Pink Marinara Sauce – Italian Pink Sauce Recipe (VIDEO)
Chef Jason Hill shares his favorite pink marinara sauce, also known as an Italian pink sauce, in this episode of “Chef Tips.” Inspired by a sauce served at Newport Beach restaurant Mama D’s, this Italian pink sauce recipe is delicious with spaghetti, ravioli, and eggplant parmesan. Here is Jason’s recipe for pink sauce:
1 jar roma or plum tomatoes
1 tablespoon dried or fresh basil
1/2 onion, chopped
1 carrot, grated
1 teaspoon garlic-shallot puree or 1 clove garlic
1/2 teaspoon crushed red pepper
1/4 cup heavy cream
Salt and sugar for seasoning
Preheat pan on medium high heat. After 1 minute, add 2 tablespoons olive oil and saute carrot and onion until soft and translucent. Add the garlic puree and cook another couple minutes. After 5 minutes, add dried basil and tomatoes. After it starts to boil, sprinkle in crushed red pepper and put the lid on. Simmer 30 minutes. Remove lid and let reduce a bit more. Transfer to food processor or blender and pulse for 30 seconds. To finish, season with a pinch of salt and a teaspoon of sugar if it’s too acidic. To make the pink sauce, add about 1/4 cup heavy cream and mix again.
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Tomato Marinara Sauce Recipe
Tomatoes are a staple ingredient in many Italian dishes, and one of the most popular is the classic tomato marinara sauce. Whether you’re using fresh or jarred tomatoes, this sauce is easy to make and packed with flavor. In this article, we will be sharing a step-by-step recipe for making a delicious tomato marinara sauce.
Ingredients:
Jarred or fresh tomatoes
1 tablespoon dried basil (or fresh basil if available)
1/2 onion
1 carrot
1 teaspoon garlic shallot puree or 1 clove of garlic
1/2 teaspoon crushed red pepper
2 tablespoons olive oil
pinch of kosher salt
1 teaspoon sugar
1/4 cup heavy cream (optional)
Instructions:
Dice the onion and grate the carrot.
Preheat a pan over medium-high heat and drizzle in the olive oil.
Add the diced onion and grated carrot to the pan and saute until the onions are translucent, about 5 minutes.
Add the garlic shallot puree and let cook for a couple of minutes.
Add the dried basil (if not already included in the jarred tomatoes) and the crushed red pepper.
Put the lid on and turn down to a simmer for 30 minutes.
Remove the lid for the last 5 minutes to reduce the sauce.
Transfer the sauce to a food processor or blender and pulse for 30 seconds to 1 minute.
Season with a pinch of kosher salt.
If necessary, add a teaspoon of sugar to cut down on acidity.
If desired, turn the sauce into a pink sauce by adding a quarter cup of heavy cream.
This special tomato sauce, also known as marinara sauce or pink sauce, goes great with every type of pasta. It’s also a favorite with eggplant parmesan. The recipe is simple and can be easily adjusted to your taste preferences. So, go ahead and try this tomato marinara sauce recipe and let us know how it turns out!
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It's called rose sauce wtf 😂
This looks soon delicious! Thank you for the recipe, definitively going to give this one a try. Greeting from L.A!
This is the way I grew up eating spaghetti sauce
Isn't this called rosa sauce?
1 clove of garlic is never enough
wow nice …… I will also make this thanks
how about heavy whipping cream?
I just made it! And it was delicious!! Thanks (y)
This looks amazing but why do you add a carrot
I felt my stomach shoot through the ceiling when you said ow 😭
Thanks dude
Well done video. I don't cook, but I'm going to try this one. How would you compare this to the pink sauce at Mama D's? I don't mean better or worse, but similarity? I want to try and recreate that sauce so I don't have to spend 18+ dollars to enjoy it. Thanks!!
Excellent, easy-to-follow video with minimal yet essential and down-to-earth narration.
The quality of your videos is so high that you're kitchen around you honestly looks fake. Definitely the highest quality food videos on youtube right up there with Food Wishes
No more "chef" jason hill???
Looks good! I might have to try that one.
Nice sauce Chef Jason. l like the addition of heavy cream to it. Thanks. Neil
Instead of using a food processor you can use an emersion blender (if you have one) 😉
Looks delicious Jason!
The simple recipes are always the best!! I am glad that he jars it with basil. I was about to fly you some fresh basil from my yard. The thing I do love about our weather here is having a constant garden and being able to run out and grab certain herbs! That looked fantastic. I got a little silly grin on my face when you put in that splash of heavy whipping cream. I've found I have to always add sugar now Scott doesn't have acid reflux. Thanks for the unexpected midweek video! 🙂