Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the penne until al dente, about 10 minutes. Before draining, reserve 1/2 cup of pasta water and set it aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant but not burnt, about 1 minute.
- Stir in the tomato paste, cooking it for 2-3 minutes to develop a deep, rich flavor. You'll notice the paste darkens slightly as it caramelizes.
- Lower the heat and add the heavy cream to the skillet, stirring to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Add the drained penne to the skillet, tossing to coat the pasta in the creamy sauce. Gradually add the reserved pasta water, a little at a time, to help emulsify the sauce and create a silky texture.
- Stir in the freshly grated Parmigiano-Reggiano, allowing it to melt into the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Plate the pasta, finishing with a sprinkle of extra cheese and a dash of red pepper flakes if you like it extra spicy. Serve immediately and enjoy!
Notes
Don’t skip the pasta water! It’s starchy and helps bind the sauce to the pasta, making each bite smoother and more flavorful.