Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4-6 cloves fresh garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 15 oz canned tomato sauce or crushed tomatoes
  • 1/4 cup reserved starchy pasta water
  • 4 oz Philadelphia cream cheese, cubed at room temperature
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, torn
  • 1 lb dry pasta (spaghetti or penne)

Instructions:

  1. Infuse the oil. Place the olive oil, 4-6 cloves of minced garlic, and red pepper flakes in a cold skillet. Turn the heat to medium. Note: Starting cold prevents the garlic from scorching and turning bitter.
  2. Sauté the aromatics. Cook for 1-2 minutes until the garlic is fragrant and pale straw colored.
  3. Caramelize the paste. Stir in the 2 tbsp of tomato paste and cook for 60 seconds until it darkens to a deep red color.
  4. Simmer the base. Pour in the 15 oz of canned tomato sauce. Add the oregano, salt, and pepper. Bring to a gentle simmer.
  5. Meld the flavors. Cook for 5 minutes until the sauce bubbles softly and slightly thickens.
  6. Temper the cheese. Reduce the heat to low. Add the 4 oz of cubed cream cheese to the center of the pan.
  7. Emulsify the sauce. Swirl with a spatula until the cheese is completely melted and the sauce turns sunset pink.
  8. Add liquid gold. Slowly pour in 1/4 cup of the reserved pasta water while stirring vigorously until the sauce looks glossy and smooth.
  9. Combine and toss. Add your 1 lb of cooked pasta, Parmesan cheese, and fresh basil to the skillet.
  10. Final adjustment. Toss to coat the pasta thoroughly. If it looks too thick, add the remaining 1/4 cup of pasta water until every strand is velvety.