Creamy Tomato Basil Pasta in 25 Minutes

Instructions:

1. Bring a large pot of water to a rolling boil. Add salt and cook the pasta for 1-2 minutes less than the package directions to keep it extreme al dente.
2. Reserve 1 cup (240ml) of the starchy pasta water before draining the pasta. Set aside.
3. In a large skillet over medium heat, melt the butter and olive oil until shimmering.
4. Add the diced onion and sauté until translucent (about 3-4 minutes).
5. Stir in the minced garlic and red pepper flakes; cook for 60 seconds until fragrant and nutty, but not browned.
6. Pour in the crushed tomatoes. Simmer on medium-low for 5-7 minutes to concentrate the flavor.
7. Lower the heat and stir in the heavy cream, whisking constantly until the sauce turns a smooth, uniform orange.
8. Stir in the Parmesan cheese until melted and glossy.
9. Toss the undercooked pasta directly into the sauce.
10. Add the reserved pasta water 2 tablespoons at a time, stirring vigorously over medium heat until the sauce thickens and clings to the pasta.
11. Remove from heat and fold in the fresh basil. Stir once and serve immediately.