We had a "Your chocolate is in my peanut butter" moment where we put the German sausage into the Parma Rosa sauce and our favorite pasta dish was born.
We made that meal so many times. It was cheap and easy and made leftovers for us. Back when I ate more leftovers.
To this day, whenever I see a pink sauce - which is basically what Parma Rosa is - I have to put sausage in it. While I didn't have German sausage tonight, I did have a pack of Polish Sausage in the freezer.
BAM!
This was a good pink sauce. Flavorful and full of the flavor I want with a creamy tomato sauce.
Pink Sauce
Recipe from To Simply Inspire
Serves 4
- 2 tablespoons butter unsalted
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 15 ounces tomato sauce 1 can
- 1 ½ cup water
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- ¼ cup fresh basil roughly chopped
- ¼ cup parmesan
- Pasta of choice
Add the butter to a large skillet over medium heat. Then add the diced onion and sauté until tender and translucent.
Next, add the tomatoes, water, paprika, salt, pepper and red pepper flakes.
Bring it to a boil over medium heat. Then reduce to heat to low and simmer for 20 minutes until the liquid reduces.
While the sauce is simmering, cook the pasta per the package directions to just al dente.
Stir in heavy cream and the fresh basil leaves and simmer for another five minutes. [ Jenn Pro tip: Heat your heavy cream before adding it. If you add it cold it may curdle with the tomato sauce.}
Remove the pan from the heat and add the parmesan cheese. Stir to combine.
Drain the pasta into a colander in the sink and then add it to the sauce and toss gently to coat the pasta in the sauce.
Serve immediately and garnish with extra parmesan and fresh basil.
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