Creamy blush pasta with crushed tomatoes, cream and parmesan; rich, tangy, ready in 30 minutes.
# What You Need:
→ Pasta
01 - 14 ounces penne or rigatoni (uncooked)
→ Pink Sauce
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 14-ounce can crushed tomatoes
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 ground black pepper
11 - 1 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 2 tablespoons unsalted butter
→ Garnish
14 - Fresh basil leaves, chopped
15 - Additional freshly grated Parmesan, for serving
# Directions:
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.
02 - While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes; add the minced garlic and cook until fragrant, about 30 seconds.
03 - Pour in the crushed tomatoes, then stir in oregano, red pepper flakes if using, sugar, salt, and black pepper. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 7 to 8 minutes.
04 - Lower the heat to low and whisk in the heavy cream, butter, and grated Parmesan until the mixture is smooth and takes on a blush color. Adjust seasoning to taste.
05 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, loosen with a splash of the reserved pasta water until you reach the desired consistency.
06 - Divide among warmed plates or bowls and finish with chopped basil and extra Parmesan. Serve immediately.
