Pink Pasta

Technically, this really isn't pink, although this version has shrimp in it, but for some reason that's the name we gave this recipe.  One day years ago we couldn't decide between a creamy Alfredo sauce or regular marinara sauce for our pasta dinner, so we did both.  And it was delicious!

It was time to have it again, and this time take a picture.  Basically combine equal parts of your favorite spaghetti sauce (with or without meat - this one's without because I added cooked shrimp) and either cream (the choice this time, and the actual inspiration for dinner since there was some sitting in the fridge that needed to be used) or an actual white sauce.  Toss over your hot cooked pasta (whatever shape you feel like) and sprinkle on some Parmesan cheese.  Just think of all the possibilities!

If you want an actual recipe, I found one over here. It's not necessarily a 50/50 mix of red and white, but that's okay. I found it on a day I was looking for a pasta recipe using ground pork and pureed tomatoes, and it met that requirement quite nicely!

Pork Bolognese

• 1 tablespoon butter or olive oil
• 1 small onion, finely chopped
• 1 celery stick, finely minced
• 1 medium carrot, finely minced
• 2-3 garlic cloves
• 1 pound ground pork
• 1-2 cups sliced mushrooms, optional
• 28 oz can crushed tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• ½ teaspoon basil
• ½ teaspoon thyme
• ½ cup cream or milk
• salt and pepper to taste
• hot cooked pasta and grated Parmesan cheese for serving

Sauté the onion in butter for several minutes to caramelize it. Add the celery and carrot and garlic and cook another several minutes. Stir in pork and cook through. Add tomatoes and seasonings. Simmer for 30-45 minutes. Just before serving, stir in the cream. (Don't allow to boil.)  Serve over hot pasta and garnish with Parmesan cheese.