Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1/2 tsp Crushed Red Pepper Flakes (optional, for heat)
  • 1 (28 oz) can Quality Crushed Tomatoes (800 g)
  • 4 cups Low-Sodium Vegetable Broth (1 Litre)
  • 14 oz Dried Short Pasta (Penne, Fusilli, Rigatoni) (400 g)
  • Kosher Salt & Black Pepper, to taste
  • 1/2 cup Heavy Cream (Double Cream)
  • 1/2 cup Freshly Grated Parmesan Cheese (50 g), plus extra for serving
  • 1/4 cup Fresh Basil Leaves, chopped, for garnish

Instructions:

  1. Sauté Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes.
  2. Bloom the Paste: Add the minced garlic, tomato paste, and red pepper flakes (if using). Cook, stirring constantly, for 1 minute until the tomato paste darkens slightly and caramelises on the bottom of the pot.
  3. Add Liquid: Pour in the crushed tomatoes and the vegetable broth. Stir well, scraping up any fond (brown bits) from the bottom of the pot. Bring the mixture up to a strong simmer.
  4. Introduce Pasta and Simmer: Add the dry pasta and 1 teaspoon of kosher salt. Stir well to ensure the pasta is fully submerged and not sticking to the bottom.
  5. Cook and Stir: Reduce the heat slightly to maintain a vigorous simmer. Cook, uncovered, for 12–15 minutes, stirring every 2–3 minutes to prevent sticking and encourage starch release.
  6. Check for Doneness: The pasta is done when it is al dente and most of the liquid has been absorbed, creating a thick, glossy sauce. If the sauce becomes too thick before the pasta is cooked, add 1/4 cup of extra broth or water.
  7. Remove from Heat: Once the pasta is perfectly cooked, remove the pot completely from the heat source to prevent curdling.
  8. Stir in Cream and Cheese: Immediately stir in the heavy cream and the grated Parmesan cheese until fully melted and incorporated. The sauce should transform into a silky, pale red coating.
  9. Taste and Adjust: Taste the pasta and adjust seasoning with salt and pepper as needed.
  10. Serve: Ladle immediately into bowls and garnish generously with fresh basil and extra grated Parmesan.