Ingredients:

  • 1 pound (450g) pasta (penne, rotini, or your favourite shape)
  • 1 tablespoon (15 ml) olive oil
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (15g) fresh basil, chopped
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1/4 cup (60ml) reserved pasta water
  • 1 teaspoon (5g) granulated sugar

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  3. Pour in the crushed tomatoes, granulated sugar, salt, pepper, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally.
  4. Stir in the heavy cream and chopped basil. Cook for another 2-3 minutes, until the sauce is heated through.
  5. Add the drained pasta to the skillet with the sauce. Toss to coat evenly. Add reserved pasta water, a tablespoon at a time, if needed to loosen the sauce to your desired consistency.
  6. Sprinkle with Parmesan cheese and serve immediately.