Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • ½ tsp (2g) onion powder
  • 1 ½ cups (350ml) tomato puree
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese

Instructions:

  1. Melt the butter over medium heat in your skillet. Add the minced garlic and onion powder, stirring constantly for 1–2 minutes until fragrant and translucent.
  2. Pour in the tomato puree, dried oregano, salt, and pepper. Stir to combine and bring to a gentle simmer for about 5 minutes until the sauce thickens slightly.
  3. Reduce the heat to low. Slowly whisk in the heavy cream in a figure-eight motion until the sauce turns a uniform, pale orange.
  4. Stir in the Parmesan cheese and continue whisking for 1 minute until the cheese is fully melted and the sauce is glossy and smooth.