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Pink Sauce Tortiglioni

pink sauce Tortiglioni in a bowl with a fork, sprinkled with grated parmesan cheese and fresh chopped basil
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 1 pound DeLallo Tortiglioni Pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 (28-ounce) DeLallo Whole Peeled Tomatoes
  • 1 teaspoon kosher salt
  • ½ cup finely chopped fresh basil leaves, plus more for serving
  • 1 teaspoon dried oregano
  • 1 teaspoon chicken or vegetable bouillon
  • ¾ cup heavy cream
  • ¾ cup finely grated Parmesan cheese, plus more for serving

Method

  1. Heat olive oil in a large saucepan over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until onion is softened, about 5 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes more.

  2. Add the tomatoes using your hands to crush them before adding to the pot, along with the butter, salt, ½ of the basil, oregano and boullion. Bring the sauce to a simmer and cook until thickened, about 30 minutes. Remove from the heat and let cool slightly.

  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 1 to 2 cups of the pasta cooking water, then drain.

  4. Use an immersion blender to blend the sauce directly in the pot until smooth. (Alternatively, transfer the sauce to the base of a blender, let cool briefly, and blend until smooth. Then pour the sauce back into the pot.) Return the pot over low heat. Stir in the cream, parmesan, remaining basil, and 1 cup of the reserved pasta water and cook until the cheese is melted and the sauce comes together.

  5. Stir pasta into sauce until coated, adding splashes of the reserved pasta cooking water as needed.

  6. Divide the pasta between bowls and sprinkle with Parmesan and fresh basil before serving.