Preparation Steps

• Bring a large pot of water to a boil and generously salt it. Cook penne until just al dente according to package directions. Reserve 0.5 cup pasta water, then drain.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring, until translucent and softened, about 4 to 5 minutes.
• Stir in minced garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add tomato paste and cook, stirring, until it deepens in color and caramelizes slightly, 1 to 2 minutes.
• Pour in crushed tomatoes, then add sugar, salt, and black pepper. Bring to a simmer and cook, partially covered, for 8 to 10 minutes to thicken.
• Reduce heat to low. Stir in heavy cream and butter until smooth and silky, about 1 to 2 minutes. Adjust seasoning to taste.
• Add the drained penne to the sauce. Toss, adding splashes of reserved pasta water as needed to loosen and emulsify until the pasta is glossy and well coated, 1 to 2 minutes.
• Remove from heat and fold in Parmesan and chopped basil. Serve topped with extra Parmesan and basil, and a pinch more red pepper flakes if desired.