I have this vivid memory as a kid of the first time I encountered so-called “pink sauce.” Staring up at an overhead menu in a bustling Italian restaurant, trying to make sense of all the -oni’s, -oli’s, and -ini’s, I read “white sauce,” “red sauce,” and “pink sauce” in their descriptions. I knew I liked cheesy, buttery Alfredo and the classic savory marinara, but what was this tainted compromise of the two? Nothing to tempt me. I ordered a calzone, I think.
But this week, when I looked in the fridge for lunch and found a single serving of leftover tomato sauce, a bottle of heavy cream soon to go bad, and just enough penne, what was I to do but make some pink sauce myself?
- 1 cup cooked penne
- ½ cup tomato sauce
- 1 Tbsp. heavy cream
- Basil leaves
- Parmesan cheese
Top the penne with the tomato sauce and microwave for 90 seconds. Drizzle the cream over the top and garnish with basil and parmesan.