# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine
02 - Salt, for pasta water
→ Sauce
03 - 2 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 14 oz canned diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp sugar
09 - ½ cup heavy cream
10 - ¼ cup whole milk
11 - ¼ cup grated Parmesan cheese
12 - 1 tsp dried oregano
13 - ½ tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs & Garnish
15 - ¾ cup fresh basil leaves, chopped (plus extra for garnish)
16 - Extra grated Parmesan, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water and drain.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Stir in diced tomatoes, tomato paste, sugar, oregano, and red pepper flakes. Simmer for 5 to 7 minutes, stirring occasionally.
04 - Reduce heat to low. Add heavy cream, whole milk, and grated Parmesan cheese. Simmer for 2 to 3 minutes until sauce thickens and becomes creamy. Season with salt and black pepper.
05 - Add cooked pasta and chopped basil to the sauce. Toss gently to combine, adding reserved pasta water as necessary to adjust consistency.
06 - Plate immediately, garnished with extra basil leaves and grated Parmesan cheese.
