📝 About This Recipe
A beloved staple in Brazilian 'Cantinas' and family Sunday lunches, this dish brings an Italian classic into the heart of Brazilian comfort food. The 'Molho Rosé' is a luscious, velvety fusion of vibrant tomato sauce and rich heavy cream, creating a sunset-hued coating that clings perfectly to the delicate folds of the capeletti. It is a soul-warming meal that perfectly balances the acidity of the tomatoes with the indulgence of dairy, finished with a generous dusting of local Parmesan.
🥗 Ingredients
The Pasta
- 500 grams Meat or Cheese Capeletti (fresh or high-quality dried)
- 1 tablespoon Salt (for the pasta water)
The Red Base (Sugo)
- 2 tablespoons Olive Oil (extra virgin)
- 1 Yellow Onion (small, very finely diced)
- 3 cloves Garlic (minced)
- 2 cups Tomato Passata or Puree (smooth consistency is best)
- 1/2 teaspoon Sugar (to balance acidity)
- to taste Salt and Black Pepper (freshly ground)
The Creamy Finish
- 1 cup Heavy Cream (or one 200g tin of Brazilian 'Creme de Leite')
- 1 tablespoon Butter (unsalted, for gloss)
- 1 pinch Nutmeg (freshly grated)
Garnish & Serving
- 1/2 cup Parmesan Cheese (grated, preferably Queijo Faixa Azul or similar)
- 1/4 cup Fresh Basil (leaves only, for garnish)
👨🍳 Instructions
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1
Bring a large pot of water (about 5 liters) to a rolling boil. Add the tablespoon of salt once it boils.
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2
In a large skillet or wide saucepan over medium heat, add the olive oil and butter. Once the butter melts and begins to shimmer, add the finely diced onion.
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3
Sauté the onion for 4-5 minutes until translucent and soft, but not browned. Add the minced garlic and cook for another 60 seconds until fragrant.
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4
Pour in the tomato passata and add the sugar. Stir well to combine. Lower the heat to medium-low and let the sauce simmer gently for 10-12 minutes to develop flavor.
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5
While the tomato sauce simmers, drop the capeletti into the boiling water. Cook according to package instructions, but aim for 1 minute less than 'al dente' as they will finish in the sauce.
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6
Once the red sauce has thickened slightly, season with salt, black pepper, and a tiny pinch of nutmeg.
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7
Reduce the heat to low. Slowly pour in the heavy cream (or creme de leite), stirring constantly in a circular motion until the sauce turns a beautiful, uniform pink (rosé) color.
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8
Before draining the pasta, reserve about 1/2 cup of the starchy pasta cooking water.
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9
Drain the capeletti and add them directly into the skillet with the pink sauce.
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10
Gently toss the pasta to coat. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
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11
Simmer the pasta in the sauce for just 1 minute, allowing the flavors to penetrate the dough.
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12
Turn off the heat. Sprinkle half of the grated Parmesan over the top and give it one final, gentle stir.
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13
Plate immediately in shallow bowls, garnishing with fresh basil leaves and the remaining Parmesan cheese.
💡 Chef's Tips
If using canned 'Creme de Leite' with the whey, shake the can well before opening to ensure a smooth texture. Do not let the sauce boil vigorously after adding the cream, or it may break and lose its silky texture. For an extra Brazilian touch, use capeletti stuffed with 'carne moída' (seasoned ground beef). If the sauce is too acidic even after the sugar, add a teaspoon of butter at the very end to mellow it out. Always grate your Parmesan fresh; the pre-shaken stuff won't melt into the sauce properly.
🍽️ Serving Suggestions
Serve with a side of warm Brazilian garlic bread (Pão de Alho). A simple green salad with a light vinaigrette balances the richness of the cream sauce perfectly. Pair with a medium-bodied red wine like a Merlot or a Brazilian Cabernet Sauvignon. For a complete 'Cantina' experience, serve with a small plate of green olives and crusty Italian-style bread. Offer extra red pepper flakes on the side for those who like a little 'pimenta' kick.