Pasta Rosa

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As I've mentioned before, my hubby is Italian. That makes me Italian-ish by default. Like all good Italian-ish wives, I always have a vat of his Grandma's Sauce in my refrigerator or freezer. You should do the same.

Last night I had a craving for pasta. While we love to eat the standard red sauce, I was in the mood for something a little different. After scanning the refrigerator, I decided to make Pasta Rosa.

This recipe is an easy variation on the traditional red sauce. I whipped it up in just a few minutes by using some leftover chicken and roasted broccoli.

Pasta Rosa

4+ c. of Grandma's Sauce
1/4-1/2 c. heavy cream
1/4 c. frozen baby peas, defrosted
1/2 c. broccoli florets, cooked until slightly tender
1 c. cooked chicken, sliced
1 lb. pasta
freshly grated Parmesan cheese

Pour Grandma's Sauce into a medium saucepan and heat over medium heat.

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Add the cream and stir to combine. The sauce should be a lovely pinkish color.

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Add the peas, broccoli and chicken. Turn the heat down to low and let simmer for a few minutes until the vegetables and meat are heated through.

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Meanwhile, cook your pasta in salted water until al dente. Drain.

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Toss the pasta in the sauce, making sure it is coated thoroughly. To serve, top with a little freshly grated Parmesan cheese.

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