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Pinky Pasta recipes

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Rating: 3.27 stars

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No canned tomatoes? No problem! This flavorful sauce is made with chicken broth and tomato paste. Excerpted from “Mad Hungry Family,” by Lucinda Scala Quinn (Artisan Books). Copyright © 2016.



Instructions Checklist
  • Boil a large pot of water. Generously salt the water and boil the pasta for 2 minutes shy of the package instructions. Taste for doneness and drain — the pasta should be al dente (soft but still firm, never mushy).


  • Heat the oil and the garlic in a small, deep skillet over medium. Cook, stirring, for 30 seconds, then add the tomato paste. Continue to cook, stirring, for 2 minutes. Pour in the broth and bring to a simmer. Simmer until slightly thickened, 3 to 5 minutes, season with pepper, and stir in the butter. Toss the pasta in the sauce to coat. Serve warm.

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