Short pasta in a silky tomato sauce with basil and Parmesan.
CBy chef_t
Servings
4
350 g Penne pasta
2 tbsp Salt (for pasta water)
2 tbsp Extra virgin olive oil
1 piece Yellow onion, finely diced
3 clove Garlic cloves, minced
1 tbsp Tomato paste
1 can Canned crushed tomatoes
0.25 tsp Red pepper flakes
0.5 cup Heavy cream
1 tbsp Unsalted butter
0.75 cup Parmesan cheese, finely grated, plus extra to serve
1 cup Fresh basil leaves
0.5 tsp Sugar
0.25 tsp Black pepper
0.5 tsp Fine sea salt (for sauce)
Calories
606 kcal
Protein
18g
Carbs
77g
Fat
26g
Fiber
5g
Sugar
10g
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Make the Sauce
1. Heat the olive oil in a large deep skillet over medium heat. Add the onion and fine sea salt and cook for 6 to 8 minutes, stirring often, until soft and translucent but not browned.
2 tbsp Extra virgin olive oil,
1 piece Yellow onion, finely diced,
0.5 tsp Fine sea salt (for sauce)
2. Stir in the garlic, tomato paste and red pepper flakes and cook for 1 to 2 minutes until the paste darkens slightly and smells fragrant.
3. Add the crushed tomatoes and sugar, then simmer gently over medium-low heat for 12 to 15 minutes, stirring occasionally, until thickened and sweet. Meanwhile, bring a large pot of water to a boil.
1 can Canned crushed tomatoes,
0.5 tsp Sugar
Cook the Pasta
4. Salt the boiling water until it tastes like mild seawater, add the Penne pasta and cook 1 to 2 minutes short of the package time until al dente. Reserve 1 cup (240 ml) of the starchy pasta water, then drain without rinsing.
350 g Penne pasta,
2 tbsp Salt (for pasta water)
5. Lower the sauce heat, stir in the heavy cream and butter, and warm for 2 minutes until silky and pale orange. Do not let it boil hard.
0.5 cup Heavy cream,
1 tbsp Unsalted butter
Finish and Serve
6. Add the drained pasta to the sauce with a splash of pasta water and toss over medium heat for 1 to 2 minutes, adding more pasta water as needed until the sauce clings and coats every piece.
7. Remove from the heat, stir in the Parmesan cheese and black pepper, then tear in the basil leaves and fold gently. Serve immediately with extra Parmesan.
0.8 cup Parmesan cheese, finely grated, plus extra to serve,
1 cup Fresh basil leaves,
0.2 tsp Black pepper
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