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Pinky Pasta

Chicken stock and butter help to give this dish's sauce its smooth, creamy consistency.

  • Servings: 6
Pinky Pasta

Source: Mad Hungry, March 2011


  • 1/2 pound campanelle pasta (or other short macaroni)
  • 1 to 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 3/4 cup chicken stock
  • Freshly ground black pepper
  • 1 tablespoon butter


  1. Boil the pasta according to package instructions and drain.

  2. In the small, deep skillet, add 2 tablespoons olive oil and the garlic. Stir for 30 seconds and add the tomato paste. Continue to stir for 2 minutes and stir in the chicken stock. Simmer until slightly thickened, about 3-5 minutes.

  3. Toss the pasta in the sauce to coat. Serve warm.

Reviews (2)

  • willieo 14 Aug, 2012

    The instructions don't match the ingredient list. The list calls for 1 Tbs of butter, the instructions call for 2 tsp of olive oil. So I take it you use one or the other to saute the garlic???

  • luvrofoes 15 Apr, 2011

    This recipe is wonderful, especially for a quick weeknight meal; the campanelle pasta makes a lovely presentation, also. We used it for a main dish, along with the cucumber salad from the same program. I can't believe the difference the dill made in this salad. I've made a cucumber and onion salad forever, but have never added dill. Delicious!

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