(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.
1/4 cup butter
1/4 cup flour
2 cups milk
1 tsp. salt
1/2 cup parmesan
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).