Luscious blush pasta with tomatoes, cream, and parmesan for a rich, tangy, comforting weeknight dinner.
# What You Need:
→ Pasta
01 - 14 ounces penne or rigatoni (about 3 1/2 cups)
→ Pink sauce
02 - 2 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 small yellow onion, finely chopped
05 - 14 ounces crushed tomatoes (1 can)
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon red pepper flakes (optional)
08 - 1 teaspoon granulated sugar
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese (about 100 g)
13 - 2 tablespoons unsalted butter
→ Garnish
14 - Fresh basil leaves, chopped
15 - Additional grated Parmesan, for serving
# How-To:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
02 - Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and soft, about 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
03 - Stir in the crushed tomatoes, oregano, red pepper flakes, sugar, salt, and black pepper. Bring the mixture to a gentle simmer and cook, stirring occasionally, until it reduces slightly and thickens, about 7 to 8 minutes.
04 - Reduce the heat to low and stir in the heavy cream, butter, and grated Parmesan. Stir continuously until the cheese melts and the sauce becomes smooth and blush pink in color. Taste and adjust seasoning if needed.
05 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, loosen it with a few tablespoons of the reserved pasta water until you reach the desired consistency.
06 - Divide the pasta among plates, garnish with chopped basil and extra Parmesan, and serve immediately while hot.
