👩🍳 Instructions
1
Heat 1 tbsp olive oil in a large skillet or shallow pot over medium heat. Add chopped onion and a pinch of salt; cook 4–5 minutes until translucent.
2
Add sliced garlic and 1/2 tsp red pepper flakes; cook 30–45 seconds until fragrant, careful not to brown the garlic.
3
Stir in 2 tbsp tomato paste and cook 1 minute. Add chopped fresh tomatoes or 28 oz canned crushed tomatoes and 1 cup broth. Bring to a simmer.
4
Add 12 oz dried pasta to the pot, press into the sauce, and add extra broth or water if needed so pasta is mostly covered. Simmer, stirring frequently, until pasta is al dente (about 8–12 minutes depending on pasta).
5
Lower heat to medium-low. Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan until melted and silky. Season with salt and pepper, and fold in torn basil.
6
Serve immediately with extra Parmesan, a drizzle of olive oil, and fresh basil leaves.
