The first time I experienced pink sauce was when my son took me to Mama D’s Restaurant in Newport Beach, California. It was the perfect ending to a day at the beach with the family. It was a Saturday night and when we arrived, there was a waiting line out the door! But, my first great impression of the restaurant was the excellent customer service. There were chairs lined up outside for guests who were waiting for their turn to be seated inside the restaurant. Customer service point #1. Then I noticed a young lady with a bread basket making her way through the crowd, sharing some garlic bread because she knew we were all hungry. And it kept coming! Customer service point #2. Then, customer service point #3 was awarded because there was a magician entertaining those of us who were outside awaiting our turn at the table. How fun! The kids did not keep asking, “Is it time yet?” We were all entertained and not at all sad to be waiting.
When the time came for us to order, we were given a choice of red, alfredo or pink sauce for the pasta. I was intrigued and ordered the pink sauce. I immediately became my favorite pasta sauce of all time. You would think it was a cross between the tomato sauce and the alfredo sauce, but not so. It stands alone!
Although I am sure that Mama D jealously guards her famous pink sauce recipe, this one is pretty close. If you can’t get to Newport Beach, you have to try this sauce on your pasta. I prefer it on Angel Hair pasta, but it works with any variety. However, if you are ever in Southern California, I highly recommend a dinner at Mama D’s Italian Restaurant. You’ll be glad you went!
- 1 Tablespoon of olive oil
- 4-5 cloves of garlic
- 2-14.5 oz. cans of Italian-style diced tomatoes
- 2 Tablespoons of Italian seasoning
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 Tablespoon of fresh, chopped basil
- 1 cup of heavy cream
- 2 Tablespoons butter
- 1 fresh, diced Roma tomato (optional)
- In a deep saucepan, saute garlic in olive oil over medium heat.
- In a blender, combine tomatoes, Italian seasoning, salt, sugar and the sauteed garlic. Blend until smooth.
- Add the tomato mixture back into the garlic oil and simmer for 5-10 minutes over medium heat.
- Reduce to low heat and whisk in the heavy cream and butter; heat for about 10 minutes or until the milk is warm. Do not allow it to boil or the cream will curdle.
- Add the chopped fresh basil and season with salt and pepper. Serve over your preferred noodles and top with Parmesan cheese. Sprinkle with more fresh basil and the diced fresh tomato, if desired.
Et cetera: This recipe comes together very quickly, in under 30 minutes! Perfect for a quick weeknight dinner. Add some garlic bread and a salad and you’re good to go!