Step 1: Sauté the onions and garlic in the olive oil until softened. (At the same time, boil water to cook pasta in a separate pot.)
Step 2: Add the tomato paste to the onions and garlic. Stir the tomato paste and cook for about 30 seconds - 1 minute.
Step 3: Add the tomato sauce and heavy whipping cream to the tomato paste, onions and garlic. Bring the sauce to a simmer.
Step 4: Simmer the pink sauce for 6 - 7 minutes, stirring occasionally. The sauce is finished when it has thickened slightly.
Step 5: Add drained, cooked pasta to the sauce. Use tongs to gently toss the pasta together with the sauce.
Step 6: Next, go ahead and sprinkle in the grated Parmesan cheese and mix it into the pasta with the tongs.
Step 7: You can tear a few leaves of fresh basil to add to the pasta right before eating (this is optional!).
RECIPE TIPS: -this pasta is best when eaten right away, but leftovers will keep in the fridge for 3 - 4 days. -reheat the pink pasta gently on low heat to maintain the sauce's creamy texture.