Creamy Tomato Pasta

Ingredients

• 1 lb penne or rigatoni pasta
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• A handful of fresh basil leaves, torn
• Salt and crushed red pepper flakes to taste

Instructions

1. Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent and soft (about 5 minutes). Add minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
3. Pour in the crushed tomatoes, dried oregano, salt, and a pinch of red pepper flakes. Reduce heat to low and let it simmer gently for 10 minutes to develop the flavors.
4. Stir the heavy cream into the tomato sauce, blending until it turns a rich, velvety orange color. Let it warm through for 2 minutes.
5. Add the drained pasta and the grated Parmesan cheese directly into the skillet. Toss everything together over low heat until the sauce coats the pasta beautifully. (If the sauce is too thick, splash in a little bit of the reserved pasta water).
6. Remove from heat, stir in the fresh basil, and serve immediately with extra Parmesan on top.