Pink Sauce Pasta

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
8.8 oz pasta
Meanwhile, heat a large, deep pan or a Dutch oven over medium heat and melt the butter in it. Saute the shallots and garlic for 2-3 minutes until they soften.
2 tablespoons unsalted butter
2 medium shallots
2 large garlic cloves
Add the red chilli flakes, then pour in the red wine and continue to cook for 1-2 minutes until the alcohol mostly evaporates.
¼ teaspoon red chilli flakes
⅓ cup dry red wine
Stir in the passata (tomato sauce) and bring to a simmer. Add the double cream and milk and allow the sauce to bubble for 1-2 minutes.
1 cup passata (tomato sauce)
1 cup double cream
½ cup whole milk
Next, stir in the fresh basil leaves and grated Parmesan, season with freshly ground black pepper, then transfer the cooked pasta to the pan. Toss to cover the pasta in sauce, then stir in the fresh parsley.
6-8 fresh basil leaves
⅓ cup grated Parmesan
1 tablespoon fresh parsley
Season to taste and serve immediately with some extra grated Parmesan on top if you like.
Salt and pepper to taste