If you're a fan of creamy pasta sauces with a touch of sophistication, you'll fall in love with this creamy pink sauce recipe infused with cognac. This sauce offers the perfect balance of creaminess from heavy cream, the vibrant tang of tomatoes, and the luxurious depth of cognac. Follow this guide to master a restaurant-quality pink sauce at home.
Ingredients for the Creamy Pink Sauce
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cognac
- 1 can (14 oz) crushed tomatoes or tomato passata
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- A pinch of red pepper flakes (optional for a bit of heat)
- 1 tsp sugar (to balance the acidity)
- 1 tbsp of fresh basil, chopped (for garnish)
Preparation Steps
Step 1: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute, being careful not to let the garlic burn.
Step 2: Deglazing with Cognac
Increase the heat to medium-high, then carefully pour in the cognac. Use a spatula to scrape up any bits stuck to the bottom of the pan. Let the alcohol cook off for about 2-3 minutes.
Step 3: Adding Tomatoes
Lower the heat and add the crushed tomatoes or passata. Allow it to simmer gently for about 10 minutes, stirring occasionally, to let the flavors meld.
Step 4: Cream and Cheese
After the tomato sauce has simmered, pour in the heavy cream, stirring continuously to combine. Then, sprinkle in the Parmesan cheese. Stir until the cheese has melted into the sauce, creating a silky texture.
Step 5: Seasoning
Season with salt, pepper, red pepper flakes, and sugar. Taste and adjust the seasonings as needed. The sugar helps to counteract the acidity from the tomatoes, achieving a balanced flavor profile.
Step 6: Finish and Garnish
Once your sauce has thickened to your liking, remove it from the heat. Stir in the fresh basil for a burst of color and freshness, or use it as a garnish after plating.
⚠️ Note: Cooking with alcohol like cognac not only adds flavor but also requires you to handle it carefully to avoid flare-ups. Always pour the alcohol away from any open flame.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Cognac | 1/2 cup | Depth of flavor, deglazing |
| Tomato | 1 can | Base flavor, color |
| Heavy Cream | 1/2 cup | Creaminess |
This creamy pink sauce with cognac isn't just delicious; it's versatile. Pair it with your favorite pasta, use it as a topping for gnocchi, or even as a base for a rich chicken or seafood dish. With its blend of flavors, it elevates any dish it accompanies to a gourmet level.
Can I use another type of alcohol instead of cognac?
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Yes, you can substitute cognac with brandy, sherry, or even a dry white wine for a different but equally delicious flavor profile.
How can I thicken the sauce if it seems too thin?
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Simply let it simmer longer to reduce, or you can add a bit more cheese or thicken it with a slurry of cornstarch and water.
Is this sauce suitable for vegetarians?
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If you ensure the Parmesan cheese is vegetarian (made without animal rennet), then yes, this sauce can be vegetarian-friendly.
