Ingredients:

  • 12 oz penne or rigatoni pasta
  • 2 tbsp sea salt
  • 1 tbsp extra virgin olive oil
  • 2 shallots, finely minced
  • 3 garlic cloves, microplaned
  • 2 tbsp tomato paste
  • 14 oz crushed tomatoes
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 cup light cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 handful fresh basil leaves, torn

Instructions:

  1. Bring a large pot of water to a rolling boil and add sea salt. Add the pasta and cook for 2 minutes less than the package directions for al dente.
  2. While the pasta boils, heat olive oil in a wide skillet or sauté pan over medium heat. Sauté the minced shallots until translucent.
  3. Add the microplaned garlic and tomato paste to the skillet. Cook for 2 minutes, stirring constantly, until the paste reaches a deep rust-colored hue.
  4. Stir in the crushed tomatoes, dried oregano, and red pepper flakes. Simmer gently to allow the flavors to meld.
  5. Slowly introduce the light cream and grated Parmesan cheese into the sauce, stirring constantly to prevent curdling and maintain a smooth texture.
  6. Using a slotted spoon or tongs, transfer the pasta directly from the boiling water into the sauce. Toss well, adding a splash of starchy pasta water if needed to reach a glossy consistency.
  7. Garnish with hand-torn fresh basil and serve immediately.