Ingredients:

  • 8 oz spaghetti or rigatoni
  • 1 tbsp sea salt
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 14 oz crushed tomatoes
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, torn
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package instructions.
  2. Scoop out 1/2 cup of the starchy pasta water and set it aside before draining the noodles. Note: This water is the glue for your sauce.
  3. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until it smells fragrant but stays pale.
  4. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until the paste turns a deep mahogany color.
  5. Pour in the crushed tomatoes and season with salt and pepper.
  6. Increase the heat to medium high and simmer for 5–7 minutes until the sauce bubbles and thickens slightly.
  7. Lower the heat to low. Stir in the heavy cream and Parmesan cheese until the sauce looks smooth and glossy.
  8. Add the drained pasta and a splash of the reserved pasta water.
  9. Toss vigorously over medium heat for 1 minute until the sauce coats every strand.
  10. Remove from heat and fold in the fresh basil.