Pasta in Pink Sauce

Method

1. 1

   Boil 400 g pasta in salted water till al dente; reserve ½ cup pasta water and drain.

2. 2

   Tomato base: heat 2 tbsp olive oil, sauté 6 chopped garlic, then 1 chopped onion till soft. Add 4 pureed tomatoes (or 1.5 cups passata), 1 tsp oregano, 1 tsp chili flakes, salt and 1 tsp sugar. Simmer 8 mins till thick.

3. 3

   White base: in another pan melt 2 tbsp butter, whisk in 2 tbsp flour 1 min. Slowly add 2 cups warm milk, whisking till thick. Season with salt, pepper and ¼ tsp nutmeg.

4. 4

   Mix the two sauces in one pan to get pink sauce. Add ½ cup grated cheese.

5. 5

   Toss in pasta and 1 cup sautéed veg (mushroom, broccoli, capsicum, corn). Loosen with pasta water if needed.

6. 6

   Top with chili flakes, oregano and basil. Serve hot with garlic bread.

Adapted from Hebbar's Kitchen – Pink Sauce Pasta