If you've been reading my blog for a while, I tend to post step-by-step photos on how to recreate the recipe. I didn't really intend to blog this recipe, because I was tired (and hungry). It was dark outside, and I didn't want to set up a light stand in order to photograph. The recipe turned out to be very easy to make, and by the time I took the dish of baked pasta out of the oven-- and I took a taste-- I knew I had to share this.
I subscribe to Fine Cooking Magazine, and I signed up for their "Make It Tonight" newsletter. The star of the show is the "pink sauce". You need canned tomatoes (I used San Marzano), onion, garlic, fresh parsley and red pepper flakes. I pureed the tomatoes in my food processor in no time at all.
Once you saute' onion, garlic& red pepper flakes, you add the pureed tomatoes and 1/2 cup of heavy cream-- and that' s not a lot of cream, considering this recipe makes 8-10 servings. (Next time, I'll cut the recipe in half).
As always, a printable recipe is at the end of this post.