# Ingredient List:
→ Pasta
01 - 14 oz penne or rigatoni
→ Sauce
02 - 2 tbsp extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1 small yellow onion, finely diced
05 - 14 oz canned crushed tomatoes
06 - 1 tsp dried oregano
07 - 1/2 tsp red pepper flakes (optional)
08 - 1 tsp granulated sugar
09 - 1 tsp fine salt, or to taste
10 - 1/2 tsp freshly ground black pepper
11 - 1 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 2 tbsp unsalted butter
→ Garnish
14 - Fresh basil leaves, chopped, for finishing
15 - Additional grated Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil and cook the pasta until al dente according to package directions; reserve 1/2 cup of the cooking water, then drain.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat; add the diced onion and sweat until translucent and softened, about 3 to 4 minutes.
03 - Add the minced garlic to the skillet and cook, stirring, until fragrant, about 30 seconds—avoid browning.
04 - Stir in the crushed tomatoes, oregano, red pepper flakes (if using), sugar, salt, and black pepper; bring to a gentle simmer and cook, stirring occasionally, until slightly reduced and thickened, about 7 to 8 minutes.
05 - Lower the heat to low and stir in the heavy cream, butter, and grated Parmesan; continue stirring until the mixture is smooth, emulsified, and a blush-pink color.
06 - Add the drained pasta to the skillet and toss to coat evenly; if the sauce is too tight, add a splash of the reserved pasta water to loosen to the desired consistency.
07 - Divide among warm bowls, finish with chopped basil and additional Parmesan, and serve immediately.
