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Penne in pink sauce

Penne in a pink tomato and cream sauce, with parmesan and oregano.

Vegetarian

Penne with pink sauce
Cooking time
48 min
Hands-on time
33 min
Free time
15 min
Difficulty
Easy
Cuisine
Italian
Calories
860
Contains
Gluten, Dairy

Pink sauce brings tomato and cream together in one color, and its secret is timing: the heat is lowered and the cream added gradually while the sauce is warm, not hot, because a very hot sauce splits the cream.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Keep a little cooking water to adjust the texture.
  • Wide frying pan — The cream goes in gradually over low heat until the color turns.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Sauté the onions and garlic in oil until they wilt.

    6 min
    You’ll know it’s ready when

    The onion is translucent.

  3. Add the tomatoes, oregano, and salt, and let it thicken.

    15 minYou can walk away
    You’ll know it’s ready when

    The sauce is thick and the oil has risen to the surface.

  4. Reduce the heat and gradually add the cream while stirring until the color turns pink.

    5 min
    You’ll know it’s ready when

    An even pink color, and the cream hasn't split.

    Tip: Add the cream once the sauce is just warm — very hot sauce makes it split.

  5. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  6. Stir the pasta into the sauce along with the Parmesan and a little of the cooking water.

    4 min
    You’ll know it’s ready when

    Each piece is pink.

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