Ingredients:

  • 1 lb penne, rigatoni, or fusilli pasta
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 small shallot, finely minced
  • 3 tbsp tomato paste
  • 14 oz crushed tomatoes
  • 0.5 cup heavy cream
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh basil leaves, torn
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add 1 lb of your chosen pasta and cook for 1 to 2 minutes less than the package directions. Reserve 1 cup of pasta cooking water before draining.
  2. While pasta boils, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 cloves of thinly sliced garlic and 1 minced shallot. Sauté for about 3 minutes until the edges are golden and the kitchen smells sweet.
  3. Push the aromatics to the side and add 3 tbsp tomato paste to the center. Stir constantly for 2 minutes until the paste darkens to a brick red hue.
  4. Stir in 14 oz crushed tomatoes, 0.5 tsp dried oregano, 0.25 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp black pepper. Simmer for 5 minutes until the sauce thickens and bubbles gently.
  5. Lower the heat to low and pour in 0.5 cup heavy cream. Stir slowly in a circular motion until the sauce turns a vibrant, velvety orange.
  6. Before draining the pasta, reserve 1 cup of the starchy water. Add the undercooked pasta directly into the skillet with the sauce. Toss vigorously while adding the reserved water a few tablespoons at a time.
  7. Turn off the heat. Fold in 0.5 cup freshly grated Parmesan cheese and 0.25 cup torn fresh basil. The residual heat will melt the cheese into a glossy lacquer. Toss until the sauce completely coats every piece of pasta.