"The Ivy" Pink Sauce
Okay so if you don't know from the title, I am about to let you in on some serious amazingness. The Ivy in Los Angeles, California (which happens to be one of my most favored restaurants) has by far the most delicious pink sauce on their menu, and I was determined to figure out its secret.
Living in Orange County makes it a bit difficult to head over to LA (1+ hour drive) just to hit the sweet spot of a random pink sauce craving for a mid-week lunch with your girlfriends. It's just not happening. Welp, what's one to do now? Make your own, sister! After all, happiness is homemade.
I have decided to share my recipe with you, and nope! There is no vodka and no heavy cream in this version- woohoo! I love when I can simplify a recipe to my own preferences. It doesn't hurt when you nail it too! Let me add in one last amazing thing: by substituting only 3 ingredients with a 1:1 ratio you have an official vegan pink sauce. Thank me later! Enjoy, pretty!
Next time you are in the Beverly Hills or Santa Monica area, I recommend you going to this magical spot (reservations are highly recommended). You may just see a celeb or two ;)
Ingredients
1 onion, chopped
4 garlic cloves, chopped
2 tbsp dried Italian seasoning
1 tbsp butter
Red pepper flakes (to taste) (I like a lot)
1/3 of an 8oz cream cheese stick
1 1/2 cups chicken stock
3 tbsp extra concentrated tomato paste
1 tbsp white sugar
Salt and pepper blend
Directions
In a non-stick skillet, sauté the onion and garlic on medium heat until fragrant and translucent.
Lower the heat and add in red pepper flakes, salt, pepper, Italian seasoning, tomato paste, sugar, and cream cheese. Stir until the cheese and tomato paste melt down a bit.
Add half of the chicken stock, and stir until tomato paste and cream cheese are melted in completely.
Cook on medium low heat for about 15 minutes, stirring often. Slowly add in the rest of the chicken stock in increments to keep the consistency on the thinner, creamier side.
Toss your pasta in the sauce, serve, and enjoy! (I prefer a spaghetti or fettuccine noodle)
To turn into a full vegan recipe, substitute the following:
Butter - vegan butter 1:1
Cream cheese - vegan cream cheese or vegan sour cream 1:1
Chicken stock - vegetable stock or water 1:1