Creamy blush tomato, heavy cream and parmesan tossed with penne for a tangy, comforting 30-minute pasta.
# Components:
→ Pasta
01 - 14 oz penne or rigatoni
→ Pink Sauce
02 - 2 tbsp extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1 small yellow onion, finely chopped
05 - 14 oz canned crushed tomatoes
06 - 1 tsp dried oregano
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - 1 tsp granulated sugar
09 - 1 tsp salt, or to taste
10 - 1/2 tsp freshly ground black pepper
11 - 1 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 2 tbsp unsalted butter
→ Garnish
14 - Fresh basil leaves, chopped
15 - Additional grated Parmesan, for serving
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until just al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
02 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and soft, about 3–4 minutes. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.
03 - Pour in the crushed tomatoes and stir in the oregano, red pepper flakes, sugar, salt and black pepper. Reduce to a gentle simmer and cook until the sauce thickens slightly, about 7–8 minutes, stirring occasionally.
04 - Lower the heat to low. Stir in the heavy cream, butter and grated Parmesan until the mixture is smooth and adopts a blush-pink color. Adjust seasoning to taste.
05 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen and achieve the desired consistency. Heat gently until everything is evenly warmed.
06 - Divide among warmed bowls or plates, finish with chopped basil and extra Parmesan, and serve immediately.
