recipe below)
- ½ cup shredded Parmesan plus more for garnish
- ½ cup shredded mozzarella
- ⅓ cup ricotta cheese
- 3 tablespoons heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- Freshly ground black pepper
In a large pot, cook pasta according to package directions. Drain well and return to pot. Add sauce, cheeses, cream, and spices, and stir well over low heat until combined and creamy. Divide among 8 pasta bowls, and serve immediately with extra Parmesan cheese for garnish if desired.
Basic Tomato Sauce Recipe (from The Amateur Gourmet by Adam D. Roberts)
This is a pretty interesting book that provides recipes and advice for budding foodies like myself!
1/4 cup extra-virign olive oil
1 Spanish onion, finely diced (I just used one of my white onions from the Farmer’s Market)
4 cloves garlic, peeled and thinly sliced
3 tablespoons chopped fresh thyme, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 – 28 oz cans peeled whole tomatoes
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 – 10 minutes. Add the thyme and carrot and cook for 5 minutes more, or until the carrot is soft. With your hands, crush the tomatoes and add them with their juices. Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes, or until the sauce has thickened. Season with the salt.