Rosé pasta
Cuisine: Italian
Author: Maria Kalenska
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins


Ingredients
  • 200 g pink pasta
  • 125 ml double cream
  • 25 g mascarpone
  • 25 g red caviar
  • 2 tsp beet juice
  • 40 g grana padano, grated
  • salt
Cooking method
  1. For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add pasta and cook until al dente. Drain the pasta.
  2. Pour cream into a saucepan, add mascarpone, salt, beet juice. Put on low heat and, stirring constantly, bring to boil. Add red caviar and remove sauce from heat. Add the pasta to the sauce and stir. Serve the pasta immediately, sprinkling each serving with grana padano.
My tips and tricks
The idea of a colourful sauce can come in handy if you are faced with the task of organizing a bright and memorable children's party. Take white pasta and make many different coloured sauces so that each child can choose their favourite. For example, carrots or red peppers will give orange colour, spinach or parsley - green, beets or pomegranates - red or pink, saffron or turmeric - yellow, cuttlefish ink - black, red cabbage - purple or blue, black currant syrup - soft blue, unsweetened cocoa powder - brown, and a little bit of tomato paste - cream. And for dessert, make a rainbow cake using natural dyes, the secret to which I’ve just revealed to you

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/rose-pasta/