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Pink Sauce Pasta

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On a mundane and uneventful evening, the idea of cooking suddenly sparked excitement in me. With no plans on the horizon and a craving for something comforting, I decided to rustle up a delicious snack for myself and my brother. Together, we embarked on a culinary adventure, settling on the classic combination of pasta with tomato and béchamel sauce.

Cooking Pasta with Tomato Sauce

Boiling the Pasta

As we ventured into the kitchen, the first order of business was selecting the perfect pasta shape to accompany our sauces. With a variety of options lining our pantry shelves, we opted for penne rigate, known for its ability to hold onto sauces and deliver satisfying bites. After bringing a pot of salted water to a rolling boil, we added the pasta and stirred gently, ensuring each piece was submerged for even cooking.

Tips for Perfectly Al Dente Pasta

Achieving the elusive al dente texture requires careful attention and timing. We followed the package instructions as a general guideline but tested the pasta a few minutes before the suggested cooking time. Al dente pasta should offer slight resistance when bitten into, with a firm yet tender texture that retains a subtle bite. Once satisfied with the doneness, we drained the pasta, reserving a small amount of cooking water to loosen the sauces if needed.

Making the Tomato Sauce

Sautéing Aromatics

With the pasta bubbling away on the stove, we turned our attention to crafting the rich and flavorful tomato sauce. In a separate skillet, we heated olive oil over medium heat and added minced garlic, letting it sizzle and release its fragrant aroma. To enhance the flavor profile, we tossed in finely chopped onions and a pinch of red pepper flakes, allowing them to soften and caramelize to perfection.

Simmering Tomatoes and Seasonings

Once the aromatics had achieved a golden hue, we poured in a can of crushed tomatoes, along with a sprinkle of salt and dried herbs such as basil and oregano. Lowering the heat, we let the sauce simmer gently, allowing the flavors to meld and intensify over time. A dash of balsamic vinegar added depth and complexity, balancing the sweetness of the tomatoes with a subtle tanginess. After a brief taste test and adjustment of seasoning, our tomato sauce was ready to mingle with the pasta.

Crafting Béchamel Sauce

Creating the Roux

With one sauce underway, it was time to tackle the creamy béchamel sauce that would add a luxurious touch to our pasta dish. In a separate saucepan, we melted butter over medium heat and gradually whisked in an equal amount of all-purpose flour to create a smooth and silky roux. Stirring continuously, we cooked the mixture until it turned a pale golden hue, ensuring that the floury taste was cooked out and replaced with a nutty aroma.

Balancing Butter and Flour

Achieving the perfect balance of butter and flour is essential for a velvety béchamel sauce. Too much flour can result in a thick and pasty texture, while too little may yield a thin and watery consistency. By measuring our ingredients precisely and maintaining a steady hand while whisking, we ensured that our roux reached the ideal thickness, ready to transform into a luscious sauce.

Cooking to the Right Consistency

As the roux bubbled gently on the stove, we slowly poured in warm milk, whisking continuously to prevent lumps from forming. Gradually, the sauce thickened, coating the back of a spoon with a smooth and creamy layer. To achieve the desired consistency, we adjusted the heat as needed, simmering the sauce until it reached a luxurious velvety texture that clung to the pasta like a comforting embrace.

Adding Milk and Flavorings

Slowly Incorporating Milk

The key to a silky béchamel sauce lies in the gradual addition of warm milk, which helps to create a smooth and homogenous mixture. Pouring the milk in a steady stream, we whisked vigorously, ensuring that each addition was fully incorporated before adding more. This technique allowed the sauce to thicken gradually, resulting in a creamy and indulgent texture that coated the pasta with decadent richness.

Enhancing Flavor with Nutmeg and Seasonings

To elevate the flavor profile of our béchamel sauce, we seasoned it with a pinch of freshly grated nutmeg, adding warmth and depth to the creamy base. A sprinkle of salt and pepper further enhanced the savory notes, while a splash of Worcestershire sauce lent a subtle umami undertone. After a final taste test and adjustment of seasoning, our béchamel sauce was ready to mingle with the pasta, creating a symphony of flavors that danced on our taste buds with each bite.

In conclusion, our impromptu culinary experiment resulted in a delightful snack that surpassed our expectations in both flavor and satisfaction. The combination of tender pasta, rich tomato sauce, and creamy béchamel created a harmonious union of textures and flavors, leaving us craving for more. So, the next time you find yourself with a dull evening and a rumbling stomach, consider whipping up this quick and easy pasta dish for a deliciously satisfying treat.

Creamy Chicken Pink Sauce Pasta

Indulge in a delectable culinary adventure with our Creamy Chicken Pink Sauce Pasta. This dish combines tender spaghetti with a luscious pink sauce, made from a delightful blend of sautéed vegetables, juicy chicken, and creamy béchamel sauce. Topped with gooey mozzarella cheese and fresh parsley, this pasta dish is a feast for the senses, perfect for satisfying cravings and impressing dinner guests.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
طبق رئيس
Servings: 2 people
Calories: 955kcal


– Large saucepan
– Pan for sautéing
– Whisk
– Serving plates


For the Pasta:

  • 4 cups of boiled water
  • ½ tsp salt
  • ½ tsp olive oil
  • Spaghetti enough for two

For the Pink Sauce:

  • /2 tomato (finely chopped)
  • ½ onion (finely chopped)
  • ½ bell pepper (finely chopped)
  • 2 chicken breasts (diced)
  • 1 tbsp butter
  • /2 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • cup tomato sauce

For the Béchamel Sauce:

  • 1 tbsp unsalted butter
  • 1 tbsp white flour
  • 1 cup of full-fat milk


  • Mozzarella cheese
  • Parsley


Preparing the Pasta:

  • Bring 4 cups of water to a boil. Add ½ tsp of salt and olive oil to the boiling water.
  • Cook the spaghetti according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Making the Pink Sauce:

  • In a pan, sauté the chopped tomato, onion, and bell pepper in 1 tbsp of butter until they become tender.
  • Add diced chicken breasts to the pan and cook until they are no longer pink.
  • Season the mixture with paprika, garlic powder, and salt for a burst of flavor.
  • Pour in the tomato sauce and let the ingredients simmer together, allowing the flavors to meld.

Preparing the Béchamel Sauce:

  • In a separate saucepan, melt 1 tbsp of butter over medium heat.
  • Add 1 tbsp of flour to the melted butter, stirring continuously to avoid lumps.
  • Gradually pour in 1 cup of milk, whisking constantly until the sauce thickens. Set aside.

Assembling the Dish:

  • Combine the pink sauce and béchamel sauce in the pan, creating a creamy and delightful pink sauce.
  • Toss the cooked spaghetti into the sauce, ensuring the pasta is evenly coated.
  • Transfer the Pink Sauce Pasta to serving plates.


  • Sprinkle mozzarella cheese generously over the pasta.
  • Garnish with fresh parsley for a pop of color and added freshness.



– Feel free to customize the dish by adding your favorite vegetables or protein options.
– Adjust the seasoning according to your taste preferences.
– Serve with garlic bread or a side salad for a complete meal.


Serving: 1bowl | Calories: 955kcal | Carbohydrates: 102g | Protein: 72g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 199mg | Sodium: 1846mg | Potassium: 1658mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2603IU | Vitamin C: 55mg | Calcium: 325mg | Iron: 3mg


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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