Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon red pepper flakes (optional) (2.5 ml)
  • 1 teaspoon granulated sugar (5 g)
  • Salt and freshly ground black pepper, to taste
  • 1 cup heavy cream (240 ml)
  • 1 cup fresh basil leaves, chopped (about 25g)
  • 1 pound cavatappi pasta (454g)
  • 2 tablespoons butter, melted (30 ml, 28g)
  • ½ cup panko breadcrumbs (40g)
  • 2 cloves garlic, minced (6g)
  • ¼ cup grated Parmesan cheese (25g)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer and cook, stirring occasionally, for 20 minutes.
  2. Cook the cavatappi according to package directions until al dente. Drain, reserving about ½ cup of pasta water.
  3. In a small bowl, combine melted butter, panko breadcrumbs, minced garlic, and Parmesan cheese.
  4. Stir heavy cream and fresh basil into the tomato sauce. Add the cooked pasta to the sauce and toss to coat, adding a little pasta water if needed to loosen the sauce. Transfer the pasta mixture to the prepared baking dish. Sprinkle evenly with the breadcrumb topping.
  5. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly.
  6. Let the pasta bake rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.