Pink Sauce Penne
A velvety, comforting pasta dish that perfectly balances the acidity of tomatoes with the richness of cream.
Ingredients
- •1 lb (450g) penne pasta
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1 small yellow onion, finely diced
- •2 cups (500ml) high-quality tomato passata or crushed tomatoes
- •1 cup (240ml) heavy cream
- •1/2 cup (50g) freshly grated Parmesan cheese
- •1/2 teaspoon red pepper flakes (optional)
- •1/4 cup fresh basil leaves, torn
- •Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the onion and sauté for 5-7 minutes until translucent and soft, then stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
- 4
Pour in the tomato passata, season with salt and pepper, and simmer on low heat for 10 minutes to deepen the flavor.
- 5
Lower the heat further and slowly stir in the heavy cream until the sauce turns a uniform, creamy pink color.
- 6
Add the grated Parmesan cheese and stir until melted and smooth.
- 7
Drain the pasta, reserving a splash of pasta water, and toss the penne directly into the sauce, adding the reserved water if needed to adjust the consistency.
- 8
Garnish with fresh basil and extra Parmesan before serving.
💡 Chef tips
- To make this dish ahead, prepare the sauce and store it separately from the pasta; reheat the sauce gently and toss with freshly boiled pasta.
- If you prefer a smoother sauce, blend the onion and tomato mixture before adding the cream.
- For a deeper flavor, add a tablespoon of tomato paste when sautéing the garlic.
✅ How it should turn out
The finished dish features perfectly al dente pasta coated in a glossy, vibrant pink sauce that smells of sweet basil and garlic, offering a rich, creamy, and slightly tangy flavor profile.