Can’t decide between creamy, luscious alfredo and savory, fresh marinara? Then this garlicky, rich and cheesy pasta is for you! Based on the special “pink sauce” pasta at Italian restaurant Mama D’s, located in Newport Beach, this tomato cream pasta satisfies all my cravings without the long drive. Made with simple ingredients, this dish is easy to prepare, super customizable and perfect for weeknight dinners.

Ingredients (Makes 4-6 servings):

• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 cups marinara sauce (store-bought or homemade)
• 1 cup heavy cream
• ¼ cup grated parmesan cheese, plus extra for topping
• 1 pound of pasta (I used fusilli, but any shape will do)
• ½ tsp crushed red pepper flakes (optional)
• Grilled protein of choice 

1. Bring a large pot of water to boil. Once boiling, salt your pasta water generously to help give the pasta more flavor. Then, add in your pasta and cook until al dente. Reserve ½ cup pasta water and strain, but do not rinse.
2. Heat up extra virgin olive oil in a large pan over medium high heat. Once the oil is hot, add in garlic and crushed red pepper flakes. Saute the mixture until the garlic reaches a golden-brown tint and becomes very fragrant. 
3. Turn heat to low and add marinara sauce to the pan. Mix the sauce to thoroughly combine. Slowly add in heavy cream, stirring the mixture gently. Simmer the sauce and allow it to thicken slightly.
4. Once the sauce has thickened, add in the pasta. Before stirring, top the pasta off with parmesan cheese. The cheese will melt onto the hot pasta, allowing the sauce to stick to the pasta better. Fold the pasta to coat it in the sauce.
5. Next, add in reserved pasta water and stir vigorously. This will create an emulsion and give your pasta sauce the shiny, restaurant-like quality. Add in protein, if using. 
6. Serve pasta with extra parmesan cheese and red pepper flakes, if desired, and enjoy!