Pink Sauce Pasta Recipe

• 1 Tablespoon olive oil
• 2 Tablespoon butter
• 6 garlic cloves , minced
• 1 shallot , finely diced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper , or more to taste
• 2 teaspoons dried oregano leaves
• 2 teaspoon dried basil
• 1/4 teaspoon red chili flakes
• 1/4 cup dry white wine , optional
• 1 28 ounce can whole peeled tomatoes , San Marzano brand
• 1 pound rigatoni
• 1 1/4 cup heavy cream
• 1 cup parmesan cheese*
• 1 cup fresh basil leaves , chopped, for serving

Also read The Ultimate Black Forest Cake

Instructions

• A large skillet should be heated over a medium flame.
• After the butter and oil have melted, add the shallot and continue to cook this mixture for three to four minutes while stirring it frequently.
• After one minute, add the garlic and dry spices and continue to cook.
• Adding white wine to the pan in order to deglaze it and scrape up any browned bits from the pan comes as an optional step. Cook for two to three minutes.
• The whole tomatoes should be crushed with clean hands and added directly into the pot.
• At this point, the remaining juice from the can should be added. Lower the heat to a low setting and let the mixture simmer for half an hour with the lid open.
• In accordance with the instructions provided on the package, cook the rigatoni in salted boiling water.
• Take one cup of the pasta water and set it aside. Drain the cooked pasta without rinsing it.
• Puree the sauce until it is completely smooth by using either a blender or a hand immersion blender. Bring back to the pot and place it over a low heat.
• The heavy cream should be stirred in until it is completely incorporated. Stir in the grated parmesan cheese until it is completely melted and smooth. Take a taste, and if necessary, add some additional seasonings.
• Toss the pasta that has been cooked to coat it. If necessary, add some pasta water to the sauce in order to thin it out.
  Fresh basil and additional parmesan cheese should be used as garnishes for serving.