# What You'll Need:
→ Pasta
01 - 12 oz penne or fusilli pasta
→ Sauce Base
02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1/2 tsp red pepper flakes (optional)
06 - 28 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp sugar
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
→ Cream & Cheese
11 - 3/4 cup plus 2 tbsp heavy cream
12 - 2 oz freshly grated Parmesan cheese
→ Herbs & Finish
13 - 1 cup loosely packed fresh basil leaves, chopped, plus extra for garnish
14 - Freshly ground black pepper, to taste
→ Water
15 - 2 1/2 cups water or low-sodium vegetable broth
# Step-by-Step Directions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes, tomato paste, sugar, salt, and black pepper until fully incorporated.
04 - Pour in pasta and water or vegetable broth, ensuring pasta is submerged, then bring to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 12 to 14 minutes, stirring occasionally until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and Parmesan cheese. Cook uncovered for 2 to 3 minutes until sauce becomes creamy.
07 - Remove from heat and fold in chopped basil leaves. Adjust seasoning as desired.
08 - Serve warm, garnished with additional basil and Parmesan if preferred.
