Ingredients:

  • 1 lb (450g) Penne or Rigatoni pasta
  • 1 tbsp (15g) Salt
  • 3 tbsp (42g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 28 oz (794g) Crushed tomatoes
  • 1 tsp (5g) Dried oregano
  • ½ tsp (3g) Red pepper flakes
  • 1 cup (240ml) Heavy cream
  • ½ cup (50g) Freshly grated Parmesan cheese
  • ½ cup (15g) Fresh basil leaves, chiffonade
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package instructions). Reserve ½ cup (120ml) of starchy pasta water before draining.
  2. While the pasta boils, melt butter in the skillet over medium heat. Add minced garlic and sauté until fragrant and translucent (about 1 minute). Stir in the crushed tomatoes, dried oregano, and red pepper flakes. Simmer for 8-10 minutes until the sauce thickens slightly.
  3. Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese, whisking continuously until the sauce is smooth and mahogany-colored.
  4. Fold in the cooked pasta and fresh basil. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the sauce clings to the pasta in a velvety coat.