Spaghetti With Pink Sauce

How to make Spaghetti With Pink Sauce.

Ingredients: Serves 4

  • 1 lb spaghetti
  • 10 juicy tomatoes, peeled, seeded and chopped
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tablespoons ají panca paste
  • 2 bay leaves
  • ½ cup Pisco
  • Salt and Pepper
  • 1 cup heavy cream
  • Grated Parmesan cheese (optional)


  1. Heat the olive oil in a pan over medium heat and saute the onions and garlic for a few minutes.
  2. When they’re starting to brown, add the ají panca paste and keep stirring for an extra minute or two.
  3. Add the tomatoes and bay leaves, and increase the heat to high.
  4. Let them cook, stirring occasionally, for about 10 minutes.
  5. The sauce should be very watery at that point.
  6. Add the Pisco, and keep stirring every now and then.
  7. The sauce will be ready when it’s thick but not dry.
  8. At this point you can remove the bay leaves, season with salt and pepper and add the heavy cream.
  9. Mix well, and check if it needs some extra salt, as the cream neutralizes it a bit.
  10. Turn off the heat.
  11. In the meantime, boil water in a pan.
  12. Add salt and cook the pasta according to the instructions on the package.
  13. When it´s ready drain the pasta and mix with the sauce, and serve with some grated Parmesan cheese if desired.
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