pink sauce

This Keto Yum Yum sauce is sweet, tangy, and perfectly spiced. It's a low carb version of a classic Japanese steakhouse sauce. Best of all, it can be whipped up in 5 minutes. It's delicious on just about everything

Keto Yum Yum Sauce

mayonnaise (try my recipe here)

ketchup

rice vinegar

salted butter, melted

sriracha, optional

garlic powder

onion powder

paprika

water

Combine all ingredients (minus the water) in a bowl and mix until well incorporated. Add water a teaspoon at a time until it has reached your desired consistency. 

I don't know how I've never made this before. I trusted your advice when you said it is good on everything, so I doubled the batch. I have indeed been putting it on EVERYTHING. I even mixed some in with your chili recipe instead of sour cream. GOOD!

This Lobster Ravioli Sauce is made from only a few simple ingredients yet tastes so decadent. This cream sauce is full of crushed tomatoes, heavy cream, and grated parmesan cheese. Serve it over fresh store-bought lobster ravioli for the easiest “fancy” dinner at home. Don’t forget the wine!

Lobster Ravioli Sauce

unsalted butter

shallot (diced finely)

garlic (pressed)

thyme

oregano

basil

salt

cracked pepper

dry white wine*

tomatoes

lemon juice

lemon (optional)

heavy cream*

(plus

store-bought

Review all recipe notes and instructions before beginning.

In a skillet, heat the butter over medium heat. Add the shallot and garlic. Sauté until browned.

Stir in the dried herbs, salt, and pepper. Sauté for about 1 minute or until fragrant.

Deglaze the pan with the white white, scraping any bits off the bottom.

Add the crushed tomatoes, lemon juice, and lemon zest.

Turn the heat to medium low. Stir in the cream and parmesan cheese. Bring to a simmer and then turn off the heat.

Toss the lobster ravioli in the sauce and serve with fresh basil and parmesan on top.

Inspired by Mama D&#039;s in Newport Beach, California, this pink sauce pasta recipe is easy and absolutely delicious.

Pink Sauce Pasta

Tablespoons Extra Virgin Olive Oil

yellow onion, chopped

28 oz. can whole, peeled of San Marzano tomatoes*

salt salt

lb rigatoni or other pasta

heavy cream

Parmigiano Reggiano

basil leaves, chopped (optional)

Heat olive oil in large pot or dutch oven over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute. Do not brown or burn onions or garlic.

Using your hands, break up the San Marzano tomatoes as you pour them into the large pot. This will release the juices and help break up the tomatoes so they cook evenly. Add salt and bring to a soft boil, then lower heat to low and simmer for 30 minutes.

Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente.

After tomatoes have cooked for 30 minutes, use an immersion blender in your large pot to blend the sauce into a creamy, smooth consistency. You may need to tilt your pot to one side so the sauce can gather and your blender is fully immersed. ** Keep the pot on low heat and add cream, Parmigiano Reggiano, basil and stir until smooth.

Once the pasta is cooked, remove 1 cup of pasta water from the pot and set aside. Add hot pasta to sauce and stir to combine. Remove from heat and add 1/2 to 1 cup of pasta water, adding more if your sauce is too thick. The pasta sauce will quickly set up as it cools. Serve immediately with additional grated parm if desired.

This creamy tomato pasta with chickpeas uses simple pantry staples for  flavorful and satisfying pasta dinner that&#039;s better than a fancy restaurant meal. The pink tomato cream sauce is luxurious, with only a little bit of cream that you can adjust to your liking (a less guilty option). If you like, you can use milk instead of cream for a lighter sauce. And for a vegan option, swap out the cream for unsweetened oat creamer, and skip the cheese.

Creamy Tomato Pasta with Chickpeas

paccheri pasta, (any short pasta will work)

Extra virgin olive oil

whole San Marzano tomatoes

garlic cloves, (minced)

can chickpeas, (drained and rinsed)

Kosher salt and black pepper

red pepper flakes

heavy cream, (or Unsweetened oat creamer)

cheese

In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the tomatoes and garlic. Add the chickpeas. Season with kosher salt, black pepper, the oregano, and red pepper flakes. Bring to a boil, then lower the heat and cook over low heat for 10 to 15 minutes.

While the sauce is cooking, bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook to al dente according to package instructions (about 8 to 9 minutes). Reserve about 1 cup of the pasta cooking water then drain the pasta.

After the sauce has been simmering for 10 to 15 minutes, over low heat, stir in the heavy cream (start with 1/4 cup and add as you need to) and a little bit of the starchy pasta water (again, start with ¼ cup or so). Taste and adjust the seasoning or add more heavy cream to your liking.

Add the cooked pasta to the pan with the sauce and toss to coat. Taste and adjust seasoning.

To finish, stir in the parsley and a sprinkle of Pecorino Romano or grated Parmesan. Enjoy!

https://content.jwplatform.com/videos/3D03mAni.mp4

Pasta with tomato cream sauce and chickpeas

Yum Yum Sauce is an easy sauce for seafood and vegetables.&nbsp; Now you can make your favorite pink sauce at home!

Yum Yum Sauce Recipe

mayonnaise

tomato paste (or ketchup)*

butter (, melted)

smoked paprika

sugar (less if you use ketchup)

Hot sauce (, cayenne, dried red pepper flakes, optional)

Combine Sauce

Combine mayonnaise, tomato paste, melted butter, garlic powder, onion powder, smoked paprika, water, sugar and hot sauce in a small food processor. Blend well.

Chill

For best results, allow sauce to chill and flavors to marry for at least 1 hour.

Serve

If you&#039;ve tried this recipe, come back and let us know how it was in the comments or ratings.

https://www.youtube.com/watch?v=cj0v0rGlTBw

Yum Yum Sauce is an easy hibachi sauce for seafood and vegetables. Homemade yum yum sauce is so easy! 
Recipe: https://www.savoryexperiments.com/yum-yum-sauce/

Yum Yum Sauce is the pale pink sauce that you have probably enjoyed at your local hibachi restaurant. This sauce is packed with flavor and is perfect to pair with seafood, veggies,  chicken, and fried rice.

Yum Yum Sauce

ketchup (or tomato paste)

Tb sugar

tsp salt

ginger

To a small mixing bowl, whisk together the mayo, water, ketchup, sugar, garlic powder, paprika, salt, ginger, and onion powder.

Cover the bowl with a lid or plastic wrap and refrigerate for at least an hour for the flavors to come together.

After an hour, give the sauce a stir and serve.

Pink sauce pasta is the best easy 20-minute dinner recipe! This creamy tomato sauce (also called rose sauce) is made without heavy cream, and is so delicious!

Best Pink Sauce Pasta Recipe

dry penne pasta (300 grams)

butter

garlic (minced)

onion

tomato sauce

fine sea salt

chicken broth

milk*

full fat cream cheese

freshly shredded pizza mozzarella**

Tablespoon chopped parsley (optional, for garnish)

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil and cook the penne pasta to al dente, according to the package instructions. 

Heat a large non-stick skillet over medium heat,...

Heat a large non-stick skillet over medium heat, melt the butter and then add in the onions. Cook for about 5 minutes, or until they are translucent. Add the garlic and cook for another 1 - 2 minutes, or until aromatic. (Stir frequently to avoid burning  your garlic and onions.)

Now add the tomato sauce, chicken broth, dried...

Now add the tomato sauce, chicken broth, dried basil, dried oregano, salt and stir. Bring to a simmer for 2 - 3 minutes, stirring occasionally.

Add in the milk and cream cheese and...

Add in the milk and cream cheese and stir until melted, then mix in the shredded mozzarella cheese and let simmer for 7 - 8 minutes (it’s important to not let the sauce boil, but just simmer instead).

Mix the pasta in with the sauce. Garnish...

Mix the pasta in with the sauce. Garnish with the chopped parsley and a little extra mozzarella if desired then serve!

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Keto Yum Yum Sauce

Lobster Ravioli Sauce

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Creamy Tomato Pasta with Chickpeas

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Yum Yum Sauce

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Top 7 pink sauce recipes from across the web

The most viewed pink sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Yum Yum Sauce

Lobster Ravioli Sauce

Pink Sauce Pasta

Creamy Tomato Pasta with Chickpeas

Yum Yum Sauce Recipe

Yum Yum Sauce

Best Pink Sauce Pasta Recipe

The most viewed pink sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine