Eat Like a Rabbit

I was so proud when I created this recipe. Because our wedding was mostly pink, I had wanted a "pink" pasta sauce. I wish now I had made this creation, then. This sauce was absolutely perfect. I think this recipe is a more elegant alternative to spaghetti sauce, but is healthier than straight fettucini sauce. Also, the mixture makes it great with vegetables. Paul told me to remember how I made it. I hope I always do.

The tubular pasta is a favorite of Paul's called Rigatoni. Because it's larger and hollow, you eat less than you think you do because there is so much air.

Recipe for Pink Pasta Sauce

• 2 T Unsalted Butter
• 2 cloves garlic, minced
• 2 Roma Tomatoes, diced
• 2 t Onion Powder
• 1/4 c. flour
• 1/2 t salt (optional)

Melt the butter in a sauce pan and add the minced garlic to saute just a minute. Add the onion powder and salt and stir well. Add the flour and stir until the mixture becomes thick and doughy. If necessary, gradually sprinkle small amounts of additional flour to make the sauce more solid. None of the sauce should stick to the bottom of the pan. Add the tomatoes and all their juice to the pan and stir. I'm sure there would be nothing wrong with adding additional tomatoes if desired. For more spice, sprinkle crushed red pepper flakes on the final product or add a bit of hot paprika so to keep a red color to the sauce and to the tongue.

I served the sauce over Rigatoni, cooked to package directions and lightly steamed asparagus in 1 t olive oil and 1/4 cup water over a medium-low skillet and covered with a lid.