Ingredients:

  • 1 lb (450g) Penne or Rigatoni
  • 1 tbsp (15ml) Salt
  • 2 tbsp (30ml) Olive oil
  • 3 cloves (15g) Garlic, minced
  • 1 can (15 oz / 425g) Crushed tomatoes
  • 1/2 cup (120ml) Whole milk
  • 1/4 cup (30g) Grated Parmesan cheese
  • 1/2 tsp (2.5g) Red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup (15g) Fresh basil leaves, torn
  • 1 cup (240ml) Reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant and translucent.
  3. Pour in the crushed tomatoes and simmer for 5–7 minutes until the sauce thickens slightly. Lower the heat to medium-low and stir in the milk and Parmesan cheese until smooth and pale orange.
  4. Add the drained pasta to the skillet. Pour in small splashes of the reserved pasta water, tossing continuously over medium heat until the sauce clings to the pasta. Stir in fresh basil before removing from heat.