Penne with Pink Pesto and Mozzarella

I am losing it over this dish! It's so truly amazing! The sauce is a creamy blend of tomato sauce, pesto, oregano, and crushed red pepper. Such a simple list, but  HOLY COW, the flavors.... Tangy tomato, fresh basil, floral oregano, and spicy red pepper. The sauce is silky, the pasta is tender, and the mozzarella melts into everything. Your skillet never had it so good.

A dotting of fresh cherry tomatoes and basil leaves on top transform this skillet dinner into something worthy of your finest houseguests!

I adore spiking dishes with pesto. It's is a one-stop-shop for flavor - basil, parmesan, garlic, olive oil - so when you add that tried-and-true combination to a dish, you need little else.

About the skillet: Choose a pan you can take from the stovetop to the oven because we melt the cheese under the broiler. If you don't have one that can do both, simply transfer the pasta mixture to a shallow baking dish, top the pasta with the cheese and place the baking dish under the broiler (about 5 to 6 inches from the heat source).

Penne with Pink Pesto and Mozzarella

1 pound penne pasta or any pasta of choice
15-ounce can tomato sauce
1/2 cup milk
1/3 cup prepared basil pesto
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Salt and ground black pepper
4-5 ounces mozzarella (regular or fresh), cut into 1/4-inch thick slices
Halved cherry tomatoes for serving, optional
Fresh basil leaves for serving, optional

Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, in a large, oven-proof skillet, combine the tomato sauce, milk, pesto, tomato paste, oregano, and crushed red pepper flakes. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes (while the pasta cooks).
Add the pasta and reserved 1/2 cup cooking liquid to the tomato sauce mixture. Toss to combine. If the sauce seems too thin, simmer until it thickens to your liking.
Preheat the broiler.
Remove the pan from the heat and arrange the mozzarella slices on top of the pasta. Place the pan under the broiler (about 5 to 6 inches from the heat source) and broil until the cheese is gooey and melted. If you want to broil until the cheese is golden brown - go for it. We like it this way...
Serve with cherry tomatoes and fresh basil leaves on top, if using.

Serves 4