Ingredients:

  • 1 pound (450g) pasta (penne, spaghetti, or your favorite shape)
  • 8 cups (approximately 2 liters) water for boiling pasta
  • 1 tablespoon (15ml) salt, for pasta water
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus extra for serving
  • 1/4 cup (60ml) chopped fresh basil, plus extra for serving
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Bring salted water to a boil in a large pot. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using). Sauté until fragrant, about 30 seconds – be careful not to burn the garlic!
  3. Stir in crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally, to allow flavors to meld.
  4. Reduce heat to low. Stir in heavy cream and Parmesan cheese. Cook until cheese is melted and sauce is smooth and creamy, about 2-3 minutes.
  5. Add cooked pasta to the skillet with the sauce. Toss to coat evenly. Add reserved pasta water, a little at a time, if needed, to adjust the consistency of the sauce.
  6. Serve immediately, garnished with fresh basil and extra Parmesan cheese.