Ingredients:

  • 1 lb penne or rigatoni pasta
  • 2 tbsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup fresh basil leaves, hand-torn
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of water to a boil with 2 tbsp sea salt. Cook pasta until al dente. Reserve 1 cup of starchy pasta water before draining.
  2. While pasta cooks, heat olive oil in a heavy skillet over medium heat. Sauté diced onion until translucent (5 minutes). Add minced garlic and red pepper flakes; stir for 60 seconds until fragrant.
  3. Add tomato paste to the pan and stir for 2-3 minutes until darkened. Pour in crushed tomatoes and simmer. Stir in heavy cream and Parmesan cheese until a velvet consistency is reached. Fold in cooked pasta, adding reserved pasta water as needed to emulsify.
  4. Remove from heat and fold in fresh hand-torn basil leaves immediately. Season with salt and black pepper to taste.