Ingredients:

  • 1 pound (450g) penne rigate pasta
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 1/4 cup (15g) packed fresh basil leaves, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne rigate and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook until fragrant (about 30 seconds), being careful not to burn the garlic.
  3. Add crushed tomatoes to the skillet. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  4. Stir in heavy cream and Parmesan cheese. Continue to simmer for another 5 minutes, allowing the sauce to thicken slightly.
  5. Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency. Stir in fresh basil.
  6. Serve immediately, garnished with additional Parmesan cheese.