Quick And Easy Creamy Pink Sauce With Two Of My Favorite Ingredients

Von Sip and Feast · 25 Min.

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Zubereitung

1. Sauté the diced onion in olive oil over medium-low heat until translucent, about 3-5 minutes.
2. Add the sliced mushrooms, turn the heat to medium and cook until they release their water and start to brown.
3. Add the crushed red pepper and cook for 30 seconds. Add the white wine, turn the heat to medium-high and cook until the wine evaporates, about 2-3 minutes.
4. Turn the heat to medium-low, add the tomato paste and cook for 3 minutes, stirring often.
5. Add a ladle of pasta water and stir. Then add the cream and cheese and cook until the cheese melts.
6. Add the al dente pasta to the sauce and cook for 1 more minute to coat it. If the sauce is too wet, add a bit more cheese and stir. If too dry, add a little more pasta water.
7. Taste and adjust the salt and pepper. Finish with torn basil leaves if you like, and serve with extra grated cheese and red pepper flakes.

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