Step 1

Cook the pasta al dente, according to package instructions. How to: Bring a large pot of water to a rolling boil. Once it starts boiling, add a big pinch of salt and pasta. Stir it once to avoid pasta sticking together. The water will come to a boil again and cook pasta as per the package instruction time (until al dente).

Step 2

Take san Marzano tomatoes into the food processor or a blender and make a smooth puree out of it.

Step 3

Heat oil in a pan on medium heat. Once the oil is hot, add onion and garlic. Sprinkle a little pinch of salt to speed up the cooking process. Mix and cook for 3-4 minutes or until the onion starts to brown.

Step 4

Add pureed tomatoes, remaining salt and pepper. Mix and let the mixture come to a simmer.

Step 5

Lower the heat to medium-low, cover the pan partially with a lid and let it simmer for 15 minutes. Do stir once or twice in between and make sure that the sauce is not sticking to the bottom of the pan. You’ll notice the sauce has thickened up nicely.

Step 6

Add milk and heavy cream. Mix and cook for 2 minutes.

Step 7

Add boiled, drained pasta and parmesan cheese. Mix and cook until cheese is melted.

Step 8

Add freshly chopped basil leaves and pink sauce pasta is ready to serve.