Ingredients:

  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 6 oz tomato paste
  • 1/2 cup vegetable broth
  • 1 cup heavy cream, room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh basil, chiffonade
  • 1 tsp dried oregano

Instructions:

  1. Heat the 3 tbsp unsalted butter and 1 tbsp olive oil in a sauté pan over medium heat until the butter is melted and foaming.
  2. Add the finely diced yellow onion and sauté for 3–4 minutes until translucent.
  3. Stir in the 4 cloves minced garlic and 1/2 tsp crushed red pepper flakes, cooking for 60 seconds until fragrant but the garlic has not browned.
  4. Add the 6 oz tomato paste to the center of the pan; stir constantly for 2–3 minutes until the paste turns a dark golden color.
  5. Pour in the 1/2 cup vegetable broth to deglaze the pan, scraping up any browned bits from the bottom, and stir until the mixture is a smooth, thick paste.
  6. Reduce heat to low and slowly whisk in the 1 cup heavy cream until the sauce transforms into a uniform, creamy pink color.
  7. Stir in the 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
  8. Gradually fold in the 1/2 cup freshly grated Parmesan cheese, stirring until completely melted and the sauce looks glossy.
  9. Remove from heat and stir in the 2 tbsp fresh basil just before serving.