Growing up, my mom always made a dish using “bow” shaped pasta and a whole grain Kasha. Kasha is buckwheat groats and can be eaten as a soft cereal. It is considered to be a Jewish comfort food and is often served with little bow ties. This dish is referred to as “Kasha Varnishkes”. You can also use Kasha as a filling for Knishes and my mother throws some into her famous chicken soup. I have no idea why I have started this blog with a complete description of Kasha because it has nothing to do with the recipe I’m sharing with you below. I think I just got side-tracked because of the stupid bows.

So, let’s talk about pasta shapes for a second. The past few months I’ve been walking down the specialty aisle at a local market eyeing the colored pasta. This is something that you probably may want to know. Colored pasta is made from natural food coloring and is only different from your regular pasta IN PRICE. I have a rule at my home which most of my kids know to a keep secret. They actually have been paid handsomely to keep some information under wraps.  If I buy a package of pasta to use in a photo shoot and it costs 11 bucks ….I don’t tell my husband Steve. We slip it in on the grocery bill and let him think it’s laundry detergent. Steve probably won’t have time to read this blog so I think my secret shopping list is safe. Today I’m using my beautiful striped bow shaped pricey pasta in a very easy recipe that I’ve been using for years. It’s a pink sauce that can be used on just about anything and I think you will love it so much you may want to schmear it all over yourself… it’s that delish.

THE GOE PINK ONE: Here’s what you need: 2 Tbls extra virgin olive oil 2 Tbls butter 1 Vidalia onion (for some reason this is the only onion I can eat, it’s sweet and doesn’t repeat) 2 cloves of garlic, minced 2 cans of tomato sauce (15 oz. each) or I sometimes like to use plain old Ragu (large size jar) 1 tsp brown sugar 1 cup of heavy cream or if you want a skinny version use 1 cup of 2% milk ¼ cup grated grana padano cheese, parmesan or romano is fine too ½ cup fresh basil leaves, finely chopped

How to put it together:

Heat butter and oil in a skillet, medium high heat. Saute garlic & onions for about 2 minutes. Add tomato sauce, season with salt and pepper. Add brown sugar and cook over low heat for 30 minutes. Stir occasionally just to make sure you don’t scorch the sauce. Remove from heat and add your milk or cream. Sprinkle in cheese and then taste your sauce. You may have to add a little more salt, pepper or maybe brown sugar. Add half of your chopped basil and then your pasta. Stir gently and garnish with remaining basil and a few shakes of grated cheese. Bon Appetito !!!

See ya next week!

Debi @thegardenofeatin xoxo