Creamy Tomato Pasta

Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook 1 lb of penne or rigatoni for 1 minute less than the package time. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add 5 minced garlic cloves and ½ teaspoon of red pepper flakes. Cook 1 minute — garlic should be pale gold, not brown.

3. 3

   Add 1 can (28 oz) of crushed tomatoes (San Marzano if you can find them). Add 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried oregano. Simmer 10-15 minutes — sauce should thicken and the raw tomato taste should cook out.

4. 4

   Stir in ½ cup of heavy cream and ¼ cup of grated Parmesan. Cook 2 more minutes until smooth and slightly thickened.

5. 5

   Add the drained pasta directly to the sauce. Toss to coat. Add pasta water by the splash if needed to loosen — the sauce should cling, not pool.

6. 6

   Finish with a generous handful of torn fresh basil, more Parmesan, and a drizzle of good olive oil. Serve immediately on warm plates.