Pink Sauce with Lots of Garlic Confit
Pink Sauce with Lots of Garlic Confit
Ingredients
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, plus more as needed to cover garlic
- 3 fresh thyme sprigs
- 1/2 teaspoon red pepper flakes, optional
For the Pink Sauce
- 1/2 cup garlic confit cloves, from above recipe
- 1/4 cup garlic confit oil, from above recipe
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 tablespoons tomato paste
- 1/4 cup vodka, optional, for deglazing
- 1 can crushed tomatoes, (28 ounce)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound pasta, such as penne or rigatoni
Instructions
- 1
To make the garlic confit: In a small saucepan, combine the peeled garlic cloves, olive oil (ensuring the garlic is fully submerged), thyme sprigs, and red pepper flakes (if using).
⏱️ 2 min
- 2
Heat over very low heat. The oil should barely simmer, with tiny bubbles appearing around the garlic. Do not let it fry or brown. Cook for 25-30 minutes, or until the garlic is very tender and golden. Remove from heat and let cool slightly. Strain the garlic cloves from the oil, reserving both the confit garlic and the infused oil separately. You will need 1/2 cup of confit garlic cloves and 1/4 cup of the oil for the sauce.
⏱️ 30 min
- 3
To make the pink sauce: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 4
Add the 1/2 cup of confit garlic cloves to the skillet and mash them gently with the back of a spoon to create a paste. Cook for 1-2 minutes, allowing the garlic to become fragrant.
⏱️ 2 min
- 5
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This helps to deepen its flavor.
⏱️ 3 min
- 6
If using, add the vodka to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until most of the alcohol has evaporated.
⏱️ 2 min
- 7
Pour in the crushed tomatoes and the 1/4 cup of reserved garlic confit oil. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 8
Stir in the heavy cream and grated Parmesan cheese. Continue to simmer gently for another 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. Season with salt and freshly ground black pepper to taste.
⏱️ 5 min
- 9
Stir in the fresh chopped basil just before serving.
⏱️ 1 min
- 10
Cook your preferred pasta according to package directions. Drain, reserving about 1 cup of pasta water.
⏱️ 10 min
- 11
Add the cooked pasta directly to the pink sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 12
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pink Sauce with Lots of Garlic Confit
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, plus more as needed to cover garlic
- 3 fresh thyme sprigs
- 1/2 teaspoon red pepper flakes, optional
For the Pink Sauce
- 1/2 cup garlic confit cloves, from above recipe
- 1/4 cup garlic confit oil, from above recipe
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 tablespoons tomato paste
- 1/4 cup vodka, optional, for deglazing
- 1 can crushed tomatoes, (28 ounce)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound pasta, such as penne or rigatoni
Instructions
- 1
To make the garlic confit: In a small saucepan, combine the peeled garlic cloves, olive oil (ensuring the garlic is fully submerged), thyme sprigs, and red pepper flakes (if using).
⏱️ 2 min - 2
Heat over very low heat. The oil should barely simmer, with tiny bubbles appearing around the garlic. Do not let it fry or brown. Cook for 25-30 minutes, or until the garlic is very tender and golden. Remove from heat and let cool slightly. Strain the garlic cloves from the oil, reserving both the confit garlic and the infused oil separately. You will need 1/2 cup of confit garlic cloves and 1/4 cup of the oil for the sauce.
⏱️ 30 min - 3
To make the pink sauce: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 4
Add the 1/2 cup of confit garlic cloves to the skillet and mash them gently with the back of a spoon to create a paste. Cook for 1-2 minutes, allowing the garlic to become fragrant.
⏱️ 2 min - 5
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. This helps to deepen its flavor.
⏱️ 3 min - 6
If using, add the vodka to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until most of the alcohol has evaporated.
⏱️ 2 min - 7
Pour in the crushed tomatoes and the 1/4 cup of reserved garlic confit oil. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 8
Stir in the heavy cream and grated Parmesan cheese. Continue to simmer gently for another 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. Season with salt and freshly ground black pepper to taste.
⏱️ 5 min - 9
Stir in the fresh chopped basil just before serving.
⏱️ 1 min - 10
Cook your preferred pasta according to package directions. Drain, reserving about 1 cup of pasta water.
⏱️ 10 min - 11
Add the cooked pasta directly to the pink sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 12
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil.
⏱️ 1 min