- 8 oz pasta (rigatoni or penne)
- 1/2 cup tomato sauce
- 1/4 cup heavy cream
- 2 tablespoons basil pesto
- 1/2 cup grated parmesan cheese
- Salt
- Black pepper
- Cook the pasta in well-salted water until al dente. Reserve about 1/4 cup of pasta water, then drain.
- In a saucepan over medium-low heat, combine tomato sauce and heavy cream. Stir until warmed and smooth.
- Add the pesto and mix gently until the sauce turns a soft reddish-green color.
- Add the cooked pasta to the sauce and toss to coat. Use a splash of pasta water if needed to loosen everything.
- Remove from heat, stir in parmesan, and season with salt and black pepper.
