Garlic Cream Rosé Pasta Recipe: Silky Tomato Cream Sauce

Creamy Garlic Rose Pasta

• 500g (1.1lbs) – Penne pasta or pasta of choice
• 1 1/2 Tbsp (30ml) – Olive oil
• 1/2 – Brown (yellow) onion, diced
• 4 – Garlic cloves, thinly sliced
• 2 Tbsp (40ml) – White wine or vegetable stock
• 1 1/2 cans (600g) – Diced tomatoes
• 3 – Basil stalks (optional)
• 1 1/2 tsp (7g) – Granulated sugar (optional)
• 180ml (3/4 cup) – Thickened cream
• 10g (0.3oz) – Basil leaves, roughly chopped
• Seasoning to taste (salt and pepper)
• Parmigiano Reggiano, freshly grated to serve
• Cracked black pepper to serve
• Basil, thinly sliced to serve
• Extra virgin olive oil to finish

• Bring a large saucepan of salted water to a boil. Cook the pasta for one minute less than the packet directions so it finishes cooking in the sauce.
  
• Heat a large, high-rimmed pan over medium-high. Add olive oil and the diced onion and sauté for about 3 minutes until softened. Add the sliced garlic and cook for 45 seconds until fragrant.
  
• Pour in the diced tomatoes, sugar (if using) and basil stalks, then season. Stir and bring to a gentle boil. Add the thickened cream, return to a simmer, lower the heat to medium-low and simmer for about 6 minutes to meld the flavors.
  
• Stir through the chopped basil leaves and taste for seasoning. Add the pasta directly from the pot into the sauce, bringing a little of the cooking water. Toss to combine, adding more pasta water if needed — the starchy water helps the sauce cling to the pasta.
  
• Serve into bowls. Finish with grated Parmigiano Reggiano, torn basil, cracked black pepper and a drizzle of extra virgin olive oil. Enjoy immediately.