Ingredients:

  • 1 lb (450 g) Dried Pasta (Penne, Rigatoni, or Fusilli)
  • 1 Tbsp (heaping) Salt (for water)
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • 1 small Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 3 Tbsp (50 g) Tomato Paste (concentrated)
  • 1 tsp Dried Oregano
  • ½ tsp Chilli Flakes (optional)
  • 28 oz can (794 g) Crushed Tomatoes (San Marzano preferred)
  • ½ tsp Granulated Sugar
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 1 cup (240 ml) Double Cream (Heavy Cream)
  • ½ cup (50 g) Parmesan Cheese, freshly grated
  • ¼ cup (10 g) Fresh Basil, roughly chopped

Instructions:

  1. Prep aromatics: Finely dice the onion and mince the garlic. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than package directions (al dente). Just before draining, reserve 1 cup (250 ml) of the starchy cooking water.
  2. Build the Flavor Foundation: In a deep frying pan, melt the butter and olive oil over medium heat. Sauté the diced onion and a pinch of salt gently for 5–7 minutes until translucent. Stir in the minced garlic, dried oregano, and chilli flakes; cook for 30 seconds until fragrant.
  3. Caramelize the Paste: Push the aromatics to the side. Add the tomato paste directly to the hot pan surface. Cook the paste for 2–3 minutes, stirring constantly, until it deepens in color to a dark, rusty red. This concentrates the sweetness.
  4. Simmer the Sauce: Pour in the canned crushed tomatoes. Stir well to combine. Add the sugar, salt, and pepper. Bring to a simmer, then lower the heat and let the sauce simmer, uncovered, for 10–12 minutes until it visibly thickens and its flavor concentrates.
  5. Create the Creamy Finish: Remove the pan from the direct heat. Gently stir in the double cream until the sauce is a uniform coral pink hue. Stir in the grated Parmesan cheese until melted. Slowly ladle in about 1/2 cup (125 ml) of the reserved starchy pasta water and stir vigorously until the sauce is glossy and emulsified.
  6. Combine and Serve: Add the slightly undercooked, drained pasta directly to the sauce pan. Return the pan to low heat and toss continuously for 1–2 minutes; the pasta will finish cooking and absorb the final bits of sauce. Adjust seasoning, stir in the fresh basil, and serve immediately with extra Parmesan.