Last time we covered the simplest and most well known of the spaghetti toppings– meaty red sauce. Today’s we’re upping our game. This is what’s known as a pink sauce, or a blend of an Alfredo and a Marinara– that’s right, two sauces in one. This one is a bit special for me personally, as it is the very first recipe I created and perfected all on my own over 10 years ago. I’ve never actually shared this anywhere before, so lucky you.
As with everything we make, there are a few things you need to know to do this well. First– red sauce always gets made first. If you make the white first it gets overdone and doesn’t come out right. Second, timing is important here. When the white sauce is ready, the pasta should be ready too. I recommend keeping a pot of salted water boiling when you start the white sauce so you can boil the pasta at the same time. Finally, the cheese matters a lot in this recipe, so don’t skimp and don’t get the fake stuff.
Pink Sauce:
Marinara:
- 2-28oz Cans Peeled, Whole San Marzano Tomatoes (as real as you can find)
- 3-5 Tablespoons Olive Oil
- 4 Garlic Cloves, Riced or Diced
- Several Hefty Pinches Each of: Salt, Cracked Black Pepper, Oregano, Parsley, Basil, Thyme.*
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Red Pepper Flakes
- Rind of Parmesan (optional but recommended)
*Cooking is art. Exact measurements here wouldn’t help you make this any better and I change them every time based on how it tastes. Add less than you think you need at the start, and some more before simmering after you taste it.
Method:
Large sauce pot over medium high heat. Add the Olive Oil, and once it starts getting warm, add the garlic. You’re trying to cook it just enough so that the oil is infused with garlic flavor and the garlic itself becomes aromatic. Once it’s sizzled for a minute or two, add all the contents of both cans of tomatoes. Crush the whole tomatoes with a spoon or wire whisk or masher until the sauce becomes semi-smooth and thick. Add the seasonings, herbs, onion powder, and red pepper flakes. Reduce heat to simmer, add your parm rind if you have one. Simmer, stirring every few minutes for 30-60 minutes. The end result should be fairly thick, almost a paste. Don’t forget to remove the rind and toss it before moving on.
Alfredo:
- 1 Quart Heavy Cream
- 2 Sticks Unsalted Butter
- 1/2 Teaspoon Cracked Black Pepper
- 1/2 Teaspoon Salt
- 1/8-1/4 Teaspoon Freshly Grated Nutmeg
- 2 Cups Grated Romano, Parmesan, or Combination of the Two
Method:
If you haven’t started your pasta yet, do so now. In a large pot or a high-walled, XL saute pan, melt the butter over medium heat. You want it melting, not bubbling. When the butter is completely melted, pour 3/4 of the heavy cream into the butter, and turn the heat to medium-high. We’re looking for a chemical reaction to occur when this boils– the creamy mixture will first start to shimmer, then suddenly try to boil over. When this happens, turn down the heat, add the salt, pepper and nutmeg, and stir continuously until it settles down a bit– about 30 seconds. Add the rest of the cream. Add half of the cheese and stir until that melts in and becomes a creamy sauce. Save the remaining 1 cup for the finish. Your pasta should be ready at this point, so drain it and prep for the finish.
Finishing the sauce:
Take your marinara sauce and pour it into your alfredo sauce while maintaining medium-low heat. I’ve done the other way around, but tomato into cheese seems to work the best. Stir until a uniform, pink-ish orange sauce appears. It should be bubbly.
At this point the pasta should be drained and ready, your cheese standing by, and you should be taste testing. If it needs salt, add some. If it needs pepper, add some. Too thick? Add a bit of cream or a small can of tomato sauce. This is very much a recipe you can play with. The last step is tossing the pasta in the sauce, and adding 1/2 of the remaining cheese into the pan. The cheese will melt immediately, making a creamy, thick, cheesy, tomato-y goodness like you’ve never tasted. This sauce is truly life-alteringly good.
Plate by twirling the noodles on a pasta fork or with tongs, and twisting onto the plate. Top each serving with some additional cheese and/or some chopped Italian parsley.
This will make a lot of dishes– especially if you’re like me and pair it with Chicken Parmesan. That’s something you’re going to have to come to terms with. Taking a bite helps.
Christian McCall 