Easy Pink Sauce Pasta

 I adore pasta and I eat entirely too much of it. This is one of my favorite easy pastas to make for lunch or dinner. I'm not the biggest fan of marina too much tomato bothers my stomach but sometimes I just want to have that marina flavor. Solution? Pink sauce. Pink sauce is an amazing combination of alfredo and marina that cuts down on the acidity of tomatoes. Even the staunchest tomato sauce haters in my family enjoy this sauce. You can make it on any type of pasta you like. One of my favorites is bow ties. I decided to have spaghetti today. This it totally flexible so I'm not going to include a lot of measurements just ingredients and instructions. Best part is you can make it one pan and there's no time consuming thickening of the alfredo.

Select your pasta of choice and make an appropriate amount for who ever is eating. I had about a quarter box of thin spaghetti in the pantry so that's what I used today. If using long noodles I usually do about a quarter pound per person, you can also use the large hole in the middle of the spaghetti scooper to measure, but I find that pasta amounts are not quite enough or all the pasta in the world. Cook according to package directions in water that has about a tablespoon of salt in it and a small amount of olive oil. Strain pasta and set aside.

In empty pan place butter I use about a half tablespoon per person. Add the drained pasta. Add a tablespoon or two of Parmesan cheese, the Kraft stuff works perfectly fine. I just happened to have the shredded one on hand. I used a bit more cheese than I normally would but it was what was left in the container. Then add heavy cream. Its somewhere between two tablespoons and a quarter cup of cream you want enough to cover the pasta but not drown it.  As shown in the picture below.

Now turn the stove on to medium heat and stir like hell. If you're using fresh Parmesan it usually clumps into a sticky mess on the spoon so scrape that goo on the side of the pan and then work it back into the pasta. Add salt, pepper and garlic powder to taste. I usually just do a light sprinkle across the top of the pan. Now you have super easy alfredo. I totally make my pasta like this all the time. It cuts down on the amount of cream and sauce that is used and I don't feel sick like I do if I get alfredo out and there's a lovely lake of cream in my bowl. Obviously this isn't low-fat by any means but its a little bit better of an option than it could be.

To make pink sauce add three to four spoon fulls of marina sauce, more if your a big sauce or marina fan, when I make it for my good friend I always add some extra sauce for him cause he likes things super saucy.  I usually use a tomato basil sauce if I don't have any homemade on hand. Bertolli makes a pretty decent sauce. Top with Parmesan cheese and some fresh basil if you happen to have some on hand. When I make this for dinner I usually will add some Italian sausage. I use about a quarter pound of sausage for two people or one link. Spread the sausage out when you cook it so its in small chunks and stir it in between the white and marinara sauces. It makes a freaking awesome dish. Serve with garlic bread and a salad for a complete meal.