# What You'll Need:
→ Pasta
01 - 14 oz (about 400 g) penne or rigatoni
→ Pink Sauce
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 14 oz canned crushed tomatoes
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon red pepper flakes (optional)
08 - 1 teaspoon granulated sugar
09 - 1 teaspoon 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
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil, add the pasta and cook until al dente according to package directions. 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 until softened and translucent, about 3 to 4 minutes.
03 - Add the minced garlic to the skillet and cook, stirring constantly, until fragrant, about 30 seconds; avoid browning.
04 - Stir in the crushed tomatoes, oregano, red pepper flakes (if using), sugar, salt, and black pepper. Reduce to a gentle simmer and cook, stirring occasionally, until the sauce has slightly thickened, about 7 to 8 minutes.
05 - Lower the heat to low and whisk in the heavy cream, butter, and grated Parmesan until the mixture is smooth and a blush-pink color. Taste and adjust seasoning if necessary.
06 - Add the drained pasta to the skillet and toss to coat thoroughly. If the sauce seems too thick, loosen it with small additions of the reserved pasta water until you reach the desired consistency.
07 - Divide the pasta among bowls, sprinkle with chopped basil and extra Parmesan, and serve immediately.
