1 ½cupstomato passata(400g) (or puree a can of san maranzo tomatoes - do not use tomato paste)
1bay leaf
½teaspoondried basil
½cupheavy cream120ml
½cupgrated parmesan
½teaspoonsalt
½teaspoonblack pepper
½cuppasta cooking water*120ml
8ouncespasta(225g)
Instructions
Heat the oil and butter in a large pot over a medium-low heat, then add the onions and cook for 7 minutes, stirring often, until soft and golden, but not browned. Add the garlic and cook for a further minute.
Add the white wine (if using) and let it bubble and reduce for a few minutes.
Stir in the passata, as well as the bay leaf, and basil, and simmer gently for 15 minutes.
Meanwhile, cook the pasta according to package instructions. Note: when draining, reserve some cooking water to ‘loosen’ the rosatella sauce.
Remove the bay leaf from the sauce and discard.Stir in the cream, parmesan, and salt and pepper, and simmer the sauce for 2 minutes.
Add the cooked pasta to the sauce, and ½ cup (or more if necessary) of the pasta cooking water to loosen the sauce slightly.
Serve warm and enjoy.
Notes
If possible, use pasta that is textured on the outside and hollow in the center like pipette, gemelli, or rigatoni. This will help the pink sauce to adhere to the pasta better.If you don't have white wine on hand, you can omit it from the recipe. The sauce will still be delicious!If you want a thinner pink sauce, add more of the pasta cooking water to reach your desired consistency.This pink sauce can also be used as a pizza sauce! Just spread it on your favorite pizza dough and bake according to the recipe or package instructions.If you can't find tomato passata, use a can of san marzano tomatoes and puree them until fully blended. Do not use tomato paste as it will make the sauce too thick.