Luscious blush pasta blending crushed tomatoes, cream and parmesan for a rich, tangy dish ready in 30 minutes.
# Ingredient List:
→ Pasta
01 - 400 g penne or rigatoni
→ Pink Sauce
02 - 30 ml extra-virgin olive oil (2 tbsp)
03 - 3 garlic cloves, minced
04 - 1 small yellow onion, finely chopped (about 70 g)
05 - 400 g 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 - 240 ml heavy cream (1 cup)
12 - 100 g freshly grated Parmesan cheese
13 - 28 g unsalted butter (2 tbsp)
→ Garnish
14 - Fresh basil leaves, chopped, for garnish
15 - Additional grated Parmesan, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente per package directions. Reserve 120 ml (1/2 cup) of the cooking water, then drain the pasta and set aside.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and softened, about 3–4 minutes.
03 - Add the minced garlic to the skillet and cook for about 30 seconds, stirring, until fragrant but not browned.
04 - Pour in the crushed tomatoes and stir in the oregano, red pepper flakes, sugar, salt and black pepper. Stir to combine and bring to a gentle simmer.
05 - Maintain a gentle simmer and cook uncovered for 7–8 minutes, stirring occasionally, until the sauce has reduced slightly and thickened.
06 - Reduce the heat to low. Stir in the heavy cream, butter and grated Parmesan until the mixture is fully incorporated and the sauce develops a smooth blush color. Taste and adjust seasoning as needed.
07 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
08 - Divide the pasta among bowls or plates, finish with chopped basil and extra grated Parmesan, and serve immediately.
