- 16 ounces penne pasta (or pasta of choice)
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 1 (28 ounce) can crushed tomatoes
- 1 chicken bouillon cube
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon oreagno
- 1 cup heavy cream
- 1 cup finely grated parmesan
- Optional for serving: 1 cup loosely packed chopped basil, additional parmesan
- Heat the butter or oil in a large pot or dutch oven over medium high heat.
- Once hot, add the onion and cook for about 4 minutes until they’ve started to soften and become translucent.
- Then add in the garlic and cook for another 1 minute
- Meanwhile bring a large pot of water to a boil and cook the pasta to al dente according to the package directions. Reserve 1 cup of pasta water prior to draining
- Add the crushed tomatoes and break up the bouillon cube in your fingers crushing it as you add it into the tomatoes. Add the basil, oregano and salt and stir to combine. Bring the tomatoes to a light simmer, stirring occasionally, and then reduce the heat to medium
- Add the cream and parmesan and stir it into the sauce. Bring to a light simmer again and then add in the cooked pasta. Toss to coat and add 1/2 cup of the pasta water and toss again. Add the remaining 1/2 cup of pasta water if you’d like a thinner sauce
- Remove from the heat and serve with additional cheese and basil if desired
- You can replace parmesan with shredded mozzarella if you prefer.
- For gluten free pink sauce pasta substitute the regular pasta for a gluten free variety and make the recipe as normal.