# What You'll Need:
→ Pasta
01 - 14 ounces dried penne or rigatoni
→ 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 ounces canned crushed tomatoes
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, packed
13 - 2 tablespoons unsalted butter
→ Garnish
14 - Fresh basil leaves, chopped, for garnish
15 - Additional grated Parmesan, for serving
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - Meanwhile, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes.
03 - Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
04 - Pour in the crushed tomatoes and add the dried oregano, red pepper flakes (if using), sugar, salt, and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, about 7 to 8 minutes.
05 - Reduce the heat to low and stir in the heavy cream, butter, and grated Parmesan. Stir continuously until the butter melts and the cheese is fully incorporated, producing a smooth, blush-colored sauce.
06 - Add the drained pasta to the skillet and toss thoroughly to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water until you reach the desired consistency. Adjust seasoning to taste.
07 - Divide the pasta among warmed bowls, garnish with chopped fresh basil and extra Parmesan, and serve immediately.
