Creamy pink pasta with crushed tomatoes, cream and parmesan, topped with basil, ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz (about 400 g) penne or rigatoni
→ Pink Sauce
02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 14 oz (1 can) 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 Steps:
01 - Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente according to package timing. Before draining, reserve 1/2 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
03 - Add the minced garlic to the skillet and cook, stirring, until fragrant, about 30 seconds; do not let it brown.
04 - Pour in the crushed tomatoes, then stir in the oregano, red pepper flakes (if using), sugar, salt, and black pepper. Reduce the heat slightly and simmer, stirring occasionally, until the sauce thickens and concentrates, about 7 to 8 minutes.
05 - Lower the heat to low and 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 seems too thick, loosen with a splash of the reserved pasta water until you reach the desired consistency.
07 - Divide the pasta among plates or bowls and finish with chopped basil and extra Parmesan. Serve immediately.
