Por
Master Receita Solta
"Penne with pink sauce combines peeled tomatoes sautéed in olive oil with garlic and the velvety consistency of heavy cream. The result is a pinkish sauce in which the natural acidity of the fruit is attenuated by the milky notes, creating a smooth and balanced profile. The tubular shape of the penne retains the creamy sauce in its outer ridges and inside the cylinder. Finished with grated parmesan cheese and emulsified with the pasta water, it is a functional and efficient preparation for quick meals."
- Brown the minced garlic in olive oil over low heat without burning to avoid bitter notes in the sauce. - Cook the peeled tomato for 10 minutes, breaking up the pieces to form a homogeneous base. - Incorporate the heavy cream over low heat for 5 minutes to emulsify the ingredients without curdling.
In a large pot, cook the penne in boiling salted water, following the package instructions until al dente.
While the pasta cooks, heat the olive oil in a skillet over medium heat.
Add the minced garlic and saute until golden brown, taking care not to burn.
Add the peeled tomatoes and cook for about 10 minutes, mashing the tomatoes with a wooden spoon until a sauce forms.
Adicione o creme de leite ao molho e misture bem, cozinhando por mais 5 minutos para incorporar os sabores.
Season with salt and black pepper to taste.
When draining the penne, reserve some of the cooking water.
Mix the penne into the sauce in the skillet, adding a little of the cooking water if necessary to loosen the sauce.
Finish with grated parmesan cheese on top before serving.
Encontramos os melhores utensílios e ingredientes para você preparar Penne with Pink Sauce: A Creamy Delight for All Occasions com perfeição.
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- Pink with chicken: Add grilled chicken breast cubes before incorporating the heavy cream. - Spicy Rose: add a pinch of dried red pepper flakes to the olive oil along with the minced garlic. - Pink with basil: add torn fresh basil leaves when turning off the heat of the sauce.
- O penne pode ser trocado por rigatoni ou fusilli, massas curtas que retêm cremes com eficácia. - O tomate pelado pode ser substituído por 400g de tomates italianos maduros sem pele picados. - O azeite de oliva pode ser substituído por uma colher de sopa de manteiga sem sal no refogado.
Store in an airtight container in the refrigerator for up to 3 days. Heat over low heat with two tablespoons of milk or filtered water to restore the smooth texture without drying the penne.
We do not recommend freezing the finished dish with the heavy cream and pasta, as the emulsion breaks when thawing. Freeze only the cooked peeled tomato base for up to 90 days.
Serve in heated deep plates, spreading the sauce all over the pasta. Finish by sprinkling finely grated parmesan cheese and a subtle pinch of freshly ground black pepper.
Yes, the acidity combined with intense boiling can separate the whey from the cream. To avoid this, reduce the heat to the minimum before adding the cream and do not let the mixture boil vigorously.
The cooking water is rich in starch released by the penne. When mixing a few spoonfuls of this water into the sauce with the pasta, it helps to emulsify the fat and makes the cream adhere perfectly to the noodles.
It can be used, but canned peeled tomatoes offer fresher flavor and fewer additives or sugars, ensuring a pink sauce base with cleaner acidity and superior texture.
The grated parmesan should be added on top of the individual plates right after serving, preserving its fresh aroma without burning or hardening in the skillet.
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