Ingredients:

  • 1 lb (450g) pasta of choice (Penne or Rigatoni recommended)
  • 1 tbsp (18g) salt
  • 3 tbsp (42g) unsalted butter
  • 5 cloves (approx. 25g) fresh garlic, minced
  • 3 tbsp (51g) tomato paste
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated parmesan cheese
  • 1/2 tsp (1g) red pepper flakes
  • salt and black pepper to taste
  • 1/4 cup (10g) fresh basil leaves, torn

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package instructions). Note: This ensures the pasta finishes cooking in the sauce.
  2. Before draining the pasta, scoop out 1 cup (240ml) of the cloudy pasta water and set it aside. Drain the remaining pasta.
  3. While the pasta boils, melt the butter in a skillet over medium heat. Listen for the sizzle and wait for the foam to subside.
  4. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1-2 minutes until the garlic is fragrant and translucent but not browned.
  5. Stir in the tomato paste, cooking for another 2 minutes while stirring constantly until the paste turns a deep mahogany color.
  6. Lower the heat to medium low and pour in the heavy cream. Stir continuously until the sauce is a uniform, vibrant orange.
  7. Stir in the Parmesan cheese until melted and smooth.
  8. Toss in the cooked pasta, pouring in the reserved pasta water a tablespoon at a time until the sauce reaches a silky, clinging consistency.
  9. Season with salt and pepper to taste, and garnish with torn fresh basil leaves.