Ingredients:

  • 1 lb Rigatoni, Penne, or Fusilli pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Unsalted Butter
  • 1 small Yellow Onion, finely minced
  • 4 cloves Garlic, smashed and minced
  • 3 tbsp Tomato Paste
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 cup fresh cherry tomatoes, halved
  • 3/4 cup heavy cream, room temperature
  • 1/2 cup freshly grated Parmesan Cheese
  • 1/2 cup reserved pasta water
  • Fine Sea Salt to taste
  • Fresh Basil leaves for garnish

Instructions:

  1. Bring a large pot of water to a boil. Add enough sea salt so the water tastes like the sea. Drop your pasta and cook for 1-2 minutes less than the package directions to ensure it stays al dente.
  2. While the pasta boils, melt the unsalted butter and olive oil in a wide, high-sided skillet over medium heat. Sauté the minced onions for about 3 minutes until translucent.
  3. Add the minced garlic and red pepper flakes. Stir in the tomato paste, mashing it into the fat and cooking until it caramelizes from bright red to a deep mahogany color (blooming).
  4. Add the cherry tomatoes to the skillet, cooking until they begin to break down and release their juices.
  5. Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese. Gradually add up to 1/2 cup of the starchy pasta water, stirring constantly to create a smooth, emulsified sauce.
  6. Using tongs or a spider strainer, transfer the pasta directly into the sauce. Toss vigorously to coat. Garnish with fresh basil and serve immediately.