It’s actually not that hard. Take this spicy chicken rigatoni recipe I adapted from Buca di Beppo. Just a mix of red sauce, a little dairy or cream sauce. A quick boil, and a quick reduction, and BAM! Cream sauce (which we call pink sauce in St. Louis).
But don’t forget the spice. That’s what gives the sauce life, right?
Sidenote: I went a bit more Cajun with this one, opting for shrimp over chicken. But you could replace the shrimp with chicken if you like.
- 1 T oil
- 1/2 T crushed red pepper
- pinch of onion salt and black pepper
- 1/2 t crushed garlic
- 20-25 shrimp, thawed, deveined
- 1/4 cup + 1 T marinara sauce
- 2 T non-dairy milk (or Alfredo sauce)
- 2 T peas, cooked
- 2 ounces of dry pasta of choice, cooked according to package directions
- additional crushed red pepper (for garnish)
– In a saucepan, heat oil. Sprinkle in red pepper, salt, and pepper. Then add garlic.
-Meanwhile, cook pasta according to package directions.
-After a few minutes of simmering, add shrimp to first saucepan. Let saute for about 3 minutes. Then mix in marinara sauce, then milk or Alfredo sauce. Bring to a quick, low-boil, and quickly reduce by removing from stove. Let thicken up a bit.
-Once pasta is prepared, drain thoroughly so no extra water ruins the sauce. Add pasta to sauce mixture and blend. Transfer to serving dish and sprinkle peas on top. Garnish with additional red pepper.
Wondering what I had for dessert to follow this spicy pasta dish? Watermelon ice cream!