Penne Pink Sauce Recipe

Boil the pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz penne and cook according to package instructions until al dente (usually 9–11 minutes). Stir occasionally to prevent sticking. Before draining, ladle out and reserve 1/2 cup of the pasta cooking water. Drain the penne and set aside.

Sweat aromatics

In a large skillet or sauté pan over medium heat, warm 2 tablespoons extra-virgin olive oil and 1 tablespoon butter until the butter melts and foams. Add 1/2 cup finely minced yellow onion and sauté 4–5 minutes until softened and translucent, stirring frequently.

Add 3 cloves minced garlic and 1/4 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant, careful not to brown the garlic.

Build the tomato base

Add 3 tablespoons tomato paste to the pan and cook, stirring, 1–2 minutes to deepen its flavor. Pour in the 14 oz can of crushed tomatoes, stirring to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan.

Add 1/2 teaspoon dried oregano, 1/2 teaspoon granulated sugar, and 3/4 teaspoon salt; stir and simmer uncovered 6–8 minutes to slightly thicken and mellow the tomatoes.

Finish with cream and cheese

Lower heat to medium-low. Stir in 3 tablespoons heavy cream and 1/2 cup whole milk until the sauce turns a pale pink (the 'pink' color). Add 1/2 cup grated Parmesan cheese and stir until melted and smooth. Adjust seasoning with 1/2 teaspoon freshly ground black pepper and additional salt to taste. Remove from heat and stir in 6 torn basil leaves.

Combine pasta and sauce: Return the drained penne to the skillet with the pink sauce (or add the sauce to the pot of pasta). Add up to 1/2 cup reserved pasta cooking water a little at a time to loosen the sauce and help it cling to the pasta. Toss gently over low heat for 1–2 minutes until pasta is fully coated and heated through.

Finish and serve: Taste and adjust seasoning with salt, pepper, or a pinch more sugar if tomatoes taste bright. Stir in 1–4 tablespoons additional olive oil or a small pat of butter if desired for extra sheen. Plate the pasta and sprinkle with 1/4 cup extra grated Parmesan and torn basil leaves. Offer extra red pepper flakes at the table if you like more heat.