I have been making this pink sauce for years. It was one of the first dishes I could make with ease without using a recipe. It is rich, creamy and sweet, and one of my favorite “comfort meals.”
While the salted water is coming to a boil, finely chop fresh basil, sage and rosemary, and saute it in some olive oil over med-high heat(or butter, if you are feeling decadent) with a pinch of red pepper flakes.
After 2-3 minutes, add one 15oz can of chopped Italian tomatoes, a good pinch of kosher salt and a few grindings of black pepper. Lower the heat and let it simmer while the pasta is cooking. I recommend setting your timer to 2 minutes less than it says on the pasta box. When the time is up, check the pasta, if it is too al dente for you, continue to cook and keep checking every 45 seconds or so.
Right before draining the pasta, add some heavy cream to the tomato mixture and turn heat to high so the cream begins to boil and thicken slightly. Add the drained pasta and stir into the sauce over the heat for a few seconds, then plate it up, and top with parmesan.
Here is a recipe you may follow, but like I mentioned, this is a very simple pasta dish to make without using specific amounts.
1 lb. pasta
3 Tab. olive oil of butter
1/4 cup chopped fresh basil
1 Tab. chopped fresh sage
2 tea. minced fresh rosemary
1 tea. dried red pepper flakes
1 15oz. can chopped Italian tomatoes
1/3c heavy cream
salt & pepper