# Components:
→ Pasta
01 - 14 oz dried penne or rigatoni (approximately 4 cups)
→ Pink Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1 small yellow onion, finely chopped (about 3/4 cup)
05 - 14 oz canned crushed tomatoes (1 standard can)
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon 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
13 - 2 tablespoons unsalted butter
→ Garnish
14 - Fresh basil leaves, chopped
15 - Additional grated Parmesan, for serving
# Method:
01 - Bring a large pot of generously salted water to a rolling boil, add the pasta and cook until al dente according to package directions. Before draining, reserve 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 cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
03 - Add the minced garlic to the skillet and cook, stirring, until fragrant, about 30 seconds—take care not to brown the garlic.
04 - Pour in the crushed tomatoes and stir in the oregano, red pepper flakes, sugar, salt and black pepper. Bring to a gentle simmer and cook uncovered, stirring occasionally, until the sauce reduces slightly and thickens, 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 is incorporated, yielding a smooth, blush-colored sauce.
06 - Add the drained pasta to the skillet and toss to coat evenly. If the sauce feels too tight, add up to the reserved 1/2 cup pasta water, a splash at a time, to reach a silky consistency.
07 - Divide the pasta among warm bowls, garnish with chopped basil and extra grated Parmesan, and serve immediately.
