New This Month

Pinky Pasta


No canned tomatoes? No problem! This flavorful sauce is made with chicken broth and tomato paste. Excerpted from "Mad Hungry Family," by Lucinda Scala Quinn (Artisan Books). Copyright © 2016.

  • Yield: Serves 4 to 6

Photography: Lennart Weibull


  • Coarse salt
  • 8 ounces campanelle pasta (or other short macaroni)
  • 2 tablespoons olive oil
  • 1 to 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 3/4 cup chicken broth
  • Freshly ground black pepper
  • 1 tablespoon butter


  1. Boil a large pot of water. Generously salt the water and boil the pasta for 2 minutes shy of the package instructions. Taste for doneness and drain -- the pasta should be al dente (soft but still firm, never mushy).

  2. Heat the oil and the garlic in a small, deep skillet over medium. Cook, stirring, for 30 seconds, then add the tomato paste. Continue to cook, stirring, for 2 minutes. Pour in the broth and bring to a simmer. Simmer until slightly thickened, 3 to 5 minutes, season with pepper, and stir in the butter. Toss the pasta in the sauce to coat. Serve warm.

Reviews Add a comment