Ingredients:

  • 1 lb penne, rigatoni, or fusilli pasta
  • 2 tbsp sea salt
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 6 oz tomato paste
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Boil the pasta in water seasoned with sea salt until it is just under al dente, approximately 2 minutes less than the package directions. Reserve 1 cup of starchy pasta water before draining.
  2. While the pasta boils, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is golden and fragrant.
  3. Stir in the tomato paste and cook constantly for 5 minutes until it darkens to a deep mahogany color, caramelizing the sugars.
  4. Whisk in the heavy cream until fully incorporated until the sauce is a uniform, vibrant orange and starts to bubble.
  5. Transfer the pasta with tongs or a slotted spoon directly from the water into the skillet. Don't worry if some water hitches a ride; that's actually a good thing!
  6. Add about 1/4 cup of the reserved pasta water to the skillet. Toss the pasta vigorously. The sauce should begin to look glossy and stick to the noodles.
  7. Turn off the heat. Sprinkle in the Parmesan cheese and black pepper. Toss again until the cheese has completely melted into the sauce.
  8. Top with the fresh basil chiffonade. Serve immediately while it's steaming and velvety.