Rich blush sauce of tomato, cream and parmesan tossed with penne for a tangy, comforting 30-minute meal.
# What You'll Need:
→ Pasta
01 - 14 oz dried penne or rigatoni (about 4 cups)
→ Pink Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1 small yellow onion, finely chopped
05 - 14 oz crushed tomatoes (1 standard can)
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - 1 teaspoon granulated sugar
09 - 1 teaspoon fine salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese (packed)
13 - 2 tablespoons unsalted butter
→ Garnish
14 - Fresh basil leaves, chopped
15 - Additional grated Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy 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 sauté until softened and translucent, about 3 to 4 minutes.
03 - Stir in the minced garlic and cook for 30 seconds, until fragrant, taking care not to brown it.
04 - Pour in the crushed tomatoes and add the oregano, red pepper flakes, sugar, salt and black pepper. Reduce to a gentle simmer and cook, stirring occasionally, until the mixture thickens slightly, about 7 to 8 minutes.
05 - Lower the heat to low and stir in the heavy cream, butter and grated Parmesan. Stir continuously until the butter melts and the cheese incorporates, yielding a smooth, blush-pink sauce.
06 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too tight, loosen it with the reserved pasta water a tablespoon at a time until you reach the desired consistency.
07 - Plate immediately and finish with chopped basil and additional grated Parmesan to taste.
