Nutrition

Ingredients

• Kosher salt
• 1 lb. penne pasta
• 2 Tbsp. extra-virgin olive oil
• ½ red onion, diced
• 2 garlic cloves, finely chopped
• 1 tsp. sugar
• Pinch of red pepper flakes
• 1 (14-oz.) can crushed tomatoes
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese, plus more for serving
• Leaves from 1 fresh basil sprig, chopped, plus more for serving

Instructions

1. 1 Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. Add 1 lb. penne pasta and cook until almost but not quite al dente, about 10 minutes.
2. 2 While the pasta cooks, heat 2 Tbsp. extra-virgin olive oil in a deep saucepan over medium heat. Add ½ red onion, 2 garlic cloves, finely chopped, and ½ tsp. kosher salt and cook, stirring often, until the vegetables have softened but not browned, about 4 minutes. Stir in 1 tsp. sugar and pinch of red pepper flakes.
3. 3 Add one 14-oz. can crushed tomatoes and another ½ tsp. kosher salt to the pan and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the juices have thickened slightly, about 5 minutes. Stir in ¼ cup heavy cream and cook just until it begins to bubble, then remove from the heat. If you have an immersion (stick) blender, use it to puree the sauce right in the saucepan; otherwise, transfer the sauce to a regular blender and puree until smooth, then return it to the saucepan.
4. 4 When the pasta is done, using a sieve or large slotted spoon, scoop it directly from the cooking water into the pan with the sauce. Turn the heat to medium and toss well to coat the pasta, adding up to ¼ cup of the pasta water to thin it out a bit if necessary. It should look nice and glossy, not thick and clumpy. Sprinkle with ½ cup grated Parmesan cheese and leaves from 1 fresh basil sprig, chopped, and toss again until the sauce clings to the pasta. Serve sprinkled with more Parmesan and basil.

Original Source

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