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Creamy pink sauce pasta in a bowl topped with fresh basil and parmesan

Creamy Pink Sauce Pasta

A velvety blush-pink pasta sauce made by blending a simmered tomato base with heavy cream and parmesan, tossed with pasta.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 Servings
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne pasta
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil for garnish

Equipment

  • Large skillet (for the sauce)
  • Large pot (for cooking the pasta)

Method
 

  1. Cook the pasta, drain, and reserve 1/2 cup pasta water.
  2. Cook the onion in olive oil until softened, about 5 minutes.
  3. Add the garlic and cook 30 seconds.
  4. Stir in the crushed tomatoes, basil, and red pepper flakes, and simmer 10 minutes.
  5. Lower the heat and stir in the heavy cream until pink.
  6. Tip: Keep the heat low here to prevent the sauce from splitting.
  7. Whisk in the parmesan until smooth, then season with salt and pepper.
  8. Toss in the pasta with a splash of pasta water and top with fresh basil.

Notes

Freshly grated parmesan melts more smoothly than pre-shredded.
Add the cream off high heat to avoid curdling the sauce.