Creamy Garlic Rose Pasta | $10 Recipe CHEAP & EASY!

Preparation

1. Prep ingredients [00:40]

• Dice 1/2 a brown onion.
• Roughly chop 10g of fresh basil leaves (set aside stems for infusion).
• Thinly slice 4 cloves of peeled garlic.

2. Cook pasta [01:29]

• Bring a large saucepan of salted water to a boil.
• Add 500g of penne and cook for 1 minute less than the package instructions.

3. Make the sauce [01:44]

• Place a large high-rim pan over medium-high heat with 1 1/2 tbsp of olive oil.
• Sauté the diced onion for 2 minutes until slightly golden.
• Add the sliced garlic and sauté for 45 seconds, stirring constantly.
• Deglaze with 2 tbsp of white wine or vegetable stock and reduce for 30 seconds.
• Add 1 1/2 cans of diced tomatoes, the 3 reserved basil stems, a pinch of sea salt, 10 cracks of black pepper, and 1 1/2 tsp of granulated sugar. Mix well and bring to a boil.
• Stir in 180ml of thickened cream. Once combined, reduce heat to low and simmer for 6 minutes.

4. Combine [02:55]

• Remove and discard the 3 basil stems from the sauce.
• Transfer the cooked pasta directly into the sauce using a kitchen spider or slotted spoon, reserving some pasta water.
• Add the chopped basil and mix until the pasta is fully coated. Adjust consistency with reserved pasta water if needed. Check and adjust seasoning.

5. Serve [03:25]

• Bowl up the pasta and top with freshly grated Parmesan cheese, more black pepper, thinly sliced fresh basil, and a drizzle of extra virgin olive oil.