Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • 1 pound penne pasta
  • 8 ounces fresh Burrata cheese
  • 1/4 cup fresh basil leaves, chopped
  • Reserved pasta water (about 1 cup)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta in a colander.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  3. Add the crushed tomatoes, sugar, salt, and black pepper to the skillet. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
  4. Stir in the heavy cream and Parmesan cheese. Simmer for another 2-3 minutes, until the cheese is melted and the sauce is creamy.
  5. Add the cooked penne pasta to the skillet with the tomato sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  6. Divide the pasta among serving bowls. Top each serving with a generous dollop of burrata cheese and sprinkle with fresh basil. Serve immediately with extra Parmesan cheese, if desired.