Pink Sauce Pasta (Print Version)

# Ingredients:

→ Base

01 - 300g of pasta you like (try penne, it works well)

→ Sauce Base

02 - 1 small red onion, finely chopped

03 - 2 tablespoons of butter

04 - 4 cloves of garlic, finely chopped

05 - 1 tablespoon of olive oil

→ Sauce

06 - ½ cup of heavy cream

07 - 1½ cups of tomato puree (or passata/sauce)

08 - ⅓ to ½ cup of shredded mozzarella cheese

09 - ½ cup of milk

→ Seasonings

10 - A pinch of sugar

11 - 1 crumbled chicken bouillon cube

12 - Salt and pepper to your taste

13 - 1 teaspoon of dried basil

14 - Red chili flakes, as much as you handle

# Instructions:

01 - Boil pasta until just done (check the packet for time). Save a little of the water before draining.

02 - Melt butter with oil in a big pan. Soften the minced onion for about 4-5 minutes, then stir in the garlic for another minute.

03 - Pour in the tomato puree, then add the basil, bouillon, sugar, chili flakes, salt, and pepper. Cook briefly, then mix in the cream, milk, and cheese.

04 - Stir the pasta into the sauce and mix well. Warm it up. If the sauce is too thick, add a bit of the pasta water you saved earlier. Dig in while it’s hot.

# Notes:

01 - Throw in some cooked chicken or shrimp for a twist

02 - Tastes best right after it’s made

03 - Use pasta cooking water to tweak how thick the sauce is

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