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Creamy Garlic Rose Pasta

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 568kcal
Servings: 4 People
Metric - Imperial

Ingredients

  • 500 g Penne
  • 22.5 ml Olive Oil
  • ½ Brown (Yellow) Onion Diced
  • 4 Garlic Cloves Sliced
  • 30 ml Dry White Wine
  • 600 g Diced Tomatoes
  • 6 g Sugar Optional
  • 180 ml Thickened Cream
  • 10 g Fresh Basil Torn
  • Salt & Pepper To Taste
  • Parmigiano Reggiano Grated
  • Cracked Black Pepper To Serve
  • Extra Virgin Olive Oil Drizzle

Method

  • Bring a saucepan of salted water to a boil. Cook the pasta 1 minute less than the packet instructions.
  • Place a large high-rimmed pan over medium-high heat. Add the olive oil and onion, and sauté for 3 minutes. Add the garlic and sauté for 45 seconds.
  • Add the tomatoes, sugar, basil stalks, and seasoning to taste. Mix to combine and bring to a boil. Add the thickened cream, bring back to a simmer, reduce the heat to medium-low, and simmer for 6 minutes.
  • Remove and discard the basil stalks. Add the sliced basil leaves and check the seasoning. Add the pasta into the sauce straight from the saucepan, bringing along some of the pasta water. Mix to combine, adding more pasta water if needed (it helps the sauce stick to the pasta).
  • Serve in bowls, grate over some Parmigiano Reggiano, and garnish with basil, cracked black pepper, and extra virgin olive oil. Dig in.
Chef's Tips
Simmer the basil stalks in the sauce for flavour, but fish them out before the pasta goes in — left whole, they're not meant to be eaten and can turn bitter if left in too long.
Bring some pasta water across with the pasta when you add it to the sauce — the starch helps everything cling together properly instead of the sauce sitting separately from the noodles.
Add the fresh sliced basil right at the end — this keeps its colour and flavour bright rather than dulling it with extra cooking.
Storage & Reheating
This will keep in the fridge for up to 4 days in an airtight container. As a cream-based sauce, it can split slightly once frozen and thawed, so it's best kept in the fridge rather than frozen if possible. Reheat gently in a pan or the microwave with a splash of milk or cream to loosen the sauce back up.
Serving 350gCalories 568kcalCarbohydrates 103.1gProtein 18.1gFat 8.6gSaturated Fat 1.3gPolyunsaturated Fat 1.51gMonounsaturated Fat 4.83gSodium 55.5mgPotassium 679.8mgFiber 6.1gSugar 9.5gVitamin A 230.23IUVitamin C 22.32mgCalcium 55.3mgIron 4.7mg