La Vie en Rosé

I used to *love* creamy pasta sauces. Fettuccine Alfredo. Mmmmmm.

And then I became conscious of my "personal spare tire" also referred to as the "muffin top." If only I had blown a tire, and not broken my leg. I would have had a spare.

Lately, at my favourite Italian restaurant: Marcello's, I will compromise and get a rosé sauce. I've never made a rosé sauce at home before, but last week (yes, this post is about last week since I have no new pictures) I whipped up a delicious rosé sauce.

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I don't actually know how the experts make a rosé sauce, but this one turned out pretty tasty and was soooo easy. Too easy... I'm sure I'm doing something wrong. But until I look up a recipe and make it the right way, this is the way I will do it.

Step 1: Get a pot of water boiling. (Whenever making pasta, you should always get a big pot of water boiling first.)

Step 2: Go treat yourself to a beautiful Le Creuset braiser. Okay, that part is optional: but for all those getting married and creating a wedding registry, this is highly recommended. I use it for pasta sauces, stir fries, quick stews, steaks... and I refer to it as the skillet... but I guess the skillet is shallower.

Real Step 2: Mince up garlic and chop up whatever else you want to put in your sauce: mushrooms, zucchini, peppers etc...

Step 3: Olive oil in the shallow pan or whatever you're using to make your sauce. Add everything you chopped. Hold the fresh basil until later if using. Don't forget to season with salt and pepper.

Step 4: Before your garlic burns, add a big scoop of tomato paste (perhaps the organic local one that you got in your biweekly CSA box?) Add chicken or vegetable stock. Adjust either more stock or more paste until you get enough sauce and a nice consistency and nice flavouring.

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Step 5: Your water is probably boiling now. Add (lots of) salt, and your pasta and cook according to package.

Step 6: Add the basil to the sauce. Pour in a small quantity of half and half cream. Or whatever cream you happen to have: light (4%), table (18%), full fat goodness (40%). Add small quantities of cream until you're happy with the creaminess. I think I added 3 tablespoons. I used half and half. Taste and season if required.

Tada! Pour sauce over pasta. Finish with some freshly cracked black pepper and parmigiano reggiano. Yes, I just wrote that with a Giada de Laurentiis accent. Mmmm... "creamy, tangy, the pasta is perfectly al dente..."

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