Creamy Pasta with Tomatoes

Instructions

• 1
  Boil the penne pasta in salted water according to package instructions until al dente. Reserve one cup of the pasta water before draining.
• 2
  While the pasta is cooking, finely chop the onion and garlic. In a large pan, heat the olive oil and butter over medium heat.
• 3
  Sauté the onion until translucent, then add the garlic and chili flakes. Cook for another minute until the aromas are released.
• 4
  Add the tomato paste and mix well. Cook for 2-3 minutes, stirring constantly, until the tomato paste turns a deep red color.
• 5
  Pour in the cooking cream and stir until smooth. Let the sauce simmer over low heat for a few minutes until it begins to thicken. If the sauce is too thick, add a little of the reserved pasta water.
• 6
  Add the grated Parmesan to the sauce and stir until melted. Season with salt, black pepper, and Cayenne pepper to taste.
• 7
  Add the cooked pasta to the pan and mix well to coat it with the sauce. Finally, incorporate the fresh basil leaves, torn by hand.
• 8
  Serve the pasta warm, with extra Parmesan and basil on top, if desired.