What is Palomino sauce made of?

Palomino sauce blends marinara sauce, heavy cream, Parmesan cheese, and broth. The result is a creamy pink sauce with a smooth, balanced mix of tomato and dairy flavors.

Is Palomino sauce the same as vodka sauce?

No. Vodka sauce includes vodka for a sharper, tangy flavor, while Palomino relies on cream for its velvety texture. However, both share a similar tomato-cream foundation.

Can I make Palomino sauce without cream?

Yes, you can make it without heavy cream by using half-and-half or full-fat coconut milk. Stir gently over low heat to keep the sauce smooth and prevent separation.

What pasta goes best with Palomino sauce?

Penne, rigatoni, and gnocchi pair best with Palomino sauce because their shapes hold the creamy texture perfectly. Short pasta captures the sauce evenly in every bite.

How do I thicken Palomino sauce?

Simmer the sauce uncovered for a few extra minutes until it reduces slightly. Stir frequently to avoid burning. Adding a spoonful of grated Parmesan helps it thicken naturally.

Can I freeze Palomino sauce?

Yes, Palomino sauce freezes well. Let it cool completely, then store it in airtight containers for up to two months. Reheat gently and add a splash of milk or broth to restore its creaminess.

Why did my Palomino sauce curdle?

Curdling happens when cream is added to sauce that’s too hot. Reduce the heat before adding cream and stir constantly to ensure a silky, stable texture.

Can I make Palomino sauce vegan?

Absolutely. Use full-fat coconut milk instead of cream and replace Parmesan with nutritional yeast. The sauce stays rich, creamy, and completely dairy-free.

Palomino Sauce Recipe (Creamy Tomato-Cream Pasta)

Name: Palomino Sauce Recipe (Creamy Tomato-Cream Pasta)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: Marinara sauce: 1 standard jar (about 500 g / 18 oz); 1 store-bought marinara (jarred), roughly 18 oz (500 g); Jarred marinara sauce, about 500 grams (≈ 18 ounces); Use 1 jar of your favorite marinara (around 18 oz / 500 g); Marinara: 1 jar (~2 cups, about 18 oz / 500 g); 1 jar marinara-style pasta sauce (approx. 500 g / 18 oz); Marinara pasta sauce (jar): 18 oz / 500 g; About 500 g (18 oz) marinara sauce (typically 1 jar)

Palomino Sauce Recipe (Creamy Tomato-Cream Pasta)

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This quick palomino-style sauce brings together a bright tomato base and a silky cream finish for a smooth, blush-pink result that feels fancy without any fuss. It comes together in about 30 minutes and clings beautifully to pasta or gnocchi, while also tasting great with chicken or seafood. Made from everyday ingredients, it strikes a cozy, well-balanced flavor that gives you that “restaurant dinner” vibe at home.

Author: Natalie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10 minutes
Category: Sauce
Method: Simmered
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Marinara sauce: 1 standard jar (about 500 g / 18 oz)
1 store-bought marinara (jarred), roughly 18 oz (500 g)
Jarred marinara sauce, about 500 grams (≈ 18 ounces)
Use 1 jar of your favorite marinara (around 18 oz / 500 g)
Marinara: 1 jar (~2 cups, about 18 oz / 500 g)
1 jar marinara-style pasta sauce (approx. 500 g / 18 oz)
Marinara pasta sauce (jar): 18 oz / 500 g
About 500 g (18 oz) marinara sauce (typically 1 jar)

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Instructions

Start the aromatics: Set a medium saucepan over medium heat and add the olive oil. Once warm, add the onion and cook until softened and lightly translucent, about 4–5 minutes.
Bloom the garlic: Stir in the garlic and cook briefly, about 30 seconds just until you smell it (avoid browning).
Create the base: Add the marinara sauce, sugar, and broth. Stir, then bring to a gentle simmer.
Turn it rosy: Lower the heat. Slowly pour in the cream while stirring constantly, until the sauce becomes smooth and pale pink.
Let it reduce: Simmer uncovered for 12–15 minutes, stirring occasionally, until it thickens slightly.
Finish with cheese: Remove from the heat and stir in Parmesan until melted and silky. Taste and add salt if needed.
Serve: Spoon over pasta or gnocchi, and sprinkle with basil or parsley if you like.

Notes

Mild heat: Add a small pinch of red pepper flakes while simmering.
Dairy-free option: Swap the cream for unsweetened coconut milk (the flavor will be slightly different but still creamy).
Freezer tip: Cool completely before freezing in airtight containers; it keeps up to 3 months.
Serving ideas: Great with short pasta shapes, gnocchi, shrimp, chicken, or roasted vegetables for a quick creamy dinner.

Find it online: https://www.tolearnrecipes.com/palomino-sauce-recipe/

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