Pink Sauce

(Except in my picture it looks rather orange.)  This is a lovely sauce for pasta.  It combines a tomato sauce and a white sauce, turning them into an elegant pink sauce.  I often serve it over cheese tortellini as a side dish.  In the picture above, I served it over lobster ravioli (Costco), which was the main course.  It made for a perfect Valentine’s meal.

White Sauce:

1/4 cup butter

1/4 cup flour

2 cups milk

1 tsp. salt

1/2 cup parmesan

Marinara Sauce:

1 (15 oz) can diced tomatoes

2 or 3 TBS tomato paste (not really necessary)

2 TBS olive oil

4 cloves garlic, minced

1.  For the white sauce, melt the butter over medium heat and stir in flour.  Slowly add milk, whisking the entire time.  Slowly bring to a boil while continuing to stir, until mixture thickens.  Add salt and parmesan.

2. You can use your favorite marinara sauce, or make this quickie version: Heat olive oil over medium heat and add garlic, stirring for about two minutes (do not brown).  Add tomatoes (and tomato paste, if using) and simmer over medium-low heat for about 20 minutes.

3. Combine both sauces and heat through.  (If using jarred marinara, add about a cup or more, depending on your preference).

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