👩🍳 Instructions
1
Bring a large pot of water to a boil, salt generously, and cook 12 oz pasta until al dente. Reserve 1 cup of pasta water before draining.
2
In a wide skillet, heat 2 tablespoons olive oil and 3 tablespoons butter over medium heat. Add 6 sliced garlic cloves and 1/2 teaspoon red pepper flakes; sauté until fragrant and just golden, about 1.5–2 minutes.
3
Add the crushed canned tomatoes to the skillet, bring to a low simmer, and reduce for 6–8 minutes until slightly thickened.
4
Lower the heat and stir in 1/2 cup heavy cream and 1 teaspoon sugar. Warm for 2–3 minutes, then stir in 1/2 cup grated Parmesan until the sauce is glossy. Season with salt and pepper.
5
Add the drained pasta to the skillet and toss over low heat to combine, adding 1–2 tablespoons reserved pasta water if needed to loosen the sauce. Fold in torn basil leaves.
6
Serve immediately with extra Parmesan, a drizzle of olive oil, and optional lemon zest or protein on top.
