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Episode 106 - In The Pink
Pink Pasta
Think Pink Pasta
This is a very simple smoked tomato pasta in keeping with our pink theme. It's also a nice jumping off point to make pastas for different colour themes. You may wish to try spinach linguine for a green pasta, yellow tagliatelle with saffron also works. Which ever colour you choose, it's a simple way to make a dish dazzling!

Ingredients  Serves four
  • 3-cups, smoked tomato fusilli pasta (available at supermarkets and specialty food shops)
  • 6-cups boiling water
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup, shallots, minced
  • 1/4 cup. sun-dried tomatoes, sliced into thin strips (soak sun-dried tomatoes in hot water for a few minutes to remove some of the salt)
  • 1 cup thick tomato sauce
  • 1 cup 10% cream (added slowly until sauce reaches desired pink colour)
  • 8-slices prosciutto, cut into thin strips
  • pink peppercorns for garnish
  • salt to taste

  • Cook fusilli in salted water for approximately eight-minutes or as per directions. Drain and set aside. Keep warm.
  • Heat oil in a non-stick pan on medium-high. Add shallots and allow to saute for a few minutes, until they become translucent.
  • Add sun-dried tomatoes and allow to saute for a couple of minutes.
  • Add tomato sauce and allow to saute for a few minutes.
  • Stir in cream, a little at a time, until you achieve the desired tone of pink.
  • Add prosciutto strips and allow to cook for an additional minute or so, until prosciutto is warm.
  • Stir sauce into pasta and sprinkle top with pink peppercorns and salt. (Taste before adding salt, as sun-dried tomatoes and prosciutto already have a fair amount of salt content)