Description
A creamy and tangy pink sauce pasta that combines the richness of tomato sauce with the smoothness of cream for a perfect balance of flavors. This dish is quick to make and perfect for weeknight dinners.
Ingredients
Scale
For the Crust:
- For the pasta:
- 8 oz penne pasta
- 4 cups water
- 1 tsp salt
- For the sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 tsp dried basil
- 1/2 tsp red chili flakes (optional)
- Salt and pepper to taste
- For garnish:
- Fresh basil leaves
- Extra parmesan cheese
Instructions
1. Prepare the Crust:
- 1. Cook the pasta: Bring 4 cups of water to a boil in a large pot. Add salt and penne pasta. Cook according to package instructions until al dente. Drain and set aside.
- 2. Prepare the sauce: Heat olive oil in a large pan over medium heat. Add minced garlic and chopped onion. Sauté until onions are translucent.
- 3. Add tomato sauce to the pan and stir well. Let it simmer for 2-3 minutes.
- 4. Reduce heat to low and pour in the heavy cream, stirring continuously to combine with the tomato sauce.
- 5. Add grated parmesan cheese, dried basil, red chili flakes (if using), salt, and pepper. Stir until the cheese melts and the sauce thickens slightly.
- 6. Combine pasta and sauce: Add the cooked pasta to the sauce and toss until evenly coated.
- 7. Garnish with fresh basil leaves and extra parmesan cheese before serving.
Notes
For a lighter version, you can substitute heavy cream with half-and-half or milk. Adjust the red chili flakes according to your spice preference. Store leftovers in an airtight container in the refrigerator for up to 2 days.