To prepare pasta with mushroom rosé sauce, start by boiling a big pan of gently salted water for the pasta.
Carefully slice the onion.
In a big pan, heat 2 tablespoons of additional virgin olive oil. Sauté the onion till golden, about 3 minutes.
Include mushrooms and stir.
After 5 minutes, mix in the tomato puree. Continue cooking and stirring the sauce for around 10 minutes till it thickens.
Stir in whipping cream, a touch of salt, and a dash of pepper, cooking for an extra 2 minutes.
As the water boils, prepare the pasta till al dente, about 2 minutes much shorter than the bundle suggestion.
Drain and transfer straight to the pan. Stir and continue cooking for 2 more minutes. If the sauce appears dry, stir in a spoonful of pasta water.
As soon as done, serve without delay, garnished with newly sliced parsley.
