Tomato Achaar (Pink) Pasta

Tomato Achaar (Pink) Pasta

This pink pasta brings a little bit of heat with the creamy, savory sauce. Perfect for date night, or any evening needing a little indulgence.

Serves 2


1/2 lb pasta - pappardelle is great for this recipe!

2 tablespoons butter

1/2 cup heavy cream

1/4-1/2 cup Brooklyn Delhi Tomato Achaar, or to taste

2 tablespoons pinenuts, toasted

1/4 cup grated Parmesan cheese, plus more for serving



Bring a pot of water to boil. Add a generous amount of salt and the pasta. Cook, stirring to keep the noodles separated, until al dente. Strain, reserving a few tablespoons of the pasta cooking water.

In a wide sauce pan or skillet on medium-low heat, melt butter and then add the heavy cream and tomato achaar and stir together to combine. Simmer for a few minutes. Add the strained pasta and gently fold together with the Parmesan to coat the pasta in the sauce. Add a little bit of the pasta water if you want to thin the sauce out. Cook gently, just to get the pasta coated. Salt to taste.

Plate and top with more grated Parmesan cheese and toasted pinenuts. Serve to your sweetie and enjoy date night at home!