👩🍳 Instructions
1
Bring a large pot of salted water to a rolling boil for the pasta. Cook pasta 1–2 minutes less than the package directions and reserve 1 cup of pasta water before draining.
2
While the water heats, warm 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion with a pinch of salt and cook until translucent, about 5 minutes.
3
Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
4
Stir in 2 tablespoons tomato paste and cook 1 minute to toast the paste. Pour in the 28-ounce can of crushed tomatoes, 1/2 teaspoon red pepper flakes, and 1 teaspoon oregano. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally.
5
Turn off the heat and stir in 1/2 cup heavy cream and 1/2 cup reserved pasta water. Whisk to create a smooth emulsion. Adjust texture with more pasta water if needed.
6
Add 2 tablespoons grated Parmesan and toss until the cheese melts into the sauce. If desired, stir in 1 tablespoon butter for gloss.
7
Add the drained pasta to the skillet and toss over low heat until evenly coated. Season with salt and pepper to taste. Serve topped with fresh basil and extra Parmesan.
