Cheesy Pink Pasta

Ingredients

• 12 oz Pasta (Cook until al dente; reserve pasta water before draining.)
• 2 tbsp Butter (For sautéing.)
• 2 Shallot (Finely minced.)
• 3 cloves Garlic (Minced.)
• 3 tbsp Tomato paste
• 1 tsp Paprika (One of the spices used for the pink sauce; exact spice blend was not specified in the transcript.)
• 1 tsp Italian seasoning (Estimated spice blend; the original transcript refers to a variety of spices without listing them.)
• 0.25 tsp Black pepper (Or to taste.)
• 1 tsp Chicken bouillon (Use a vegetarian bouillon if desired. Exact amount estimated from the transcript.)
• 1 cup Evaporated milk (Temper with some of the warm tomato mixture before adding to the pan to help prevent curdling.)
• 0.5 cup Cooking cream (The transcript does not specify the type or exact quantity; heavy or table cooking cream may be used.)
• 1 cup Pasta water (Reserve from cooking the pasta; add gradually as needed for sauce consistency.)
• 2 slices Processed cheddar cheese slices (Added for its emulsifying properties and creamy texture.)
• 1 cup Mozzarella cheese (Shredded; add at the end and stir until melted.)
• Salt (For the pasta water and seasoning, to taste.)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water; then drain the pasta and set it aside.

2. 2

   While the pasta cooks, melt the butter in a large skillet or sauté pan over medium heat. Add the minced shallots and cook for 2–3 minutes, stirring occasionally, until softened and translucent.

3. 3

   Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic brown.

4. 4

   Add the tomato paste, paprika, Italian seasoning, black pepper, and chicken bouillon. Stir continuously for 1–2 minutes so the tomato paste darkens slightly and the spices become aromatic.

5. 5

   Pour the evaporated milk into a small bowl or measuring jug. Whisk in several spoonfuls of the warm tomato-spice mixture to gradually raise its temperature and temper the milk, reducing the risk of curdling.

6. 6

   Pour the tempered evaporated milk into the skillet and stir until the sauce is smooth and evenly pink. Keep the heat at medium-low and avoid a rapid boil.

7. 7

   Add the cooking cream and stir to combine. Simmer gently for 2–3 minutes, stirring frequently, until the sauce is hot and lightly thickened.

8. 8

   Add about half of the reserved pasta water and stir. Adjust with more pasta water as needed until the sauce is creamy and loose enough to coat the pasta.

9. 9

   Add the drained al dente pasta to the skillet. Toss thoroughly over low heat until every strand or piece is coated and the sauce clings smoothly to the pasta.

10. 10

    Add the processed cheddar slices and stir until completely melted and incorporated. The processed cheese helps keep the sauce emulsified and creamy.

11. 11

    Add the shredded mozzarella and stir until melted. If the sauce becomes too thick, loosen it with another splash of reserved pasta water.

12. 12

    Taste and adjust the seasoning. Serve immediately while hot and creamy, optionally alongside crispy chicken cutlets as suggested by the creator.

Notes

The transcript provides the method and key ingredients but does not give exact measurements for most ingredients or identify the complete spice blend. Quantities marked with lower confidence are practical estimates. Serve immediately for the smoothest texture; gently reheat leftovers with a splash of milk or pasta water.

Nutrition per serving

• main
• pasta
• vegetarian
• cheesy
• creamy
• stovetop
• comfort food
• quick meal