Creamy Homemade Pink Sauce PastaVeg

1

Bring a pot of water to a boil and add a pinch of salt.

2

Add the penne pasta and cook until it is al dente (about 90% cooked). Strain the pasta and set it aside.

3

Cut two small slits on the bottom of each tomato.

4

Blanch the tomatoes in boiling water until the skin loosens, then remove, peel, and grind them into smooth puree

5

In a large pan, melt unsalted butter and add a tablespoon of oil.

6

Add finely chopped garlic and one large chopped onion; sauté for two minutes

7

Add equal amounts of chopped green and red capsicum along with boiled sweet corn. Mix well and cook for two to three minutes.

8

Season with salt, pepper, red chili flakes, and Italian seasoning (or oregano).

9

Add all-purpose flour (maida) to the vegetable mixture and cook for one minute to coat the vegetables.

10

Gradually pour in milk while stirring until you achieve a thick, creamy consistency.

11

Pour in the prepared tomato puree and mix well.

12

Optionally, stir in tomato ketchup and paprika powder (or regular red chili powder) for extra color and flavor.

13

Add cheese slices and stir until the cheese is completely melted and blended into the sauce. If the sauce is too thick, dilute it with a little warm milk.

14

Toss the cooked pasta into the sauce until thoroughly coated.

15

Stir in a handful of fresh basil leaves for a final aromatic touch.

16

Serve hot, optionally with a side of focaccia bread.