Penne Pasta with Creamy-Tomato Sauce (aka Pink Sauce)
This classic sauce is a favorite of kids because it’s equal parts creamy and delicious but with a nice element of tomato and herbs to add flavor. Enjoy this sauce because it’s fast, tasty and only requires some pantry staples.
Active Time: 20 min – Start to Finish: 60 min
- 2 lbs penne pasta
- 3 garlic cloves, chopped
- 1 white onion, chopped
- 6 Roma tomatoes, chopped
- 1 cup heavy cream
- ½ cup Parmesan cheese, freshly grated + extra (because it tastes better than pre-grated)
- 2 tsp dried oregano
- Extra-virgin olive oil
- Kosher salt and freshly ground pepperDirections
Bring a large pot of water to a boil and add 2 Tbs salt. Taste the water and it should taste salty, like the ocean.
(This is the Italian key to TASTY pasta). Add the pasta and cook until firm but not overcooked, about 8-9 minutes. Drain in a colander and reserve about 1 cup starchy pasta water.
In a medium-size pot, heat 2 Tbs olive oil over medium heat and cook onion for 5-6 minutes, until softened, stirring frequently. Add garlic and cook for 1 minute. Add the tomatoes to the pan along with the pasta water and bring to a boil. Lower the heat to a simmer, add 2 tsp salt, oregano, black pepper, and cook for 8-10 minutes to let the sauce reduce and thicken. Add heavy cream, ½ cups Parmesan during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
In a large bowl toss together the pasta with the pink sauce, garnish with some grated parmesan cheese and “mangia bene!” (Italian for “eat well!”)