Ingredients:

  • 1 lb Penne or Rigatoni pasta
  • 2 tbsp Sea Salt
  • 2 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, minced
  • 4 oz Tomato Paste
  • 1 cup Tomato Sauce
  • 1.5 cups Heavy Cream
  • 0.5 cup Grated Parmesan Cheese
  • 1 tsp Dried Oregano
  • 0.25 tsp Red pepper flakes

Instructions:

  1. Bring a large stockpot of water to a boil and add 2 tablespoons of sea salt. Add the pasta and cook for 2 minutes less than the package directions suggest until it has a firm bite.
  2. Before draining the pasta, carefully reserve 1 cup of the starchy pasta water and set it aside.
  3. In a deep 12-inch skillet, melt the unsalted butter and extra virgin olive oil over medium heat. Add the minced garlic.
  4. Add garlic, 1 tsp Oregano, and 0.25 tsp Red pepper flakes until the garlic smells fragrant and sizzles.
  5. Stir in 4 oz Tomato Paste and cook for 3 minutes until it turns a dark, rusty red.
  6. Pour in 1 cup Tomato Sauce and stir well. Let it bubble for 2 minutes.
  7. Reduce heat to low and slowly pour in 1.5 cups Heavy Cream until the sauce turns a silky pink.
  8. Add the drained pasta and 0.5 cup Parmesan Cheese to the skillet.
  9. Pour in a splash of the saved pasta water and stir vigorously until the sauce coats every noodle.