Ingredients:

  • 1 lb Rigatoni or Penne pasta
  • 2 tbsp Sea Salt
  • 2 tbsp Extra Virgin Olive Oil
  • 6 cloves Fresh Garlic, thinly sliced
  • 3 tbsp Tomato Paste
  • 1 tsp Red Pepper Flakes
  • 1/2 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1 cup Fresh Basil, hand-torn
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/2 cup Reserved Pasta Water

Instructions:

  1. Bring a large stockpot of water to a boil and add 2 tbsp of sea salt. Cook the pasta for 1-2 minutes less than the package instructions to ensure an al dente texture.
  2. While the pasta cooks, heat 2 tbsp of extra virgin olive oil in a 12-inch sauté pan over medium heat. Add sliced garlic and red pepper flakes, cooking until the garlic is fragrant and just turning golden.
  3. Add 3 tbsp of tomato paste to the pan. Increase heat slightly and fry the paste, stirring constantly, until it turns a deep rust color (flash-caramelization).
  4. Before draining the pasta, reserve 1/2 cup of starchy pasta water. Slowly whisk the heavy cream and the reserved pasta water into the tomato base to create a stable emulsion.
  5. Transfer the cooked pasta directly into the sauce. Toss over medium heat for 1 minute until the sauce clings to the noodles.
  6. Remove from heat. Fold in the grated parmesan cheese, freshly cracked black pepper, and hand-torn fresh basil. Serve immediately.