Creamy Garlic Rose Pasta

Ingredients

• 0.5 onion Onion (Brown or yellow, thinly sliced then diced)
• 10 g Fresh Basil Leaves (Separated from stems, roughly chopped)
• 4 cloves Garlic (Peeled and thinly sliced)
• 1.5 Tbsp Olive Oil (Extra virgin)
• 500 g Penne Pasta (Any short pasta shape works)
• 2 Tbsp White Wine or Vegetable Stock (For deglazing; use stock if avoiding alcohol)
• 600 g Canned Diced Tomatoes (About 1.5 cans)
• to taste Sea Salt Flakes (Use sparingly, adjust at the end)
• 10 cracks Black Pepper (Freshly cracked)
• 1.5 tsp Granulated Sugar (Balances tomato acidity)
• 180 ml Heavy Cream (Thickened or whipping cream)
• 30 g Parmigiano-Reggiano Cheese (Finely grated for serving)
• to drizzle Extra Virgin Olive Oil (Finishing drizzle)
• 5 g Fresh Basil Leaves (Garnish) (Thinly sliced for garnish)

Instructions

1. Prepare the Vegetables

   Thinly slice half a brown or yellow onion, then dice into even pieces. Rough‑chop 10 g fresh basil leaves and set aside. Peel and thinly slice four garlic cloves.

   Time: PT5M

2. Boil the Pasta Water

   Fill a large saucepan with water, add a generous pinch of sea‑salt flakes, and bring to a rolling boil over high heat.

   Time: PT5M

3. Cook the Penne

   Add 500 g penne to the boiling water, stir, and cook for one minute less than the package directions.

   Time: PT10M

4. Sauté Onion

   Heat 1.5 Tbsp olive oil in a large high‑rim pan over medium‑high heat. Add the diced onion and sauté, stirring frequently, until just lightly golden and translucent.

   Time: PT2M

5. Add Garlic

   Add the thinly sliced garlic to the pan and continue sautéing for about 45 seconds, moving constantly to avoid burning.

   Time: PT45S

6. Deglaze

   Pour in 2 Tbsp white wine (or vegetable stock) and stir, scraping up any browned bits. Reduce for 30 seconds.

   Time: PT30S

7. Build the Rose Sauce Base

   Add the 600 g canned diced tomatoes, three picked basil stems, a pinch of sea‑salt flakes, 10 cracks of black pepper, and 1.5 tsp sugar. Stir and bring to a boil.

   Time: PT5M

8. Incorporate Cream

   Stir in 180 ml heavy cream, mixing until fully combined. Return to a gentle boil, then lower the heat and simmer for 6 minutes.

   Time: PT6M

9. Combine Pasta and Sauce

   Using a kitchen spider, transfer the cooked penne directly from the saucepan into the sauce, reserving a splash of pasta water. Remove the basil stems, add the roughly chopped basil, and toss everything together. Adjust consistency with reserved pasta water if needed.

   Time: PT2M

10. Finish and Serve

    Season with additional sea‑salt flakes and cracked black pepper to taste. Remove from heat, plate the pasta, grate Parmigiano‑Reggiano over the top, garnish with thinly sliced basil, and drizzle a little extra‑virgin olive oil.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

15 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh Basil Leaves: Dried basil (use 1 tsp)
• Instead of Garlic: Minced garlic
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Penne Pasta: Rigatoni, Fusilli
• Instead of White Wine or Vegetable Stock: Additional vegetable stock, Water with a splash of vinegar
• Instead of Canned Diced Tomatoes: Fresh tomatoes, peeled and diced
• Instead of Granulated Sugar: Honey (use less), Maple syrup (use less)
• Instead of Heavy Cream: Half-and-half (will be less rich), Full-fat coconut milk (for dairy‑free)
• Instead of Parmigiano-Reggiano Cheese: Pecorino Romano, Grana Padano

Equipment Needed

• Large Saucepan
• Large High‑Rim Pan
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Kitchen Spider or Slotted Spoon
• Grater (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Sauté the onion until just translucent but not browned.
• Thinly slice garlic and watch it closely to prevent burning.
• Deglaze the pan to lift flavorful browned bits.
• Add cream and simmer gently to avoid curdling.
• Reserve pasta water and use it to adjust sauce thickness.
• Remove basil stems before serving to avoid tough bites.

Chef Tips from the Video

• Use the heel of the knife for thin slices; it gives better control and protects the tip.
• Add a pinch of sugar only if the canned tomatoes are very acidic.
• Finish with a drizzle of high‑quality extra‑virgin olive oil for extra flavor and shine.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or water.

Freezer: Not recommended due to the cream base, which may separate after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The rose sauce can be prepared up to 2 days ahead; store in the refrigerator and gently reheat, adding a splash of cream if it looks thick.
• Cook the pasta al dente, rinse briefly with cold water, and toss with a little oil; combine with reheated sauce when ready to serve.

Frequently Asked Questions