any recipes for pink sauce?

[latebloomer]

I'd like to make it with shrimp, over pasta. Do you just mix canned tomatoes with cream? Spices? What about vodka-- does that make it much better? Thanks in advance!

[eleny]

1. I searched in Google

There are several recipes out there. One didn't even call for tomato. It had Port wine in it. But never any vodka.

[Stinky The Clown]

2. Look up Newburg sauce ... or shrimp newburg

and improvise from that.

And yes, vodka is a new addition to the culinary quiver.

[NashVegas]

3. You Can Always Try

using a white wine sauce and substituting rosé,

[Jessica]

4. I made one last night ....

Very basic:

Sautee 1 small onion (chopped) & a couple cloves garlic (minced) in olive oil. Stir in a 28 oz. can of crushed tomatoes & bring to a bubble. Add about a cup of cream, a couple pinches of ground cinnamon & some salt & pepper.

I don't know exactly if this is what you're supposed to do, but it worked for me! I tossed it w/ penne & some diced ham, put it in a baking dish, covered it w/ parmesan & baked.

Also, Rachael Ray has a good vodka sauce that I've tried:

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

[Momgonepostal]

5. I have a recipe for this at home

I can type it up later if you like.

It's basically crushed tomato, whipping cream, prosciutto, and a little vodka.

[eleny]

6. that sounds so easy!

what does the vodka do for the flavor in cooking? i can understand wine and brandy that has an interesting flavor. but when the vodka cooks off its alcohol - what's left to help the recipe? i'm really curious.

[Stinky The Clown]

8. I'm with you

While vodka gets a fair amount of play in culinary circles, I don't get it. Maybe my tastes aren't discriminating enough. :shrug:

[Momgonepostal]

9. Hard to say, but it does change the flavor a bit

I can't really say exactly what it does, and I'm not a vodka drinker at all, but it does something nice for this sauce.

Anyway, here's the recipe I have. This makes a lot of sauce, so you can either 1/2 the recipe or freeze half for later. I've frozen this sauce before and it revives itself nicely when thawed.

Penne Rigate con Salsa alla Vodka

2 28oz cans crush tomato
2 Tbsp Olive Oil
3 Tbsp Butter
1 Med. Onion, finely chopped
8 oz heavy whipping cream
1/4 lb Prosciutto, finely chopped
1/3 cup Vodka
1 pound penne rigate, rigatoni or other ridged pasta. The ridges hold the sauce nicely.

Pepper, salt, and parmesan cheese to taste

Heat oil and butter, then onion and prosciutto and cook until onions are transparent. Add tomato sauce and cook over medium to low heat for 25ish minutes, stirring constantly. Add vodka, salt and pepper. Stire in heavy cream and bring to a boil. Reduce to low heat and cook for 4 minutes, stirring so it does stick. Sauce should be a light reddish color. Pour over cooked pasta and serve with parmesan cheese.

[latebloomer]

7. Thanks, everyone!

Can't wait to try it-- Company coming Saturday!!