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1. Bring a large pot of well-salted water to a boil and add the dried pasta, cooking until al dente according to package directions.
250 g dried pasta,
1 tsp salt
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2. Just before draining, scoop out some pasta cooking water and set it aside, then drain the pasta and keep it ready.
0.8 cup pasta cooking water
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3. While the pasta cooks, heat olive oil in a large skillet over medium heat, then add minced garlic and cook until fragrant but not browned.
2 tbsp olive oil,
3 clove garlic
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4. Stir in the Calabrian chili paste and toast it briefly in the oil and garlic to bloom its flavor.
1.5 tbsp Calabrian chili paste
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5. Pour in the tomato passata, season with salt and black pepper, stir well, and simmer until slightly thickened.
1.5 cup tomato passata,
1 tsp salt,
0.5 tsp black pepper
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6. Reduce the heat to low, stir in the heavy cream until the sauce turns a rich orange color, and let it gently simmer.
0.5 cup heavy cream
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7. Add the frozen peas to the simmering sauce and cook until they are heated through and bright green.
0.8 cup frozen peas
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8. Add the drained pasta to the skillet, tossing to coat in the creamy chili tomato sauce and loosening with a splash of pasta cooking water as needed.
250 g dried pasta,
0.8 cup pasta cooking water
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9. Sprinkle in the cheddar cheese and grated Parmesan cheese, tossing until the cheeses melt into the sauce and the pasta is glossy and creamy.
1 cup cheddar cheese,
0.2 cup grated Parmesan cheese
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10. Taste and adjust seasoning with additional salt and black pepper if needed, then serve hot topped with torn fresh basil leaves.
1 tsp salt,
0.5 tsp black pepper,
4 piece fresh basil (garnish)
By james