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Recipe video above. Pasta in a pink tomato cream sauce! You'll love how creamy this sauce is, how there's plenty of it and yet you don't need gallons of cream. Slurp-worthy as it is, or use it as a base for add ins of your choice - suggestions in the recipe notes.
View original recipe on recipetineats.comCook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
Serve immediately, garnished with more parmesan and parsley if desired.
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