# What You'll Need:
→ Pasta
01 - 14 oz penne or rigatoni
→ Pink Sauce
02 - 2 tbsp olive oil
03 - 3 garlic cloves, minced
04 - 1 small yellow onion, finely chopped
05 - 14 oz canned crushed tomatoes
06 - 1 tsp dried oregano
07 - 1/2 tsp red pepper flakes (optional)
08 - 1 tsp granulated sugar
09 - 1 tsp fine salt, or to taste
10 - 1/2 tsp freshly ground black pepper
11 - 1 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 2 tbsp unsalted butter
→ Garnish
14 - Fresh basil leaves, chopped
15 - Additional grated Parmesan, for serving
# Directions:
01 - Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil and cook the pasta according to package directions until al dente. 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 sauté, stirring occasionally, until translucent and soft, about 3 to 4 minutes.
03 - Stir in the minced garlic and cook for about 30 seconds, until fragrant but not browned.
04 - Pour in the crushed tomatoes, then add oregano, red pepper flakes if using, sugar, salt and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until the sauce reduces and slightly thickens, about 7 to 8 minutes.
05 - Reduce the heat to low, then stir in the heavy cream, butter and grated Parmesan. Whisk or stir continuously until the mixture becomes a smooth, creamy blush color and the cheese melts into the sauce.
06 - Add the drained pasta to the skillet and toss thoroughly to coat. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
07 - Divide the pasta among plates, sprinkle with chopped basil and additional Parmesan, and serve immediately while hot.
