1-First Step: Prep and mise en place (10 minutes) Bring a large pot of salted water to a boil while you dice the onion, thinly slice the garlic, and roughly chop basil leaves. Measure out cream, open the cans of diced tomatoes, and have your grated Parmesan ready. Salt the pasta water well; it should taste like the sea. The recipe cooks the pasta 1 minute less than package directions so it finishes in the sauce.

2-Second Step: Cook the pasta (timed with the sauce) Once the water is boiling, add 500g penne pasta or your chosen pasta and cook for 1 minute less than the package indicates. Reserve about 1 cup of pasta water before draining this starchy water is key to emulsifying the sauce and helping it cling to the pasta.

3-Third Step: Build the sauce (3 to 4 minutes active) In a large high-rimmed pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add 1/2 diced brown or yellow onion and sauté for about 3 minutes until softened and translucent. Add 4 garlic cloves, thinly sliced, and cook for 45 seconds until fragrant but not browned. Stir in 2 tablespoons white wine or vegetable stock to deglaze the pan, scraping up any browned bits. Add 1 1/2 cans (600g to 1.3lbs) diced tomatoes, 3 basil stalks (optional), 1 1/2 teaspoons granulated sugar (optional), and seasoning to taste. Bring the mixture to a boil to marry the flavors and reduce any raw tomato taste.

4-Fourth Step: Add cream and simmer (6 minutes) Pour in 180ml thickened cream (3/4 cups) and let the sauce come back to a gentle simmer. Reduce heat to medium-low and simmer for 6 minutes to thicken slightly and round out the flavors. Stir occasionally to keep the sauce smooth. Remove and discard the basil stalks if used.

5-Fifth Step: Finish the sauce and combine (final assembly) Stir in 10g basil leaves, roughly chopped, and check seasoning. Toss the pasta straight from the pot into the sauce with a few tablespoons of reserved pasta water. Toss vigorously so the starchy water helps the cream and tomato emulsify into a silky coating. Add extra pasta water one tablespoon at a time if the sauce needs loosening.

6-Final Step: Serve and garnish Serve the creamy rose pasta in warmed bowls and top with freshly grated Parmesan cheese, cracked black pepper, thinly sliced basil, and a light drizzle of extra virgin olive oil. Enjoy immediately while hot.