Creamy Turkish "Pink Sauce" Pasta
849kcal
Ingredients
- 8 oz Short Pasta (Penne, Fusilli, or Rigatoni)
- ⅓ cup Vegetable Oil
- 1 medium Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tbsp Red Pepper Paste
- 1 cup Heavy Cream
- ½ cup Shredded Kashar Cheese or Mozzarella
- ½ cup Starchy Pasta Water (reserved from the pot)
- Salt (to taste)
Equipment
- Large Pot: For boiling the pasta.
- Deep Skillet or Sauté Pan: To build the cream sauce and toss the pasta.
- Whisk or Wooden Spoon: To emulsify the cream and paste.
Method
- Boil the pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté diced onions in oil until soft, then add minced garlic and cook for 1 minute.
- Add the pepper paste and sauté for 2 minutes to release its color and aroma.
- Pour in the heavy cream and whisk until the sauce turns a uniform, creamy orange.
- Stir in the reserved pasta water and shredded cheese. Mix until the cheese is melted.
- Toss the cooked pasta into the sauce and stir until every noodle is glossy and coated.
Nutrition
Serving1servingCalories849kcalCarbohydrates66gProtein17gFat58gSaturated Fat25gPolyunsaturated Fat16gMonounsaturated Fat14gTrans Fat0.2gCholesterol104mgSodium147mgPotassium359mgFiber3gSugar7gVitamin A1315IUVitamin C6mgCalcium177mgIron1mg
Notes
If the sauce looks too thick after adding the pasta, don't be afraid to add another splash of pasta water. You want the noodles to look "supsulu" (juicy/saucy), not dry. Serve immediately while hot!