LOL. Ok, so I should have clarified in the body of the question. Pink sauce is a combination of tomato and cream. It's good, because it's not too heavy and not "too tomatoey"* (refer to my response below).
Vee, your Italian background is showing . . . . and my ignorance is too. Red, pink and white . . ? Tomato and pork ragu are about it for me. Oh, and Alfredo (?). I don't think I know the difference between red, white or pink. I just love pasta.
We eat mainly red, or tomato based sauces. I do like white sauces, such as carbonara and alfredo, but we don't have them very often, because they are very creamy, and therefore not that good for you ( or for MY waistline anyway !!). I am not sure what pink sauces are, but suspect that they are a combination of red and white, such as a creamy tomato sauce?? Feel free to set me straight, as I am just guessing. I have a recipe called pasta with tomato and ricotta. The sauce is not quite red, and not white. It is a creamy tomato sauce, so maybe that is a pink sauce, not sure.
Red all the way. I've never gotten into white sauce, it just seems like a lot of cream to me.
Pink can be nice, I used to go to a place which made an excellent Carbonara which was pink, have never been able to find it again.
Hi Vee. I make my own with crushed garlic and thickened cream. There is also a long-life thickened cream I always have in my pantry in case I don't have the fresh one in the fridge. It just boils down to how much garlic you like in the sauce as to how many cloves you use, or the crushed one in the jars.
Tomato sauces don't like me. I love pasta and I like it with olive oil, chilli, lots of garlic, prawns,anchovy and maybe some little fresh Tiny Tom tomatoes. So not red sauce for me. Probably would like pink, and like white as long as it's not too thick.
Yes Vee, but the rest of the family ask me why I don't just pour olive oil over fresh pasta. I lovely olive oilY pasta like the one with olive oil, garlic and fried breadcrumbs (I think maybe there is parsley or some herb in there with it). The better half reckons I'd be the cheapest date you could take out to dinner !
Yes Vee, it is not an unknown recipe. I have had it whilst dining out but I just don't know the name of it. The fried breadcrumbs are obviously fried in olive oil til they turn colour, there is a bit of green in it like parsley maybe and there is a saltiness to it - like maybe from anchovy (you know how when you put that heat into anchovies they disappear). Might also be a few chilli flakes. But with nice hot pasta like maybe spaghetti or linguini it is just so light and lovely ( My family don't agree with me that it is nice and light, because they ALWAYS consider I am too heavy handed with the oil…..which is too bad for them.
ps There is a strong smell of garlic in this breadcrumb dish as well.