Creamy blush tomato sauce with parmesan and garlic, tossed with al dente penne — rich, tangy comfort in 30 minutes.
# What You Need:
→ Pasta
01 - 14 oz dried 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 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
# How to Make It:
01 - Bring a large pot of salted water to a vigorous boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 to 4 minutes.
03 - Add the minced garlic to the skillet and cook, stirring, until fragrant, about 30 seconds; avoid browning.
04 - Pour in the crushed tomatoes and stir in oregano, red pepper flakes, sugar, salt, and black pepper. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the sauce slightly thickens, about 7 to 8 minutes.
05 - Lower the heat to low. Stir in the heavy cream, butter, and grated Parmesan until fully incorporated and the sauce turns a creamy blush color. Adjust seasoning to taste.
06 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen and achieve the desired consistency.
07 - Portion the pasta and finish with chopped basil and extra Parmesan. Serve immediately.
