Step by step

Method

4 steps

1. 1

   Bring a big pot of well-salted water to a boil. Cook 12 oz penne until al dente (usually 1 minute shy of the box time). Scoop out ½ cup pasta water, then drain.

2. 2

   Meanwhile, heat 2 tablespoons olive oil in a wide pan over medium. Cook 1 minced shallot (or small onion) until soft and translucent, 3–4 minutes. Add 3 minced garlic cloves and ½ teaspoon red pepper flakes; stir 30 seconds until fragrant — don't let the garlic brown.

3. 3

   Stir in 1 can (28 oz) crushed tomatoes, ½ teaspoon sugar, and a good pinch of kosher salt and black pepper. Simmer gently 10 minutes, stirring now and then, until the sauce thickens slightly and tastes less raw-tomato sharp. Stir in ¾ cup heavy cream and simmer 3 more minutes until the sauce turns a soft orange-pink and coats a spoon.

4. 4

   Toss the penne with the sauce, ½ cup grated Parmesan, and a splash of pasta water until glossy and clingy. Tear in fresh basil if you have it. Taste for salt. You want silky pink cream-tomato sauce hugging every noodle — not a thin watery broth or a broken oily cream.