# What You'll Need:
→ Pasta
01 - 14 oz dry 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 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
# Method:
01 - Fill a large pot with water, season generously with salt, and bring to a rolling boil.
02 - Add the 14 oz dry pasta and cook according to package instructions until al dente; reserve 1/2 cup of the hot pasta cooking water, then drain the pasta.
03 - While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat; add the finely chopped onion and sauté until softened, about 3 to 4 minutes.
04 - Add the minced garlic and cook, stirring, for about 30 seconds until fragrant; stir in 1 tsp dried oregano and 1/2 tsp red pepper flakes if using.
05 - Pour in the 14 oz crushed tomatoes, add 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper; reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 7 to 8 minutes.
06 - Lower the heat to low, stir in 1 cup heavy cream, 2 tbsp butter and 1 cup grated Parmesan; stir until the mixture becomes smooth and takes on a blush color, adjusting seasoning to taste.
07 - Add the drained pasta to the skillet and toss to coat evenly; if the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
08 - Divide among plates, top with chopped fresh basil and extra Parmesan, and serve immediately.
