Ingredients:

  • 1 lb penne or rigatoni pasta
  • 2 tbsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 28 oz crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup Parmigiano Reggiano, freshly grated
  • 1 cup fresh basil leaves, loosely packed
  • 1/2 tsp red pepper flakes
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of water to a rolling boil. Add 2 tbsp kosher salt. It should taste like the sea. Drop 1 lb of penne or rigatoni into the water. Stir immediately to prevent sticking. Cook for about 8-9 minutes, or until it has a slight bite in the center.
  2. Save 1 cup of pasta water before draining.
  3. While the pasta boils, place a large skillet over medium heat. Add 2 tbsp extra virgin olive oil. Once shimmering, toss in the minced shallots. Sauté for 3 minutes until translucent.
  4. Add 3 cloves of minced garlic and 1/2 tsp red pepper flakes. Cook for 1 minute until the kitchen smells incredible but the garlic hasn't turned brown.
  5. Pour in 28 oz of crushed tomatoes. Stir to combine with the aromatics. Lower the heat to medium low and let it simmer gently for about 10 minutes. This allows the water in the tomatoes to evaporate slightly, concentrating the sweetness. You’ll see the color deepen and the texture thicken.
  6. Reduce the heat to low. Slowly pour in 1/2 cup heavy cream, stirring constantly. Watch the sauce transform into a silky, pale orange. Stir in 1/2 cup freshly grated Parmigiano Reggiano. The cheese will melt into the sauce, adding a salty richness.
  7. Add the drained pasta directly into the skillet with the sauce. Pour in about 1/4 cup of the reserved pasta water. Toss vigorously for 2 minutes. The starch in the water will help the sauce shatter its surface tension and coat every inch of the pasta. If it looks too thick, add a splash more water.
  8. Turn off the heat. Hand tear 1 cup of fresh basil leaves and stir them into the pasta. Tearing the leaves instead of chopping them prevents bruising and keeps the edges from turning black. Season with salt and black pepper to taste. Serve immediately while the sauce is still glossy and hot.